Strawberries, whipped cream, graham crackers, with chocolate on top. It’s perfection. What’s more, it can even be assembled IN TUPPERWARE for easy transport! And I’d be remiss if I didn’t mention that leftovers—if somehow you happen to have any—make a superb breakfast.
Strawberry icebox cake
From The Kitchn
I fussed with the proportions a bit to fit my tupperware, so the cake in the photo is somewhat smaller than the full recipe.
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) [but recommended]
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 9×13 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.
* I would like to note that I really want this product to be spelled “confectioners’ sugar” or “confectioner’s sugar,” but it appears that the apostrophe-free spelling is the industry standard. This saddens me.