Step 1

Line a 9x5 inch baking dish with plastic wrap, letting some hang over the edges so it’ll form a sling from the icebox cake.

Step 2

Finely chop 4 wafer cookies (we’ll use these for decorating the top of the cake).

Step 3

Place the heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer. Mix with the whisk attachment until light and fluffy, and soft peaks form.

Step 4

Spread a thin layer of whipped cream into the bottom of the lined baking dish.

Step 5

Top with a layer of chocolate wafer cookies, overlapping the cookies as necessary to cover the cream. Then add a thin layer of whipped cream, another layer of chocolate wafer cookies, then a layer of thinly sliced strawberries.

Step 6

Repeat with whipped cream, wafer cookies, whipped cream, wafer cookies, and strawberries until the pan is filled.

Step 7

Cover the top with plastic wrap.

Step 8

Refrigerate for at least 4 hours, or overnight. Remove the plastic wrap from the pan, holding it like a sling, and invert the cake onto a serving platter.

Step 9

Garnish the top with crumbled cookies, then use a sharp knife to cut the cake into slices. Serve immediately.