Easy Strawberry Cake (Print Version)
# Ingredients:
01 -
7.2 ounces of graham crackers, around 1.5 sleeves
02 -
1 pound of fresh strawberries, sliced thin
03 -
2 cups of heavy cream for whipping
04 -
1 teaspoon of vanilla
05 -
½ cup of powdered sugar
# Instructions:
01 -
Use a hand mixer or a stand mixer to whip the cream together with the powdered sugar and vanilla until it holds stiff peaks.
02 -
Spread a small dollop of cream across the bottom of a 9x9 pan. Lay down the graham crackers as your first layer. Smooth 1/3 of the whipped cream on top and scatter 1/3 of the strawberry slices over it.
03 -
Build two more layers in the same way. End with the strawberries on top and make a fun design, if you'd like.
04 -
Seal the pan with plastic wrap and let it rest in the fridge for roughly 4 hours or even overnight before serving.
# Notes:
01 -
If using frozen strawberries, be sure to completely thaw them on paper towels. This keeps the dessert from becoming too wet.
02 -
For cream that whips up quicker and fluffier, chill your bowl and beaters in the freezer beforehand.
03 -
You might have to trim a few crackers to perfectly fit into the pan while stacking layers.
04 -
Once refrigerated, the crackers soften into a cake-like texture, and the strawberries sweeten the creamy layers.