Strawberry Shortcake With Chocolate Ganache
Strawberry Shortcake With Chocolate Ganache Ingredients
1 box chocolate graham crackers (you’ll have a few left over)
3 cups heavy whipping cream, 2 T. reserved for the chocolate ganache
1 lb. fresh strawberries
1 8 oz. pkg. cream cheese, at room temperature
1 dollop honey, to taste
1 tsp. vanilla
1/4 cup semi-sweet chocolate chips
Strawberry Shortcake With Chocolate Ganache Preparation Instructions
Whip the whipping cream until soft peaks form. Add a gloop of honey, to taste, and the vanilla. Stir in.
In a separate bowl, stir the cream cheese to get it smooth and obedient. Add a dollop of the whipped cream and stir it in. Add another dollop and stir, and continue in this way until you think it will stir into the remaining whipped cream without lumping up too much. Do so.
Layer the bottom of a 9×13 in. pan with one layer of chocolate graham crackers. Spread one third of the whipped cream/cream cheese mixture over the crackers.
Wash, cap, and sort of dry the strawberries. Slice one third of the strawberries over the whipped cream layer, spreading the slices out evenly.
Top with a second layer of crackers and strawberries, then a third layer. You may want to arrange the top layer of berries in a neater fashion than the two under layers.
Melt the chocolate chips with the cream for a few seconds in the microwave (in a microwave-safe bowl, naturally), stopping to stir frequently. Quit when you’re ahead–you don’t want to cook the chocolate, just melt it.
Stir well until you have a smooth ganache.
Drizzle or pipe the ganache over the top of the cake.
Chill for a couple of hours or up to two days before serving.