Easy Strawberry Icebox Cake

Instructions

Crush the strawberries and sugar in a medium bowl using a potato masher until very juicy and just slightly chunky. Don't have a masher? Pulse the berries in a food processor, but be mindful not to overprocess.

Whip the heavy cream in a large bowl using a whisk or a handheld mixer until the cream starts to thicken, 2 to 3 minutes. Dump in the confectioners' sugar and vanilla and whip until stiff peaks, about 1 minute more.

Gently fold the strawberry slush into the cream.

Grab an offset spatula or a spoon, and spread a layer of strawberry cream on the bottom of the dish. Top the cream with a layer of vanilla wafers, fitting them as closely together as possible.

Continue alternating layers of strawberry cream and wafters, ending with a luscious layer of cream. Swirl and swoop the top decoratively. Cover with plastic and refrigerate overnight.

The next day, scoop the cake onto plates and finish with sliced strawberries.

Dessert