[elementor-template id="57831"]
Ingredients
2 pounds fresh strawberries
2 pints cold heavy whipping cream
1/3-1/2 cup powdered sugar
1 box (14 ounces) graham crackers or gingersnaps
Topping: chocolate syrup, shave chocolate, sprinkles or chocolate candies (I used Milk Duds)
Directions
1
Clean & pat dry strawberries. Save a few beauties for the topping. Slice the strawberries thin.
2
Whip the cream in a mixer with whisk attachment. Start on low & increase the speed as the cream thickens. Add the sugar to taste.
3
Use a platter or a baking dish & start to layer your cake. Start with a few dollops of whipped cream to anchor the cake. Then make 4 layers starting with the graham crackers, whipped cream then strawberries. Add more whipped cream for glue. Repeat this process. Final layer should be whipped cream. Garnish with whole strawberries & chocolate.
4
Refrigerate for at least 4 hours or overnight so cookies can soften.
5
Serve immediately.
