No-Bake Strawberry Icebox Cake - cooking recipe

Ingredients

For The Cake
2 lbs strawberries (washed, hulled and sliced)
3 cups whipping cream
1/2 cup powdered sugar
2 teaspoons pure vanilla extract
24 -28 whole graham crackers (4 sleeves)
For The Ganache
1/4 cup whipping cream
2 ounces semisweet chocolate, chopped

Preparation

For The Cake:
With a mixer, whip the whipping cream until it holds stiff peaks.
Add the vanilla extract and powdered sugar to the cream and whip to combine.
In the bottom of a 9x13-inch baking pan, spread a layer of the sweetened whipped cream to cover the bottom of the pan.
Place a layer of graham crackers over the whipped cream.
Then place a layer of strawberries.
Continue layering until you run out of strawberries and graham crackers, ending with a final layer of whipped cream.
Place baking dish in the refrigerator for at least 4 hours.
For The Ganache:
Heat the 1/4 cup whipping cream in a small sauce pan until bubbles form around the edges of the pan.
Pour the heated cream over the chopped chocolate and let stand for 5 minutes.
Whisk the chocolate and cream mixture until the mixture is thick and glossy.
Drizzle the chocolate ganache over the cake.
Notes:
Feel free to change this recipe up by using other berries or fresh fruit. I have made this with raspberries, blackberries and even bananas & strawberries combined. You can also use semi-sweet chocolate chips instead of the chopped chocolate for the ganache.