NO-BAKE STRAWBERRIES AND CREAM CAKE

INGREDIENTS

40 whole honey graham crackers
16 ounces (453g) cream cheese, softened at room temperature
24 ounces (680g) sour cream
1 teaspoon (5ml) vanilla extract
2 cups (250g) confectioner's sugar
5 cups (750g) strawberries
1/2 cup (100g) white granulated sugar
additional strawberries for garnish
1/2 cup (40g) graham cracker crumbs

INSTRUCTIONS

In a food processor, puree the strawberries and 1/2 cup sugar; set aside.

For the cream cheese filling: beat softened cream cheese in stand mixer until light and fluffy.

Add sour cream and vanilla extract and beat until no clumps remain; scrap down sides of bowl often!

Add the confectioner's sugar gradually.

To assemble the cake: this cake can be made into a rectangle or square. Spread a layer of the cream cheese filling onto your cake platter, then top with first layer of graham crackers.

Spread a generous amount of cheese filling on top of each layer, followed by a few tablespoons of strawberry puree.

Spread filling over top and sides, sealing cake so no dry edges are exposed. Sprinkle top with graham cracker crumbs and garnish with whole strawberries.

Cake needs to be refrigerated for at least 6-8 hours, preferably overnight to allow the crackers to absorb moisture.

Cut into squares using a sharp knife and spoon over extra strawberry puree over each serving.

Recipe Source: https://tatyanaseverydayfood.com/recipe-items/no-bake-strawberry-and-cream-cake/

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