Strawberry Icebox Cake

With summer parties and get-togethers in full swing, I wanted to share this recipe I tried a few years ago with ya’ll. It’s one of those desserts you don’t have to bake, which means less heat in the kitchen. Strawberry Icebox Cake is cold and full of fresh strawberries.

Here’s what you’ll need:

• Strawberries
• Heavy Cream
• Powdered Sugar
• Vanilla
• Graham Crackers
• Dark Chocolate Chips

First, you’ll wash and slice all your strawberries. Set them aside. (Try not to eat them all before you use them!)

Next, you’ll be making homemade whipped cream. Start by whipping the part of the heavy cream either with a hand mixer or Kitchen Aid mixer. Whip it until it begins to look like whipped cream. Mix in the powdered sugar and vanilla.

Spread a little whipped cream on the bottom of a 9×13 pan. Layer it with graham crackers — six of them to be exact. Then spread more whipped cream on top. Layer sliced strawberries on top. Repeat this process until you have four layers of graham crackers.

Finally, you’ll need to make a dark chocolate ganache. Just the name of that makes my mouth water! Heat the remaining heavy cream — 1/4 cup — on medium heat until bubbles begin to form around the edges. Pour the heated cream on top of our dark chocolate chips in a bowl. Let it stand a minute or two so the chocolate chips will melt. Then whisk it together until it’s thick and shiny and oh, so good.

Drizzle the dark chocolate ganache on top of your dessert. Put the dessert in the fridge for at least four hours before serving. This helps those graham crackers get soft. Add a few strawberries on top for garnish, and you are set!

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