Strawberry Lemon Icebox Cake

Ingredients:

• 4 bags of freeze-dried strawberries (30g each) (about 8 cups)
• 2 cups powdered sugar
• 2 tsp finely grated lemon zest
• 8.5 cups chilled heavy cream
• 72 round lemon cookies
• 4 cups thinly sliced ​​fresh strawberries (about 700 g)

Preparation:

1. Place half of the freeze-dried strawberries in a large food processor, cover the mouth with a kitchen towel, and process until finely ground. Add the remaining freeze-dried strawberries and process again until finely ground. Sift through a fine-mesh sieve into a medium bowl and discard the seeds. Set aside.
2. In the bowl of a stand mixer fitted with a whisk attachment, combine the powdered sugar, lemon zest, and 6 cups heavy cream. Mix on low speed, then increase to medium speed and beat until soft peaks form.
3. Place 3 cups whipped cream in a medium bowl and add 2 tablespoons strawberry powder. Whip by hand until medium peaks form. Frost the bottoms of 18 cookies with a very small amount of strawberry whipped cream and arrange them in a circle in the center of a large, flat serving platter or cake stand. Gently spread the strawberry whipped cream over the cookies, leaving a small border. Top the cream with 1 cup of sliced ​​strawberries.
4. Transfer 3 cups of whipped cream to the same medium bowl and add 6 tablespoons of strawberry powder. Whip by hand until medium peaks form. Add more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange 18 cookies on top of the strawberries, then top with strawberry whipped cream, leaving a slight border. Top the cream with 1 teaspoon of sliced ​​strawberries.
5. Transfer 3 cups of whipped cream to the same medium bowl and add 10 tablespoons of strawberry powder. Whip by hand until medium peaks form. Add a little more of the remaining whipped cream if the strawberry whipped cream starts to look too stiff. Arrange 18 cookies on top of the strawberries, then spoon strawberry whipped cream over the top, leaving a small border around the edges. Top the cream with 1 cup of sliced ​​strawberries.
6. Transfer the remaining whipped cream to the same medium bowl and fold in the remaining strawberry powder. Whip by hand until medium peaks form. Add a little more of the remaining whipped cream if the strawberry whipped cream starts to look too stiff. Arrange the remaining 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a small border around the edges.
7. Cover the cake with plastic wrap and refrigerate until the cookies have softened and the cake has set, at least 8 hours or overnight. Place the remaining 1 cup of sliced ​​strawberries in a container and refrigerate until serving. When the cake is ready to serve, top with the remaining sliced ​​strawberries.