Strawberry & Cream Icebox Cake
2 pounds fresh strawberries, washed and patted dry
4 cups heavy cream
2-3 tablespoons strawberry syrup, recipe below
2-3 tablespoons strawberry powder or freeze-dried strawberries, ground into a pound and sifted (OPTIONAL)
2-4 tablespoons powdered sugar, if desired
1 teaspoon vanilla extract
Goya Maria cookies or your favorite vanilla cookie
freeze dried berries for garnish, if desired
springform pan
piping bag, if desired
Make and cool the strawberry syrup:
Line the bottom and sides of a springform pan with parchment paper. Set aside.
Hull the strawberries and cut them into ¼-inch thick slices.
In the bowl of a stand mixer or a hand mixer, whip the heavy cream until soft peaks form. Add 2-3 tablespoons of the cooled strawberry syrup and 2-3 tablespoons strawberry powder, if desired, for more strawberry color and flavor. Add the vanilla and continue whipping until medium-firm peaks form. Taste for sweetness, add powdered sugar to taste if desired. Transfer the strawberry whipped cream to a piping bag, if using.
Spread or pipe a thin layer of whipped cream down into the bottom of the pan. Top the whipped cream with a slight overlapping layer of cookies. Top the cookies with another thin layer of cream then a layer of sliced strawberries. Repeat the layers until you reach the top of the springform pan. Finish with a layer of cream on top. You can place a round of parchment paper over the final layer of cream and use an offset spatula to gently smooth out the cream.
Refrigerate for at least 4 hours, or until the cookies have softened completely. Carefully remove the cake from the springform pan and remove the parchment paper, serve immediately.
For the strawberry syrup:
8 ounces strawberries, stems removed and sliced
¾ cup water
¾ cup granulated sugar
Combine the strawberries, water, and sugar in a saucepan set over medium high heat.
Bring to a boil, then reduce to a simmer, and cook for 20 minutes, until the liquid is deeply red and the strawberries are soft.
Strain the strawberries out from the simple syrup and discard. Chill the strawberry simple syrup in the refrigerator until cold.
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