Strawberry Icebox Cake

Hull and thinly slice 1 pint strawberries; reserve rest for garnish. In large bowl, with mixer at medium speed, beat cream, sugar, and vanilla until stiff peaks form. Spoon 2 cups whipped cream into another bowl; cover and refrigerate. With rubber spatula, gently fold sliced strawberries and preserves into remaining whipped cream. On 1 side of each of 6 cookies, spread about 1 heaping tablespoon strawberry cream. Stack cookies on top of one another. Top stack with a plain cookie. Repeat stacking cookies with strawberry cream until all cookies and cream are used, making 5 stacks of 7 cookies each. Turn each stack on its side. Place stacks, one behind the other, with rounded edges touching, to form a log on platter. Frost log with reserved whipped cream; cover and refrigerate cake at least 5 hours or overnight to allow cookies to soften. To serve, hull reserved strawberries; cut each into quarters. Garnish platter with strawberries.