No-Bake Strawberry Icebox Cake


Ingredients

2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
4 sleeves (about 19 ounces) graham crackers
2 ounces dark chocolate, finely chopped


Directions

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar and vanilla and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down graham crackers to cover the bottom of the pan. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

This recipe is also linked on...

This Week's Cravings: Strawberries
Everyday Sisters' Sharing Sundays: Red

1 comment:

Nanci Waldman said...

This is genius!! It looks really yummy!!! I will be making this for sure