When strawberries are on sale at the grocery store I buy a couple containers and make this light, delicious dessert. The homemade whipped cream adds a special touch.

8-10 graham crackers
2 C heavy whipping cream
1/4 C sugar
1 tbsp vanilla extract
1 lb fresh strawberries, quartered
1 C powdered sugar
1/4 tsp salt

8 -10 graham crackers 2 C heavy whipping cream 1/4 C sugar 1 tbsp vanilla extract 1 lb fresh strawberries, quartered 1 C powdered sugar 1/4 tsp salt

In a large bowl, mix strawberries and sugar. Set aside for sugar to draw out juice.
Whip heavy cream with an electric mixer until the mixer leaves a trail through the cream. Add vanilla and 1/4 C of the powdered sugar. Whip until stiff peaks form.
Line a loaf pan (9 x 5") with saran wrap.
Layer 1/3 of the whipped cream mixture. Spread half the strawberries and juice evenly on top. Then add a layer of graham crackers. Next, add another 1/3 of whipped cream, the remaining strawberries (I reserve a handful to garnish the top of the cake), and top with a layer of graham crackers. Cover with more saran wrap and freeze for 2-3 hours.
Meanwhile mix in remaining 3/4 C powdered sugar and salt to whipped cream and refrigerate.
Remove cake from freezer and invert on serving platter. Frost with remaining whipped cream mixture and garnish with strawberries.
Important: store in refrigerator, not freezer!

Prep Time: 20 minutes