"make me...make me".
Today I couldn't ignore the little voice any longer. This recipe is a perfect summertime dessert that is exploding with fresh berries and sweetened whipped cream. The best part is that it doesn't require you to heat up your kitchen! What a bonus that is with the 100 degree temps in the forecast this week.
I found the recipe through Pinterest (yes, I'm an addict). The pin was from The Kitchn. I've used that recipe but adapted slightly to fit my taste. Just make sure you have room in your fridge for a 9x13 pan before you start making this recipe. I knew I was going to make it and still had to juggle to find sufficient shelf space.
Strawberry Icebox Cake
Ingredients:2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/2 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1 package of graham crackers
1/3 cup semi-sweet chocolate chips
Directions:Carefully wash the berries. Set aside four that are exceptional to use later for the garnish.
Hull the remainder of the strawberries and slice each berry into thin slices similar to the photo below.
Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down graham crackers to fill the length of the pan. I used 7 full sheets and added a broken piece to even things out. I had approximately 1/2 on each side of the base cracker layer.
Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries.
Repeat the layering process 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.
You can add your berries you set aside for garnish now or you can add them after you drizzle the top with the chocolate.
Make a chocolate ganache by heating the cream until bubbles form around the edges. Remove the cream from the heat, and add the chocolate chips. Let the cream and chocolate mixture 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. I didn't have a squeeze bottle, so I used a baggie and it worked perfectly.
Refrigerate for at least four hours, or until the crackers have softened completely.
....and that's What's Cooking at Cathy's ~ Enjoy!