Fresh Strawberry Icebox Cake

serves 8

• 2 pounds fresh strawberries, washed
• 3 1/4 cups whipping cream, divided
• 1/3 cup powdered sugar
• 1 teaspoon vanilla
• 4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
• 2 ounces dark chocolate, finely chopped

Take out a handful of the best-looking strawberries and set them aside for the garnish. Thinly slice the remaining strawberries.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the powdered sugar, vanilla, and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon. Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.