Raaa

Yum strawberries

1pound fresh strawberries, hulled, plus more for serving

3/4cup granulated sugar

8ounces cream cheese, room temperature

1cup sour cream

1teaspoon grated lemon zest

1/2teaspoon pure vanilla extract

1/4teaspoon kosher salt

35ladyfinger cookies (from two 7-ounce packages)

1/2cup heavy cream

1.Combine the strawberries and sugar in a small saucepan and bring to a boil, stirring with a spatula until the sugar dissolves. Continue to boil for 6 to 8 minutes, until the mixture thickens to a jam-like consistency and darkens slightly. Transfer to a bowl and chill in the refrigerator for about 30 minutes, until cooled completely.

2.Transfer the strawberry jam to the bowl of a food processor and blend until well puréed. Transfer to a bowl and set aside. Add the cream cheese, sour cream, lemon zest, vanilla extract and salt to the food processor and blend until smooth and creamy. Add the strawberry jam to the cream mixture and blend until thoroughly incorporated..

3.Set aside 3 ladyfinger cookies. Spread one-third of the strawberry mixture in an even layer in the bottom of an 8- or 9-inch square baking pan. Top with half of the ladyfinger cookies, fitting them snuggly in an even layer. Spread half of the remaining strawberry mixture over the cookies, then top with the remaining cookies. Spread the remaining strawberry mixture over the top. Cover the cake with plastic wrap and freeze for at least 8 hours and up to 3 days, until very firm.

4.When you’re ready to serve, remove the cake from the freezer and let it stand at room temperature for 20 to 30 minutes, just until no longer frozen solid. Whip the heavy cream to stiff peaks and spread over the icebox cake. Crumble the reserved cookies over the whipped cream and top with more strawberries.