If so, you can reduce the amount of preserves used and increase the amount of extract used in your strawberry shortcake icebox cake. Also, if you use a sugar-free strawberry preserve, you may want to increase the amount of granulated sugar to 1 cup.
STEP NINE: Add half of the whipped cream to the bowl of the strawberry cream cheese mixture. Gently fold the whipped cream into the cream cheese until you have a light and fluffy strawberry cheesecake filling and no longer see streaks of whipped cream. Reserve the other half of the whipped cream.
STEP TEN: To the bottom of a 9×13-inch glass baking dish, add half of the strawberry cream cheese filling to the bottom of the dish and spread it into an even layer.
STEP ELEVEN: Using 42 to 44 vanilla wafers (about half the box), cover the bottom layer of the strawberry cream cheese filling so that you have a single solid layer of cookies.
This dish is so delicious, I can’t control myself. Send help!
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