Ingredients
Fruits
- 1½ pounds fresh strawberries
Dairy & Sweeteners
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 2 teaspoons pure vanilla extract
Base
- 1½ sleeves of graham crackers (about 14-15 full sheets)
Instructions
- Prep the strawberries: Wash the strawberries thoroughly, pat them dry, and remove the stems. Slice the strawberries thinly and set aside to prepare for layering.
- Whip the cream: In the bowl of a stand mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed to combine the ingredients, then increase to high speed and whip for 2 to 4 minutes until stiff peaks form, indicating the cream is ready.
- Assemble the cake: Spread a thin layer of whipped cream on the bottom of a 9×9-inch baking dish to anchor the graham crackers. Add a layer of graham crackers, breaking some to fit the dish as necessary. Spread a layer of whipped cream over the crackers, then place a layer of sliced strawberries. Repeat these layers, concluding with a top layer of strawberries. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight to allow the crackers to soften and flavors to meld.
- Serve: Remove the cake from the refrigerator, slice into portions, and serve chilled for a deliciously cool dessert.
Notes
- For best results, use fresh, ripe strawberries to maximize flavor and sweetness.
- Make sure to whip the cream until stiff peaks form for a stable and fluffy texture.
- If desired, you can substitute graham crackers with digestive biscuits for a different flavor profile.
- Allow ample chilling time for softening the crackers and melding flavors, preferably overnight.
- This dessert is best served chilled and consumed within 2 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
