Icebox Strawberry Shortcake

By MooK

Ingredients

• 32 ounces fresh, ripe strawberries, washed, hulled and dried
• 3 ounces orange juice
• 1 (14 ounce) box of graham crackers
• 3 cups heavy whipping cream
• 3 tablespoons sugar
• 1 teaspoon vanilla extract

Preparation

Step 1

Place whisk attachment and the bowl of a stand mixer in the freezer for at least 10 minutes.

Set aside 7 large strawberries to be sliced and layered on top of your cake just before serving. Add remaining strawberries and orange juice to bowl of food processor. Pulse until berries are broken up but small berry chunks remain, 10 to 15 short pulses.

Remove whisk attachment and the bowl of the stand mixer from freezer. Add cream, sugar, and vanilla extract and whip until soft peaks form.

Line the bottom of your pan with graham crackers. Cover with half of the strawberry mixture and one third of the cream mixture. Repeat. The top layer of graham crackers (the third graham layer) will just be covered by whipped cream. Cover with plastic wrap and refrigerate overnight. Just before serving thinly slice reserved strawberries and use them to cover the surface of your cake. Serve chilled. Cover and refrigerate leftovers for up to a day.