Ingredients
- 2 lbs. fresh strawberries, washed and sliced into thin slices
- 3 1/2 c. whipping cream, divided
- 1/3 c. confectioners' sugar
- 1 tsp. vanilla
- 1/2 tsp. almond extract
- 1 box graham crackers (about 24 to 28 whole graham crackers)
- 4 oz. dark chocolate, finely chopped
Preparation
Step 1
1. With an electric mixer, whip 3 cups of the whipping cream until it just holds stiff peaks. Add confectioners' sugar, vanilla, and almond extract and whip to combine.
2. Spread a small spoonful of whipped cream in the bottom of a 9x13" dish. Place down a layer of graham crackers. Spread on a thin layer of the whipped cream over the graham crackers, and then top with a single layer of sliced strawberries. Repeat with two more layers of graham crackers, whipped cream, and strawberries; then top with the last of the whipped cream.
3. To make the ganache, heat the remaining 1/2 cup whipping cream until bubbles just begin to form around the edges in the pan. Immediately pour over the chopped dark chocolate. Let stand for a couple of minutes, and then whisk until combined and smooth. Drizzle over the top of the layered cake.
4. Refrigerate over night.
Notes:
- This recipe can easily be halved and prepared in an 8x8" pan.
- The almond extract is optional, but it makes the whipped cream so delicious!
- I used Dove dark chocolate.
- This is best eaten the day after it is made. While it was still good on the second day, the strawberries do start to 'wilt' and lose some of their 'perkiness.'