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Parve
Easy
6 Hours, 30 Minutes
Diets 
I’ve always been a fan of icebox cakes, as they are perfect for making ahead. Plus, I love the texture of softened cookies with a creamy filling. I use a bunch of store-bought ingredients in this version to keep it even easier.
Yields 1 (10-inch) round springform pan
3 (8-ounce) containers heavy cream or non-dairy whipping cream
1 tablespoon vanilla extract
zest of 2 lemons
2 tablespoons fresh lemon juice
1 (25-ounce) package lemon or vanilla sandwich cookies
1 (11-ounce) jar strawberry or raspberry preserves (about 1 cup), such as Tuscanini
1/2 cup fresh strawberries, washed
1 (11-ounce) jar blueberry preserves (about 1 cup)
1/2 cup fresh blueberries
1/4 cup fresh mint leaves
1/2 cup fresh strawberries, washed
1/2 cup fresh blueberries
Line the springform pan with parchment paper and set aside.
In the bowl of an electric mixer, beat the cream until soft peaks form. Add powdered sugar, vanilla extract, lemon zest, and lemon juice and beat until stiff.
Spoon 1/3 of the cream into the prepared pan and spread it evenly with a spatula. Arrange half the sandwich cookies over the cream in a circular pattern, in a single layer.
Spread most of the strawberry preserves as evenly as possible over the cookies (reserve a bit for the garnish). Top with fresh strawberries, then another 1/3 of the cream, followed by the remaining cookies.
Spread most of the blueberry preserves as evenly as possible over the cookies (reserve a bit for the garnish). Top with fresh blueberries and the last 1/3 of the cream, spreading it evenly. Cover and refrigerate for six hours.
Before serving, garnish with the remaining preserves, strawberries, blueberries, and mint.
Run a paring knife around the edge of the pan and release the wall of the pan from around the cake. Transfer the cake to a serving platter.
Photography by Chay Berger
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