Icebox cakes do usually call for pre-made, storebought ingredients, but I like to tweak classic recipes to avoid boxed puddings and use simpler whipped cream or homemade custard. (I have never gone to length of making my own graham crackers for a cake like this; that would seem to defeat the purpose just a little! But if you want to, go for it! Here's a recipe.)
This particular icebox cake is just as simple as it gets, inspired by the buckets of strawberries at the markets here in late spring, and by my favorite dessert: strawberry shortcake. It has layers of graham crackers, barely-sweetened whipped cream, and sliced fresh strawberries. It's rich, but it's hardly sweet at all. I added a touch of rosewater to enhance the flavor of the berries, but I know that some people don't care for this flavoring, so I left it as optional here.
The whole cake is drizzled with a quick, simple chocolate ganache, and garnished with whole strawberries. It's quick, easy, a snap. It doesn't heat up your house at all, and it's done long before you even think about starting dinner. Your guests will love you. You'll hoard the leftovers. It is cool, creamy, and killer good. I promise.
Want more icebox cakes like this one? I'd love to share my new book with you. It's chock-full of homemade puddings, wholesome fruit jellies, trifles, and no-bake cookies and icebox cakes. There's a S'Mores icebox cake, and a lemon one too (my favorite!).
No-Bake Strawberry Icebox Cakeserves 8 to 12
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.
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.
(Images: Faith Durand)