- 1 pound fresh strawberries, washed
- 1 1/2 cups whipping cream
- 2 tbsp confectioners sugar
- 1/2 teaspoon vanilla
- 12 graham crackers (2 sleeves)
- 2 tbsp heavy cream
- 1 ounce dark chocolate, finely chopped
Hull the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 1 1/2 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 an 8×8 inch baking pan. Lay down 3 graham crackers. 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.
From The Kitchn