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Strawberry Icebox Cake

2 pounds strawberries
1 pint whipping cream
1/4 cup granulated sugar
64 chocolate wafer cookies

1. Rinse, drain and hull berries.
2. Pulse 3/4 of the berries in a food processor until finely chopped, or mash with a fork or pastry blender.
3. Combine sugar and cream in chilled mixing bowl and whip until stiff. Add berries and whip briefly until berries are well combined.
4. Spread 2 tablespoons of filling over bottom of a 9-inch square pan. Arrange 16 wafers over top, overlapping if necessary to fit. Spread 1 1/2 cups strawberry cream evenly over wafers. Repeat layers 3 more times.
5. Cover pan with lid, foil or plastic wrap.
6. Cover and refrigerate any remaining strawberry cream.
7. Refrigerate overnight. Cut squares to serve, top with remaining strawberry cream. Decorate with remaining berries.

Makes 16 servings.

Recipe provided courtesy of the Driscoll Strawberry Associates.