Prep time35 minutes
Rest Time12 hour Chill
Yield1 Icebox Cake
Equipment: Parchment Paper Sheets
1 box, Nilla Wafers
32 oz container Strawberries
8 oz package Cream Cheese (2)
400 g Powdered Sugar 1 tsp kosher salt
2 teaspoon vanilla extract
1 ½ cup heavy whipping cream
Wash and slice all but 3-4 strawberries (these will be used for garnish).
Measure out ½ of the cut berries. Add to a blender and blend until they become a smooth puree. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese and strawberry puree. Whip on high for 3 to 4 minutes. With the mixer on low, add in the powdered sugar in 4 batches. Add in the vanilla extract and salt. Whip on high for 1-2 minutes until light and fluffy. Transfer to a large mixing bowl and set aside.
Whip 1 cup of heavy cream until stiff peaks form. Set aside.
Slowly fold the whipped cream into the strawberry/cream cheese mixture. Make sure to fold gently to not deflate the cream too much!
Line the bottom of a 9-inch Springform pan with a piece of Kana Pre-Cut parchment paper.
Using the Nilla wafers, create a layer in the bottom of the pan. Make sure you get your cookies as close as possible to make a nice base.
Split the remaining cut berries in half and spread one half into an even layer over the cookies.
Using half of the strawberry/cream cheese mixture, spread into an even layer on top of the berries and wafers.
Repeat this process, starting with cookies, adding berries, and ending with the remaining strawberry/cream cheese mixture. Smooth the top using an offset spatula.
Place a piece of over the top and press flat. Smooth out the surface and transfer to the fridge. Chill for at least 12 hours.
When you are ready to serve, remove the sides of the springform and the parchment paper. Whip ½ cup of cream to soft peaks. Cut the remaining berries into small pieces.
Decorate the top of the cake with berries and cream and enjoy!