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    • 2 lbs Strawberries, fresh

    Baking & Spices

    • 2 oz Dark chocolate
    • 1/3 cup Powdered sugar
    • 1 tsp Vanilla


    • 3 3/4 cups Heavy cream


    • 1/2 tsp Rosewater


    • 4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers

    strawberry ice box cake

    3y Saved to Recipes
    • Megan Snyder

      No bake strawberry icebox cake - refreshing summer dessert. I'd eat this ANY time of the year!

    • Taylor Hawkins

      no bake strawberry cake... Oh my my. Looks like a good summer dessert!!!!

    • Rawkstar Mom

      subbing vegan graham crackers and coconut cream for this yummy dessert

    • Heather Shippey

      No bake strawberry icebox cake - refreshing summer dessert.

    • Bekins

      No-Bake Strawberry Icebox Cake #recipe #dessert #cake

    • Deann Howard

      No bake strawberry icebox cake 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.

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