My husband happens to be a strawberry dessert fanatic (I think I could bribe him for just about anything with strawberry shortcake). While I normally make a beeline toward anything containing chocolate, hubby heads straight for anything with fruit.
When it comes to this mile-high dessert, we agree: it's amazing.
And, it has the best of both worlds- chock full of bright red berries and topped off with a drizzle of dark chocolate ganache. Who can resist such a combination?
But, we haven't even come to the best part!
Sandwiched between layers of graham crackers and strawberries are heavenly heaps of whipped cream- homemade whipped cream- oh so lightly sweetened with powdered sugar and vanilla.
Are you picturing this in your head now?
Stacks upon stacks of honey graham crackers, fluffy whipped cream, bright sweet strawberries- all drizzled topped off with a drizzle of decadent dark chocolate.
While this concoction may tower in your imagination and on your plate, it is as light and airy as summer itself!
Just a hint of sweetness.
Just a smidge of richness.
And no need to turn on your oven.
No-Bake Strawberry Icebox Cake
adapted from the Kitchn
serves 8 to 12
2 lbs. fresh strawberries, washed and hulled (save a few for garnish!)
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 tsp vanilla
3-4 sleeves of graham crackers (20-24 whole crackers)
2 oz. dark chocolate, finely chopped
Slice berries into thin slices and set aside.
With a hand mixer or in the bowl of a stand mixer (bowl and beaters chilled), whip 3 cups of the 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 a 9x13 baking pan (or platter of similar size). Lay down a layer of graham crackers (I used 5). Lightly cover the crackers with whipped cream, followed by a single layer of strawberries.
Repeat 3 times until you have 4 layers of graham crackers. Spread the last of the whipped cream over the top and swirl lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the remaining cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand a few minutes, then whisk until thick and glossy. Drizzle this over layered dessert with a spoon.
Refrigerate at least 4 hours, or until crackers have softened completely. Garnish with additional berries.