Strawberry Icebox Cake

We love anything NO BAKE and this Strawberry Icebox Cake is simply scrumptious! It will be a guaranteed hit in your home so whip one up today!

Ingredients:

Serves: 8 to 12

 

2 pounds fresh strawberries, washed and patted dry
3 3/4 cups heavy cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon rosewater, optional
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) 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 cut each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 1/2 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9 x 13-inch baking pan, or a similarly-sized platter. Lay down six 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 remaining 1/4 cup 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.

Recipe Notes

• Building the cake on a platter instead of in a pan: You can build this cake in a 9x13-inch pan as I mention above, or you can build it up on a platter as shown here. Either way works nicely. The 9x13 pan makes it easier to transport the cake, but if you're staying at home, the platter makes it look a little fancier. You don't need to do anything differently when building it on a platter. I do, though, like to smear a bit of cream on the bottom of each cracker as I add it to the stack to keep it steady and in place. 

If you like this check out my blog: "Great," Deep South Recipes


Source: thekitchn.com