Strawberry Icebox Cake (Gluten Free)

Step 1

Preheat your oven to 350°F (176°C). Combine the graham cracker ingredients in a medium size mixing bowl with a stiff spatula. Use your hand to work the dough until it comes together into a ball and there are no dry bits left in the bowl. (The mixture will be dry. Resist the urge to add more liquid.)

Step 2

Place the dough between two pieces of parchment paper and use a rolling pin to roll the dough out until it is 1/4" thick. Remove the top piece of parchment paper and transfer the dough, along with the bottom piece of parchment paper to a baking sheet. Use a knife to cut the dough into rectangles and poke the top of them with a fork.

Step 3

Bake for 14 minutes or until they turn golden brown. Remove from the oven and let cool on the baking sheet

Step 4

Place the whipped cream ingredients into a large mixing bowl. Beat with an electric mixer on high speed until stiff peaks form. Place the whipped cream in the fridge until ready to assemble the dessert.

Step 5

Once the graham crackers are completely cooled, place a very thin layer of whipped cream on the bottom of a 8" x 8" dish. (This will hold the graham crackers into place.) Place a layer of graham crackers, followed by half of the whipped cream and half of the sliced strawberries. Repeat with a second layer.

Step 6

Cover the dish and allow it to chill in the fridge for a minimum of 2 hours.