Place a final layer of graham crackers on top of the strawberries, creating a flat surface for the frosting.
Step 4: Frost the Cake
Spread the strawberry frosting evenly over the top layer of graham crackers, ensuring the entire surface is covered.
Step 5: Chill
Cover the cake with plastic wrap and refrigerate for at least 4–6 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
Step 6: Serve and Enjoy
Once chilled, slice the cake into squares and serve cold. Garnish with additional fresh strawberries or a dollop of whipped cream if desired.
Tips for Success
Strawberry Frosting: If you can’t find pre-made strawberry frosting, you can make your own by mixing 1 cup of softened butter, 2 cups powdered sugar, ½ cup crushed strawberries (drained), and 1 teaspoon vanilla extract. Beat until smooth and spreadable.
Graham Cracker Fit: If the graham crackers don’t fit perfectly in your dish, break them into smaller pieces to fill gaps.
Whipped Topping Swap: For a homemade option, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Use in place of store-bought whipped topping.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
