{No-Bake} Strawberry Icebox Cake

I am so excited about strawberry season!! While we wait for them to ripen in our own little garden, or even in the u-pick fields of Spokane's foothills, I am eagerly embracing the advent of store-bought California berries.

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. 

Especially berries. 

Especially strawberries. 

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
(printable version)

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.