Strawberry Graham Cracker Icebox Cake

Categories: cake

Ingredients

• 2 lbs. fresh strawberries
• 3 1/2 cups chilled heavy whipping cream, divided use
• 1/3 cup confectioners' sugar
• 1 tsp. vanilla paste or extract
• 24 to 26 whole (rectangle) graham crackers
• 2 oz. bittersweet chocolate, chopped
• Several sprigs fresh mint, optional garnish

Directions

1. Sort through the berries, setting aside a handful of the prettiest ones.
2. Hull and slice the remaining berries.
3. In a large bowl, using an electric mixer, beat 3 1/4 cups of the heavy cream to medium peaks. Add the confectioners’ sugar and vanilla and continue beating to stiff peaks.
4. Spread a small dollop of whipped cream on the bottom of a 13 × 9-inch baking dish or a similarly sized platter. Arrange 6 whole graham crackers over the whipped cream. 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 4 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.
5. In a small saucepan, heat the remaining 1/4 cup 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.
6. Refrigerate for at least 4 hours, or until the crackers have softened completely. Garnish with reserved berries and mint sprig.

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