RiceCakeFreak
5 years ago1,000+ Views
Strawberry Icebox Cake, No-Bake?? Check it out!
serves 8 2 pounds fresh strawberries, washed 3 1/4 cups whipping cream, divided 1/3 cup confectioners sugar 1 teaspoon vanilla 1/2 teaspoon rosewater (optional) 4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers 2 ounces dark chocolate, finely chopped 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 9x13 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.
4 comments
yummy..i want that.....tssskkk
5 years ago·Reply
What a gorgeous recipe.
4 years ago·Reply
yumiii yaam
4 years ago·Reply
definitely perfect for college students who doesn't have a kitchen
4 years ago·Reply
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