Strawberries and Cream No-Bake Icebox Cake Delight

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1 cups heavy whipping cream
• 0.5 cups powdered sugar
• 1 tsp vanilla extract
• 12 pieces graham crackers
• 1 Prise fresh mint leaves for garnish (optional)

Instructions

1. In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to beat the mixture on medium-high speed until stiff peaks form, about 3-5 minutes.
2. In a rectangular or square baking dish, start layering your cake. Place a layer of graham crackers at the bottom of the dish.
3. Spoon a layer of the whipped cream mixture over the graham crackers, smoothing it with a spatula.
4. Scatter a layer of sliced strawberries evenly over the whipped cream.
5. Repeat the layers until you reach the top of the dish, finishing with a layer of whipped cream. Each layer should have about 3-4 crackers, followed by the cream and strawberries.
6. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight. This helps the graham crackers soften and absorb the flavors.
7. Before serving, top the cake with any remaining strawberries and garnish with fresh mint leaves for a pop of color.