Description
A refreshing and easy no-bake dessert featuring layers of fresh strawberries, whipped cream, and graham crackers that soften into a cake-like texture after chilling. Perfect for summer gatherings or a light, delightful treat.
Ingredients
Scale
Main Ingredients
- 2 pounds fresh strawberries, hulled and sliced
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 box (about 14 ounces) graham crackers
- Fresh mint for garnish (optional)
Instructions
- Prepare the whipped cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer until stiff peaks form, creating a smooth and fluffy whipped cream.
- First layer: Spread a thin layer of whipped cream evenly on the bottom of a 9×13-inch baking dish, creating a base for the layers to adhere to.
- Add graham crackers: Arrange a single layer of graham crackers over the whipped cream, breaking pieces as needed to fit snugly and cover the entire bottom surface.
- Layer whipped cream and strawberries: Spread a layer of whipped cream over the graham crackers, then evenly distribute a layer of sliced strawberries on top.
- Repeat layering: Continue layering graham crackers, whipped cream, and strawberries until you reach the top of the dish, finishing with a final layer of whipped cream and strawberries for a beautiful presentation.
- Chill the cake: Cover the dish tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to absorb moisture and soften into a creamy, cake-like texture.
- Garnish and serve: Before serving, optionally garnish with fresh mint leaves to add a pop of color and fresh flavor.
Notes
- This cake is best made a day ahead to achieve the perfect texture.
- You can substitute homemade whipped cream with Cool Whip for convenience.
- For a chocolate twist, drizzle each layer with chocolate syrup or sprinkle chocolate shavings on top before chilling.
