Description
A chilled, no-bake delight featuring layers of sweet strawberries, pillowy whipped cream, and tender graham crackers—perfectly nostalgic, easy to prepare, and bursting with summer flavor.
Ingredients
- 4 cups fresh strawberries, hulled and thinly sliced
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 12–14 whole graham crackers
- Optional garnishes: extra berries, mint, powdered sugar, lemon zest
Instructions
- Whip the cream: In a chilled bowl, beat together heavy cream, powdered sugar, vanilla, and salt until soft peaks form.
- Prep strawberries: Wash, hull, and slice strawberries evenly. Reserve a few for topping.
- Layer the cake: Spread a thin layer of whipped cream in a 9×13 pan. Arrange a single layer of graham crackers over it.
- Add cream and berries: Spread 1/3 of remaining whipped cream over crackers, then top with 1/3 of the strawberries. Repeat two more times, ending with whipped cream and reserved strawberries on top.
- Chill: Cover tightly and refrigerate at least 4 hours or overnight for best texture.
- Serve: Slice into squares, wiping the knife clean between cuts. Garnish if desired.
Notes
- Fresh strawberries work best—if using frozen, thaw and drain well before layering.
- Substitute graham crackers with vanilla wafers, digestive biscuits, or shortbread if needed.
- Add other fruits like blueberries or raspberries for variation.
- Make dairy-free by using a plant-based whipped topping and vegan cookies.
- Assemble up to 24 hours ahead; cake softens and flavors meld beautifully.
