No Bake Strawberry Dessert

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: 1 - 9x9 cake

Serves: 18

2 cups heavy cream to make Homemade Whipped Cream Recipe

-OR you can substitute 3 cans coconut milk, to make Vegan Coconut Whipped Cream

1/2 cup confectioners' sugar - we used an organic brand)

1 teaspoon pure vanilla extract

1 pound fresh strawberries, sliced (Reserve 12 to cut into halves to garnish the top of the dessert)

1 1/2 packs graham crackers - we used S’moreables Gluten Free Graham style crackers from Kinnikinnick Foods

Directions

1. Have ready a 9x9 cake pan.

2. Prepare the fresh strawberries by washing them in cold water. Cut the stems off as you remove from the water. Place the berries in a colander lined with a paper towel and set aside.

3. Make the whipped cream:

I As we used coconut cream it took 3 cans to get 2 cups worth. When you use canned coconut milk, choose a good brand that says coconut milk (not water) and refrigerate the cans. This will force the thick coconut cream to the top and make it cold for whipping. Open the cans, spoon out the cream and put into a bowl. You will not be using the coconut water in this recipe so just pour into a jar with a lid, refrigerate and use in a smoothie or a recipe calling for coconut water.

4. Pre-chill your bowl and beater in the freezer for 15 minutes as you would for making any whipped cream.

5. When chilled pour the coconut cream into the bowl along with the icing sugar and vanilla.

6. Whip the cream until it forms stiff peaks. The whipping cream will have a different texture than made from dairy whipped cream. It does not get as fluffy but if you cannot eat dairy and you love the taste of coconut, you are going to really enjoy this whipped cream!

7. Meanwhile slice the strawberries.

8. When the whipped cream is ready, spoon a layer onto the bottom of the 9x9 dish.

9. Put a layer of graham crackers.

10. Put another thin layer of whipped cream onto the graham crackers.

11. Put a layer of sliced strawberries next.

12. Next a second layer of graham crackers, followed by a thin layer of whipped cream.

13 Next is a third layer of graham crackers on the whipped cream layer which is topped by another thin layer of whipped cream.

14. Put the remaining strawberries on the next layer.

15. Dollop the remaining whipped cream on top the strawberry layer.

16. Place the final layer of halved strawberries on the top in a nice pattern.

17. Wipe the edges of the plate with a clean paper towel to clean up any messy bits of cream.

18. Cover the dessert with saran wrap and place into the refrigerator.

19. Let sit at least 4 hours before cutting and serving. This will give time for the cream to infuse into the graham cracker and for the flavors to penetrate through the dessert plus give it the texture you want when you cut into it.

20. Cut into pieces and serve.

ENJOY!

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