It's been a while since I posted this recipe--three years to be exact. It's been so hot and humid outside which has me craving bright and light recipes and this one is just too good not to share again. Also, Aaron is not a dessert fan but this is one of his favorites (second next to banana creme pie). If you have somewhere to go this is a great dessert to take, it's easy, looks impressive and taste amazing! The best part, you ask? --You don't have to heat up your kitchen to make it!
No-Bake Strawberry Icebox Cake
Ingredients:2 pounds fresh strawberries, washed
3 1/2 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla extract
4 sleeves graham crackers (I sometimes end up using less after I break a bunch)
4 ounces semi sweet baking chocolate, chopped
Directions:
Strawberry Icebox Cake-
-Hull the strawberries and slice into thin slices.
-In a mixer, whip 3 cups of cream (medium high speed) until it just holds stiff peaks.
-Add the confectioners sugar and vanilla extract. Whip to combine.
-Spread a small spoonful of the whipped mixture on the bottom of a 9×13 inch baking pan, or platter.
-Lay down six graham crackers. Lightly cover the top of the graham crackers with a thin layer of whipped mixture, and then a single layer of strawberries. (Repeat three more 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. (I use my favorite icing tool)
-Then add a few more strawberries to the top.
Chocolate Ganache topping-
-Heat the remaining cream on the stove 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 over cake and then refrigerate at least 4 hours before enjoying!
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