Strawberries And Cream Icebox Cake

Step 1: In a blender or food processor puree strawberries and sugar together until berries are chopped but still chunky (5 pulses). Transfer to a bowl and refrigerate until ready to use.

Step 2: Spray a 13 x 9 inch pan with cooking spray.

Step 3: In the bowl of an electric mixer beat together with mixer on low the mascarpone cheese and 1/2 cup heavy cream until fluffy. Add the remaining cream (2 1/2 cups), powdered sugar and vanilla and beat on medium for 1 minute. Increase to medium high and beat for 3-5 minutes until medium to stiff peaks form. Add strawberry mixture and beat on medium for 10 seconds or until combined.

Step 4: Place 1/3 of mixture into the bottom of the prepared dish. Arrange cookies in sets of three vertically into the cream, alternating direction of each set of cookies. Spread top with the remaining cream mixture, filling in the gaps. Cover dish and chill for at least 6 hours.

Step 5: Uncover baking dish and if you want you can drizzle cake with the fudge topping and top with halved strawberries.

Step 6: Store, covered, in the refrigerator for up to 3 days.