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The Crave Factory's Strawberry Icebox Cake

<strong>The Crave Factory</strong><br>7535 Canyon Drive<br>(806) 322-7283<br><a target="_blank" href="http://www.TheCraveFactory.com">www.TheCraveFactory.com</a>
Ingredients:
2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioner's sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

Directions:

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 9x13 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.

The Crave Factory
7535 Canyon Drive
(806) 322-7283
www.TheCraveFactory.com
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