No-Bake Strawberry Icebox Cake

A super simple no-bake cake that takes advantage of fresh seasonal berries. Drizzled with a chocolate ganache to take this icebox cake to the next level of heaven!

• Ready In: 4 hrs 20 mins
• Serves: 12
• Yields: 1 9x13-inch baking pan

Ingredients

• For The Cake

• 2  lbs strawberries (washed, hulled and sliced)
• 3  cups  whipping cream
• 1⁄2 cup powdered sugar
• 2  teaspoons pure vanilla extract
• 24 -28  whole graham crackers (4 sleeves)

• For The Ganache

• 1⁄4 cup  whipping cream
• 2  ounces  semisweet chocolate, chopped

Directions

1. For The Cake:
2. With a mixer, whip the whipping cream until it holds stiff peaks.
3. Add the vanilla extract and powdered sugar to the cream and whip to combine.
4. In the bottom of a 9x13-inch baking pan, spread a layer of the sweetened whipped cream to cover the bottom of the pan.
5. Place a layer of graham crackers over the whipped cream.
6. Then place a layer of strawberries.
7. Continue layering until you run out of strawberries and graham crackers, ending with a final layer of whipped cream.
8. Place baking dish in the refrigerator for at least 4 hours.
9. For The Ganache:
10. Heat the 1/4 cup whipping cream in a small sauce pan until bubbles form around the edges of the pan.
11. Pour the heated cream over the chopped chocolate and let stand for 5 minutes.
12. Whisk the chocolate and cream mixture until the mixture is thick and glossy.
13. Drizzle the chocolate ganache over the cake.
14. Notes:
15. Feel free to change this recipe up by using other berries or fresh fruit. I have made this with raspberries, blackberries and even bananas & strawberries combined. You can also use semi-sweet chocolate chips instead of the chopped chocolate for the ganache.