Ingredients
Scale
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 cup lemonade (freshly squeezed or from concentrate)
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 1 box (14.4 ounces) graham crackers
- 1/4 cup lemon zest (optional for extra zing)
Instructions
- In a large mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. This usually takes about 3-4 minutes.
- Gently fold in the lemonade and vanilla extract until well combined. Be careful not to deflate the whipped cream.
- Start layering the cake in a 9×13 inch baking dish. Begin with a layer of graham crackers, followed by a layer of the whipped cream mixture, and then a layer of sliced strawberries.
- Repeat the layers until all ingredients are used, finishing with a layer of whipped cream on top. You can sprinkle lemon zest for extra flavor if desired.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, but overnight is best. This allows the flavors to meld and the graham crackers to soften.
- Prep Time: 30