Strawberry Icebox Cake
Serves 8 to 12
2lbs fresh strawberries, washed and patted dry
800ml double cream
70g icing sugar
1tsp vanilla essence
19oz digestive biscuits or malted milk biscuits
Pick out a few of the best-looking strawberries and set aside. Hull the remainder and cut each strawberry into thin slices.
Whip the cream until it just holds stiff peaks. Add the icing sugar and vanilla and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13-inch baking pan, or a similarly sized platter. Lay down a layer of biscuits. Lightly cover the top of the biscuits with more whipped cream, and then a single layer of strawberries. Repeat 3 times, until you have 4 layers of biscuits. Make sure you save enough whipped cream to swirl over the top.
Refrigerate for at least 4 hours, or until biscuits have softened completely. Decorate with the reserved strawberries.
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