No-Bake Strawberry Icebox Cake

Thank you The Kitchen

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

• Take out a few of the best-looking strawberries and set them aside for the garnish. 
• Hull the remainder of the strawberries and slice each berry into thin slices. 
• 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 confectioners sugar, vanilla, and rosewater (if using) 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, or transfer to a squeeze bottle and use that to drizzle. 
• Refrigerate for at least four hours, or until the crackers have softened completely. 
• Garnish with additional berries.