cups heavy cream
cup granulated sugar
tablespoon vanilla extract
pound fresh strawberries, cut into ¼’s
cups powdered sugar
tablespoons vegetable shortening
Reserve a handful of strawberries for garnishing the top of the cake. Place the remaining strawberries in a large bowl. Sprinkle granulated sugar over top. Stir to combine and allow to sit. In a tall bowl whip heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Add vanilla and 1/4 cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Set aside. Line a 9 x 5-inch baking dish with plastic wrap. Layer 1/3 of whipped cream into dish. Spoon ½ of strawberries and half of juice on top of whipped cream, evenly. Top with a layer of graham crackers, breaking them if necessary to make them fit. Then add another 1/3 of whipped cream, smoothing out evenly. Add the remaining strawberries and juice evenly over the whipped cream. Top with a layer of graham crackers, breaking them if necessary to make them fit. Cover and freeze for 3-4 hours. Meanwhile, add shortening, salt and remaining powdered sugar to remaining whipped cream. Whip until it comes together. Remove cake from freezer, invert pan onto a plate. Frost with whipped cream and sprinkle remaining strawberries on top. Refrigerate until ready to serve. Serve and enjoy!