Ingredients
Scale
2 pounds fresh strawberries, washed and patted dry
3 3/4 cups heavy cream, divided
1/3 cup powdered 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
Instructions
- Take out a few of the best-looking strawberries and set them aside for garnish. Hull the remaining strawberries and slice them thinly.
- With a hand mixer or in the bowl of a stand mixer, whip 3 1/2 cups of cream until it just holds stiff peaks. Add the powdered sugar, vanilla, and rosewater (if using), then whip until fully combined.
- Spread a small spoonful of whipped cream on the bottom of a 9×13-inch baking pan. Lay down 6 graham crackers. Lightly cover the top with whipped cream, then layer with a single layer of strawberries. Repeat this process 3 times, finishing with a layer of graham crackers and whipped cream.
- Make the ganache: heat the remaining 1/4 cup cream until bubbles form, then pour it over the chopped dark chocolate. Let it sit for a few minutes, then whisk until thick and glossy. Drizzle the ganache over the dessert.
- Refrigerate for at least 4 hours, or until the crackers have softened completely. Garnish with the remaining strawberries before serving.
Notes
For the best flavor and texture, use fresh, ripe strawberries. The berries should be firm and sweet. Avoid overripe strawberries, as they might release too much juice and affect the texture of the dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 436
- Sugar: 15.1 g
- Sodium: 88.1 mg
- Fat: 36.9 g
- Saturated Fat: 22.1 g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24.9 g
- Fiber: 2.8 g
- Protein: 3.6 g
- Cholesterol: 89.4 mg