Strawberry Icebox Cake

Ingredients...

For the Cake:

6cups Fresh Strawberries, hulled, and sliced  

3 + 1/2cups Whipping Cream 

1/3cup + 2tbsp Confectioners Sugar

1tsp Vanilla Extract 

32-40 Graham Crackers (depending on the size of the cracker)

For the Topping:

1cup Fresh Strawberries, hulled and quartered, for the top of your cake (set aside)

1/4cup Whipping Cream 

1/2cup Semi Sweet Chocolate Chips 

2-4 Strawberries, washed whole, and set aside for Garnishing

9x9 Square Cake Pan or Glass Dish 

Directions:

1. Whip the whipping cream using a stand mixer with whisk attachment, until soft peaks start to form. Add in the confectioners sugar and vanilla extract and keep whipping on medium to high until stiff peaks form. 

2. When ready to put the cake together, add a little of the cream to the bottom of the dish and spread it around to coat the bottom of the dish. Add a layer of the graham crackers, and spread more whipped cream over the layer of crackers. Place a layer of sliced strawberries over the whipped cream. Add another thin layer of whipped cream and then another layer of graham crackers; keep going until you reach the top of your dish. End with the final layer of whipped topping. 

3. Place the quartered strawberries over the top of the cake, in a design of your choice. Place the cake in refrigerator for a minimum of 4 hours, or overnight. 

4. When ready to serve, combine the whipping cream and chocolate chips in a microwave safe bowl, and heat at 20second intervals 2-3 times. Whisk well, until smooth. Drizzle the chocolate drizzle over the cake. Add the few strawberries set aside on top of the cake. Add a little more drizzle over those strawberries as well. Place in refrigerator for 10 minutes. Then slice and serve. 

On   @sugarathome  &@sugarandspiceathome