Description
A no-bake, layered dessert featuring fresh strawberries, whipped cream, and graham crackers for a refreshing summer treat.
Ingredients
Scale
For the Crust:
- For the cake:
- 2 lbs fresh strawberries, hulled and sliced
- 3 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 14 oz graham crackers (about 24 full sheets)
- For garnish:
- 1/2 cup fresh strawberries, sliced
- 1 tbsp powdered sugar
Instructions
1. Prepare the Crust:
- 1. In a large bowl, whip the heavy cream, 1/4 cup powdered sugar, and vanilla extract until stiff peaks form.
- 2. Spread a thin layer of whipped cream on the bottom of a 9×13-inch baking dish.
- 3. Arrange a single layer of graham crackers over the whipped cream, breaking pieces as needed to fit.
- 4. Spread 1/3 of the remaining whipped cream over the graham crackers.
- 5. Arrange half of the sliced strawberries in an even layer over the whipped cream.
- 6. Repeat layers: graham crackers, whipped cream, strawberries, then finish with a final layer of graham crackers and remaining whipped cream.
- 7. Cover and refrigerate for at least 4 hours, preferably overnight.
- 8. Before serving, garnish with additional sliced strawberries and a dusting of powdered sugar.
Notes
For best results, use fresh, ripe strawberries. The cake can be made up to 24 hours in advance. Store covered in the refrigerator.