i'd rather be baking

My house is a mess, my blog is neglected, and my list of projects seems to be growing by the moment. But I had a beautiful week with my family. And I have this.

My family came to town for a week and I just didn’t want to think of anything else, so I pretty much didn’t. And thanks to many delicious dinners out, we didn’t really eat dessert all week. Can you believe it? Me either.

I was thus left with this angel food cake, which we bought to eat with an abundance of strawberries and never did. The other day after everyone had boarded their flights and the house was quiet, I remembered reading a recipe for strawberry icebox cake on Apartment Therapy. They used graham crackers, but if life gives you angel food cake, why not use it, right?

And I’m so glad I did. This is sweet, perfect summer in a pan. You may feel like you’re seven years old again and experience the irresistible urge to walk barefoot through your yard and drink that old-fashioned lemonade that makes your mouth pucker with its tartness. I totally understand.

Strawberry Icebox Cake with Chocolate Ganache
Adapted from The Kitchn

Let me be the first to say that you do not need a recipe for this. It’s basically a layered strawberry shortcake, so please feel free to use whatever sort of “cake” element you’d like. As I said, graham crackers seem to be the traditional route and would certainly absorb some moisture from the strawberries and whipped cream. I like the angel food cake for this reason, as it doesn’t get too soggy even when refrigerated for a couple of days. Those spongy little individual shortcakes found in every grocery store would work too.

It should also be noted that if you’ve never made ganache, or are slightly intimidated by it (as I was until recently), this is your chance. It couldn’t be easier, especially in small quantities.

About 3/4 of a store-bought or homemade angel food cake
3-4 cups chopped or sliced strawberries
8 oz. whipped topping or freshly whipped cream
2 oz. heavy whipping cream
2 oz. finely chopped dark chocolate

Quarter your angel food cake and slice each quarter into 5 to 6 thin slices. Spread a bit of the whipped cream in the bottom of an 8 x 8-inch* pan with the back of a spoon and place a layer of cake on top.

Spoon and spread half of the remaining whipped cream on top of the cake and top with half of the strawberries. Repeat cake, cream, and strawberries to create a second set of layers. Set aside.

Place chocolate in a small bowl. Pour heavy cream into a small saucepan and place over medium-high heat just until bubbles begin to form around the edges. Don’t walk away from the pan — this happens quickly! Immediately remove from heat and pour over the chocolate. Let sit for 2 to 3 minutes and then whisk until melted and glossy. If your chocolate doesn’t melt completely, pour the mixture back into the saucepan and place over lowest heat for just a minute or two.

You just made ganache! Drizzle over cake with a spoon, refrigerate for a couple of hours, and enjoy. Oh my, yum.

*If you’d like to make a little more of this cake (and who wouldn’t, really), feel free to use a 9 x 13-inch pan and the entire angel food cake.