Strawberry Icebox Cake

Ingredients:

  • 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

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