I don’t think there’s ever been a better combination invented than strawberries and chocolate. Whoever first combined sweet berries with the goodness of chocolate surely deserves to be memorialized forever. Since my mother is a major chocoholic, making a dessert for Mother’s Day that contains chocolate is usually a must. After browsing the internet for days, I stumbled on a picture of Strawberry Icebox Cake and knew immediately that it fit the bill. To top it all off, it’s a no bake, chilled dessert, which is perfect for us since we’re already feeling the hot weather that summer will bring. Not only that, it’s a really easy, but still very pretty dish. Best of all, my mother and grandmother loved this dessert and both have already asked me to make it again.
2 lbs fresh strawberries, washed
2 cups of heavy cream
1/4 c powdered sugar
1 Tbsp vanilla extract
3 sleeves of graham crackers
2 oz semi-sweet chocolate
1) Reserve three or four of the best looking strawberries for garnishing the cake. Cut the tops off the rest of the strawberries and slice them.
2) Using a mixer beat about 1 3/4 cups of heavy cream (set aside the rest) until it almost holds a stiff peak. Then, mix in the powdered sugar and vanilla extract until they’re well combined.
3) Spread a thin layer of whipped cream in the bottom of a 9 x 13 casserole dish.
4) Then, top that with a layer of graham crackers. I did two rows of three graham crackers and then broke off a little extra of another to fill in the side of the pan. Cover the graham crackers with another thin layer of whipped cream, and place a layer of sliced strawberries on top of that.
5) Repeat step 4 twice until you have three layers of graham crackers in all.
6) Chop the chocolate in to small pieces. Then, heat the reserved heavy cream (about 1/4 cup) until it just begins to bubble around the edges. In a small bowl, add the cream to the chopped chocolate and let it set for a couple of minutes. Then, stir the mixture together until the chocolate ganache becomes thicker and looks glossy.
7) Using a spoon, drizzle the chocolate over the dessert. Garnish with the reserved strawberries, and place the dessert in the refrigerator for at least four hours to allow the graham crackers to soften.