In a large mixing bowl, whip the heavy whipping cream using an electric mixer until soft peaks form.

Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

In a rectangular dish, spread a thin layer of the whipped cream mixture on the bottom.

Layer gluten-free chocolate wafer cookies on top of the whipped cream, slightly overlapping them.

Spread another layer of whipped cream over the cookies, and then add a layer of fresh berries.

Repeat the layering process, alternating between cookies, whipped cream, and berries until all ingredients are used, finishing with a layer of whipped cream on top.

If desired, sprinkle chocolate shavings or chips on the final layer of whipped cream.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cookies to soften.

Slice and serve chilled, garnished with additional berries if desired.