Strawberry Ice Box Cake
- 2 pounds fresh strawberries, hulled and sliced
- 3 1/4 cups whipping cream, divided
- 1/3 cup confectioners sugar
- 1 teaspoon vanilla
- 24 to 28 whole graham crackers
- 2 ounces dark chocolate, finely chopped
- 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, and vanilla 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.
- 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 over the layered cake. Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.
fresh strawberries, whipping cream, confectioners sugar, vanilla, graham crackers, chocolate
Taken from www.epicurious.com/recipes/member/views/strawberry-ice-box-cake-50187638 (may not work)