A no-bake icebox cake of whipped cream, graham crackers and strawberries, chilled for clean layered slices.
# What You Need:
→ Dairy & Cream
01 - 2 cups heavy whipping cream, cold
02 - 1/4 cup powdered sugar
03 - 1 teaspoon pure vanilla extract
→ Cookies & Base
04 - 1 (14-ounce) box graham crackers
→ Fruit
05 - 1 1/2 pounds fresh strawberries, hulled and sliced
→ Optional Garnish
06 - 1/4 cup blueberries
07 - Fresh mint leaves
# How-To:
01 - In a large mixing bowl, beat the cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
02 - Spread a thin layer of whipped cream on the bottom of a 9x13-inch baking dish.
03 - Arrange a single layer of graham crackers over the whipped cream, breaking the crackers as needed to cover the entire surface.
04 - Spread 1/3 of the remaining whipped cream over the graham crackers. Top with 1/3 of the sliced strawberries.
05 - Repeat the layers twice more—graham crackers, whipped cream, strawberries—finishing with a final layer of whipped cream and arranged strawberries on top.
06 - For a patriotic touch, scatter blueberries over the top and garnish with fresh mint leaves if desired.
07 - Cover and refrigerate for at least 4 hours, preferably overnight, to allow the cake to set and the layers to meld.
08 - Serve chilled, slicing carefully with a sharp knife for clean layers.
