Step 1

In a blender or a food processor, puree the strawberries, cream cheese, sugar, and vanilla until very smooth.

Step 2

In a stand mixer with the whisk attachment, or with electric beaters, whip the heavy cream until stiff peaks form.

Step 3

Gently fold the strawberry mixture into the whipped cream, until no streaks remain.

Step 4

Begin assembling the icebox cake by lining the bottom of your pan (I used an 8x8 glass baking dish) with the wafers, overlapping slightly if needed.

Step 5

Follow with a layer of the strawberry mixture. I used about 1/4 of my mixture for 4 separate layers.

Step 6

Continue layering until you have used all of your ingredients, ending with a layer of the strawberry mixture.

Step 7

Chill at least 6 hours, or up to overnight.

Step 8

Garnish with a few sliced strawberries and mint leaves, if desired. Serve cold.