Ingredients
Equipment
Method
- Whip the softened cream cheese and powdered sugar until completely smooth, then gradually beat in cold heavy cream to create a stable base of stiff peaks.
- Arrange a single tight layer of graham crackers in the bottom of a lined dish to establish a solid foundation that will not crumble when served.
- Spread one third of the cream mixture evenly over the crackers and top with sliced strawberries to ensure the fruit juices properly soften the dry layers.
- Repeat the layering process of crackers, cream, and berries while pressing down gently to remove trapped air pockets and create distinct visible lines.
- Spread the final portion of cream over the top and arrange remaining berries in an overlapping pattern to protect the cake and create a stunning presentation.
- Chill the covered dish in the refrigerator for at least six hours to soften the crackers until a sharp knife slides through with smooth resistance.
Nutrition
Notes
Store tightly covered in the refrigerator for up to 3 days; the fresh strawberries will begin to release liquid after this point. I found that swapping the traditional graham crackers for dark chocolate ones creates a fantastic flavor variation.