Strawberries & Cream Icebox Cake
Cooking spray, for pan
3/4 cup Freeze-dried strawberries
3/4 cup + 1 tbsp Confectioner's sugar, divided
4 cups Heavy cream
1/4 cup Cream cheese, softened
1 qt Strawberries, sliced 1/2-inch thick + more for decorating
11 oz Vanilla wafer cookies (1 box)

Lightly spray the bottom of an 8-inch springform pan.

Combine the freeze-dried strawberries and 1 tablespoon confectioners’ sugar in a mini food processor or coffee grinder. Grind until fine and powdery. It’s ok if there are a few smaller pieces.

Combine the cold heavy cream, cream cheese, and remaining 1 cup confectioners’ sugar in a large bowl. Beat the cream with an electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes, being careful not to overbeat. Remove and set aside 2 cups of the whipped cream for decorating the cake later; keep covered and chilled in the refrigerator. Add the ground freeze-dried strawberry mixture to the remaining whipped cream in the bowl and stir in until combined.

Line the bottom of the springform pan with one layer of the vanilla cookies. Spread 1 cup of the strawberry whipped cream on top, all the way to the edges with an offset spatula or silicone spatula. Press in a layer of sliced strawberries. Add a little more whipped cream to cover the berries and smooth the top to cover the berries. Repeat 2 more times, ending with a thin top layer of strawberry whipped cream.

Cover loosely with plastic wrap and refrigerate overnight for the cookies to soften and the cake to set.

To unmold the cake, drag a small offset spatula or butter knife around the edges to loosen. Remove the collar from the springform pan. Spread the reserved plain whipped cream on top of the cake. Decorate the top with strawberries.

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Prep Time: 30 minutes + 12 hours refrigeration