Name: Strawberry Shortcake Icebox Cake
Total time: PT-484297H5M30S
Yield: 8
Ingredients: For the cookies:; Make a double batch of these sugar cookies, except, don’t roll them in sugar.; For the cool whip:; 2 cups heavy cream; 2 tbsp. sugar; 2 tsp. vanilla extract; 5 muddled strawberries

Ingredients

For the cookies:
- Make a double batch of these sugar cookies, except, don’t roll them in sugar.
For the cool whip:
- 2 cups heavy cream
- 2 tbsp. sugar
- 2 tsp. vanilla extract
- 5 muddled strawberries

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Instructions

2. Make the sugar cookies and set them out to cool. The goal is to get at least 45 cookies
4. For the cool whip, add heavy cream, sugar, and vanilla to a large mixing bowl and whip on high-speed.
6. Do this for a few minutes or until you get soft peaks. To get soft peaks, lift your whisk out of the mixture. Did a soft, little mountain form? Yes? Then you’re all set! A stiff peak is when your mountains are tall and pointy.
8. Add the muddled strawberries and fold in by hand. Do not over mix.
10. Add a little of the cool whip to the bottom of the plate you are going to serve your cake on. This is going to act like glue to keep the cookies from sliding.
12. Make a tight circle of 5 cookies over the cool whip. They should be touching.
14. Cover the cookies with a thin layer of cool whip.
16. Then, layer 5 cookies over the places where the bottom layer of cookies are touching. Press these cookies down gently so they are secured in the cool whip.
18. Add a layer of cool whip over these cookies.
20. Repeat layering cookies and cool whip until you are out of cookies. Be generous with your cool whip.
22. Cover the cake and let sit in the fridge overnight. Trust us, this will be worth it.
24. Don’t take the cake out until you’re ready to serve.