No-Bake Strawberry Icebox Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
SERVES: 4-6
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Take out a few of the best-looking strawberries and set them aside for the garnish.
  • Hull the remainder of the strawberries and slice each berry into thin slices.
  • With a hand mixer or in the bowl of a stand mixer, whip 3 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 9x13 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 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.
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