In the mood for a no-fuss cake recipe? How many of us go through those days of wanting some type of baked good yet just was not feeling quite up to baking it?  The baking process at times can seem a bit draining even though the results are rewarding.  Well, this dessert is for those days of not wanting to bake so much but, rather it is just mixing and layering- an icebox cake.  The icebox cakes are usually layers of cream, chocolate and crackers that sits in the refrigerator until it becomes soft like a cake. So you will still able to get the sweet taste and without so much work.  The strawberry icebox cake will be a great start for your non-baking days and will be as delicious as if it were baked.

Summer No-Bake Strawberry Icebox Cake

Image via: The Kitchen

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Servings: 8-12

Ingredients

2 pounds of Fresh Strawberries, washed
3 ¼ cups of Whipping Cream, divided
1/3 cup of Confectioners Sugar
1 teaspoon of Rosewater (optional)
4 sleeves of (about 19 ounces, or 24-28 whole crackers) Graham Crackers
2 ounces of Dark Chocolate, finely chopped

Image via: The Kitchen

Directions

1. Pick out a few of the best looking strawberries from the purchased pack and set them aside for garnish.  Then, slice the remainder of the strawberries into thin slices.
2. Now, with either a hand mixer or in a bowl of a stand mixer, whip 3 cups of cream until it is able to hold stiff peaks.  Add the sugar, vanilla, and rosewater (if you are using it) to the stiffened whipped cream and whip them all together.
3. Pull out a 9X13 inch baking pan, or a similarly-sized platter and spread a small spoonful of whipped cream to the bottom of the pan or platter.  Next, layer 6 graham crackers on top of the cream.  Lightly cover the tops of the graham crackers with more whipped cream and them a single layer of strawberries.
4. Repeat step 3, three more time until you have four complete layers of graham crackers.
5. Take and spread the last of the whipped cream over the top and swirl it lightly with a spoon.  Put a few more strawberries.

To make the Ganache:

1. Heat the cream until bubbles begin to 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 the mixture over the layered dessert with a spoon.

Put the pan or platter in the refrigerator for at least 4 hours or until the crackers have softened completely.  When icebox cake has been chilled thoroughly then add the garnish additional strawberries and serve!

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