heavy cream, whipped
1Reserve 12 whole strawberries and slice and sugar remainder.
2Cream butter and sugar, add beaten egg and 1 teaspoon vanilla; consistency should be pourable but not watery.
3Put half the wafer crumbs on bottom of 9" spring form pan. Pour half the creamed mixture over the crumb layer.
4Add half the berries, next; then half the whipped cream - Repeat all the layers.
5Sprinkle the top with additional crumbs.
6Put in freezer for 1 hour before serving or if made ahead, keep frozen until about 1 hour before serving.
7Garnish each serving with a whole berry.
8TIP: If you have no springform pan, you can use a 9" square baking pan - Make sure it has at least 1 hour to freeze; the first piece is difficult to get out.
About Strawberry Icebox Cake