I was at it again this week at work. We had a little sweet craving and I decided to get into the kitchen and put something together. I got the idea from CakesCottage. Dan’s cake inspired me to make one of my own and tweak it a little bit to my taste.
Here’s what I did on the company blog, below:
What You Need:
- 14 oz. box of Graham Crackers
- 7 cups of Freeze Dried Strawberries
- 1.06 lb. can of Insta-Whip
- 1 1/2 cups of Powdered Sugar
- 1 tablespoon of ground cinnamon
- 1 rectangular cake pan (I used this 9 in. x 13 in.)Instructions:
- Pour the Insta-Whip mix into a large mixing bowl, along with the powdered sugar. Add about 14 fl.oz. of water to the mix and whisk (or beat) until you achieve stiff peaks.
- Re-constitute the strawberries by adding enough water to cover them. They don’t take long to absorb the water. After they’re soft enough, drain the excess water and put to the side.
- Apply a thin layer of the sugar and cream mix to the bottom of the pan.
- Line the bottom of the cake pan with one layer of graham crackers. You may need to break some into smaller pieces in order to reach all sides.
- Smear a thick layer of the cream and sugar mix across the graham crackers.
- Create a layer of strawberries on top of that second layer of cream. You can add as many or as little as you want. I went a little crazy because I wanted the middle section to be thick.
- Place another layer of graham crackers over the strawberries.
- Cover the graham crackers with a layer of the cream, again, and then add more strawberries on top.
- When you reach the top of the pan, add one more layer of cream. I swirled mine a bit to get the pretty reddish-pink color on top.
- Break up a couple of graham crackers and place the crumbles on top.
- Dust with cinnamon and place in the refrigerator overnight.