Dessert: Magnolia Bakery's Strawberry Ice Box Cake

Layers of summer strawberries, fresh whipped cream, and chocolate wafers make an irresistible treat in warm weather. Bobbie Lloyd, president and chief baking officer of Magnolia Bakery, famous for decadant cupcakes, offers this oven-free cake recipe.

Ingredients

1 qt. heavy cream
2 tbsp. granulated sugar
1 1/4 c. strawberry puree
100 Nabisco Chocolate Wafer Cookies

Instructions

Pour the heavy cream into a mixing bowl. With the stand mixer set to low, slowly pour in the sugar. Begin whipping on a medium-high speed until the cream thickens slightly in the middle. Once the cream begins to thicken, whip on high speed for 30 seconds to 1 minute until the cream is very thick.
Remove the mixing bowl from the stand, gently add the strawberry puree folding into the whipped cream until fully combined. Do not stir the whipped cream or whip it with the mixer.
To prepare the cake: Using your off‐set spatula, begin by putting a very thin layer of cream on a large doily, spinning and smoothing the cream out to the inner edge of the doily. Use just enough cream for the first layer of wafers to stick to the doily.
Take 7 wafer cookies and place around the edge of the whipped cream and one in the center. Be sure the wafers are equidistant from each other.
Using the off‐set spatula, smooth about 1/2 cup of cream out almost to the edge, until you can barely see the edge of the wafer.
For the second layer, use 7 more cookies placing them directly in between the first layer of wafers. Be sure the wafers are equidistant from each other.
With the following layers of the cake, stack the cookies like bricks. For example, the third layer of wafers will be placed directly on top of the first layer of wafers. Use about 1/2 cup of whipped cream per layer. Continue with this pattern until the cake is about 10 to 12 layers high.
Store in a sealed container in the refrigerator for 5 to 6 hours before serving.