Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups fresh strawberries, diced
– 1 (8 oz) package cream cheese, softened
– 1 cup powdered sugar
– 1 cup heavy whipping cream
– 1 teaspoon vanilla extract
– 1 cup sliced strawberries for garnish
– Tropical fruit (like pineapple or mango) for extra layers (optional)
Equipment Needed
– 9-inch round springform pan
– Mixing bowls
– Hand mixer or stand mixer
– Rubber spatula
– Measuring cups and spoons
– Plastic wrap
Step-by-Step Instructions
To start off, I prepare the crust by mixing the graham cracker crumbs and melted butter in a bowl until it resembles wet sand. I find that using my hands here helps me get a perfect texture. Once combined, I press this mixture firmly into the bottom of my springform pan. This is the foundation of the cake, and I always make sure it’s packed tight so it holds together beautifully once set. (See the next page below to continue steps…)