Anywaz… so this is a No bake Strawberry Icebox Cake… YES NO BAKE… I know some people are not fans of baking…. this is for the non bakers… and even bakers… something different. So like Ms. Faith Durand explains on her website theKitchn Icebox Cakes are basically layers of cookies/graham crackers layered with whipped cream/custard with fruits (if you want). The idea is to let it sit and sort of marinate…get together….making it soft and cake like.
This recipe is simple and easy. Ingredients are easily available. The only thing you make at home is the whipped cream… trust me there is nothing like watching the beater work its magic-turning cream into whip cream. Add some sugar and it is delicious, trust me once you try it…you will not want to buy ready whip cream. The freshness, the creaminess… mmmmm …. ready whipped creams are nothing.
Here is my whip cream…. don’t mind the mess… it can get a little messy when you don’t have deeper bowls. See I put 3 cups of cream in it…. it was good deep. But as I started beating it, it doubled and here we are (forgot from the last time I made it, that it doubles).
So here is the recipe from theKitchn:
serves 8 to 12
2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided (used regular whipping cream)
1/3 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional) (Did not do add this)
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped (used bittersweet chocolate chips)
- 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 9×13 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.
Here is my finished product: