2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 pound fresh strawberries, cut into ¼’s
2 cups powdered sugar
2 tablespoons vegetable shortening
1/4 teaspoon salt
Reserve a handful of strawberries for garnishing the top of the cake. Place the remaining strawberries in a large bowl. Sprinkle granulated sugar over top. Stir to combine and allow to sit.
In a tall bowl whip heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Add vanilla and 1/4 cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Set aside.
Line a 9 x 5-inch baking dish with plastic wrap. Layer 1/3 of whipped cream into dish. Spoon ½ of strawberries and half of juice on top of whipped cream, evenly. Top with a layer of graham crackers, breaking them if necessary to make them fit.
Then add another 1/3 of whipped cream, smoothing out evenly. Add the remaining strawberries and juice evenly over the whipped cream. Top with a layer of graham crackers, breaking them if necessary to make them fit. Cover and freeze for 3-4 hours.
Meanwhile, add shortening, salt and remaining powdered sugar to remaining whipped cream. Whip until it comes together.
Remove cake from freezer, invert pan onto a plate. Frost with whipped cream and sprinkle remaining strawberries on top. Freeze until ready to serve. Run your knife under hot water to warm the knife. Dry if necessary, cut cake. The knife should slide through the cake more easily. Repeat as necessary.
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
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