Ingredients:

  • 1 lb (450g) fresh strawberries, hulled and sliced
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (5ml) fresh lemon juice
  • 2 cups (480ml) heavy whipping cream, ice-cold
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) pure vanilla extract
  • 300g graham crackers or gluten-free sugar cookies

Instructions:

  1. Toss the sliced strawberries with granulated sugar and lemon juice in a medium bowl. Let them sit for 15-20 minutes at room temperature to allow the berries to release their natural syrup.
  2. In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form, ensuring a smooth, glossy texture.
  3. Place a single layer of graham crackers at the bottom of a 9x9 inch pan, breaking pieces to fit corners. Spread 1/3 of the whipped cream evenly over the crackers and top with a layer of macerated strawberries and syrup.
  4. Repeat the layering process two more times, finishing with a final layer of whipped cream and the remaining berries. Cover tightly with plastic wrap and refrigerate for at least 6 hours to allow the crackers to soften.