No-Bake Strawberry Icebox Cake
2 pounds fresh strawberries, washed
3¼ cups whipping cream, divided
⅓ cup confectioners sugar
1 teaspoon vanilla
½ teaspoon rosewater (optional)
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped
Take out a few of the best-looking strawberries and set them aside for the garnish.
Hull the remainder of the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer,
whip 3 cups of cream until it just holds stiff peaks.
Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9×13 inch baking pan, or a similarly-sized platter.
Lay down six graham crackers.
Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries.
Repeat three times, until you have four layers of graham crackers.
Spread the last of the whipped cream over the top and swirl it lightly with a spoon.
Add a few more strawberries.
To make the ganache, heat the cream until bubbles 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 this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.