Strawberry Icebox Cake

Prepare the Strawberries
Slice strawberries into thin, even slices for easy layering.

Prepare the Pan
Line a loaf tin with aluminum foil or plastic wrap, leaving overhang on the sides to help lift the cake out later.

Make the Mascarpone Whipped Cream
In a large mixing bowl, combine cold heavy cream, cold Cello Mascarpone Cheese, powdered sugar, and vanilla extract.

Using an electric hand mixer, whip for 2–3 minutes until fluffy with soft to early stiff peaks. Be careful not to overmix.

Assemble the Cake
This cake is assembled upside down in the loaf pan.

Layer in this order:

1. Whipped cream
2. Graham crackers
3. Strawberries

Repeat layers until ingredients are used, finishing with a final layer of graham crackers on top.

Use approximately:

• ¼ of whipped cream per cream layer
• ¼ of graham crackers per cracker layer
• ⅓ of strawberries per strawberry layer

Break graham crackers as needed to fit gaps.

Chill
Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight. This softens the crackers into a cake-like texture.

For easier slicing, freeze for 30 minutes before unmolding.

Decorate and Serve
Turn cake onto a serving platter. Top with extra whipped cream, fresh strawberries, and freeze-dried strawberries.

Serve chilled.