Start by rinsing 2 cups of fresh strawberries under cool water to remove any dirt. Gently pat them dry with a paper towel, then slice each strawberry evenly to create lovely, bite-sized pieces.

To make your cake removal hassle-free, line a loaf tin with aluminum foil or cling film, allowing some overhang on the sides.

In a large mixing bowl, combine 1 cup of very cold heavy cream with 1 cup of mascarpone. Sift in 1/4 cup of powdered sugar and add a splash of vanilla extract. Using an electric mixer, whip the mixture on medium speed for about 2-3 minutes until it’s light and airy.

Begin layering your Strawberry Icebox Cake in the prepared loaf tin. Start with a layer of whipped cream mixture, followed by graham cracker cookies, then sliced strawberries. Repeat these layers until the tin is nearly full.

Cover the loaf tin tightly with aluminum foil or cling film and place it in the refrigerator for at least 4 hours or overnight.

After chilling, take the loaf tin out of the fridge and place it in the freezer for about 30 minutes.

Invert the cake onto a serving plate, garnishing with additional whipped cream and fresh strawberries. Slice into portions and serve.