Strawberry Icebox Cake

Step 1

In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Set aside.

Step 2

Spread a thin layer of the whipped cream mixture in a 9x13-inch baking dish to coat the bottom.

Step 3

Arrange a layer of graham crackers to completely cover the bottom of the dish, breaking the crackers as needed to fill in any gaps.

Step 4

Spread about 1/3 of the whipped cream mixture evenly over the graham crackers. Arrange half of the sliced strawberries evenly on top of the cream.

Step 5

Repeat the layers with remaining graham crackers, whipped cream, and strawberries, ending with a layer of cream and strawberries on top. You should have 3 layers of each component.

Step 6

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows time for the graham crackers to soften into a cake-like texture.

Step 7

When ready to serve, slice and plate the strawberry icebox cake. Garnish with additional strawberries if desired.