Ingredients

The following ingredients have 10 Servings
  • 2 cups strawberries (chopped)
  • 1/2 cup granulated sugar
  • 2 cups heavy cream
  • 1/2 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • One (11-ounce) box vanilla wafers
  • Red sanding sugar (for decorating)
  • Sliced strawberries (for serving (optional))

Instruction

  • In a blender or food processor, puree the strawberries and granulated sugar until pourable, but still slightly chunky, about 15 seconds.
  • Have ready a 2-quart (1.9-Liter) dish.
  • In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream on medium to medium-high speed until the cream begins to thicken, about 2 to 3 minutes. Add the confectioners’ sugar and the vanilla and whisk until stiff peaks form, about 1 minute more. Using a rubber spatula, gently fold the strawberries into the cream.
  • Using a small offset spatula or the back of a spoon, spread a layer of cream on the bottom of the dish. Cover as much of the cream as possible with a layer of vanilla wafers, filling any gaps with broken wafers (breaking them yourself, if necessary). The pieces should touch. The goal is a solid layer of cookies.
  • Continue layering whipped cream mixture and cookies until you run out or reach the top of the pan. You should have 3 to 4 layers. Spread the top of the cake with whipped cream and gently cover it with plastic wrap.
  • Refrigerate the cake for at least 6 hours, or preferably overnight.
  • Remove the cake from the refrigerator prior to serving and peel off the plastic wrap. Sprinkle the top of the cake with red sanding sugar.
  • Serve directly from the pan with sliced strawberries on the side, if desired. The cake will keep, tightly covered with plastic wrap in the refrigerator for up to 3 days.