Ingredients
For the cake
- 2 cups cold heavy whipping cream Ensure the cream is very cold for best whipping results.
- 1/4 cup powdered sugar Adjust the sweetness to taste.
- 1 teaspoon pure vanilla extract
- 2 cups fresh strawberries, sliced Feel free to use other fruits or a mix.
- 1 box graham crackers or 24 soft vanilla sandwich cookies You can use alternatives for a different taste.
- 1 pinch salt Optional, but enhances flavor.
Method
Preparation
- Chill your mixing bowl and metal whisk for 15 minutes to help the cream whip better.
- In the chilled bowl, whip the cold cream with the powdered sugar, vanilla extract, and salt (if using) until stiff peaks form.
- Spread half of the whipped cream into a 9×13-inch glass dish to create a thin base layer.
- Gently crush and arrange half of the graham crackers or vanilla cookies in staggered rows on top.
- Evenly layer half of the sliced strawberries on top of the cookies.
- Repeat with the remaining whipped cream, cookie layer, and strawberries.
- Add a final thick layer of whipped cream on top to cover it well.
- Chill in the refrigerator for at least 4 hours until it sets.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 3gFat: 22gSaturated Fat: 14gSodium: 100mgFiber: 1gSugar: 10g
Notes
Store any leftovers in an airtight container in the refrigerator. The cake will stay good for up to 3 days. The graham crackers or cookies might soften, but the flavors will still be delicious.
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