I actually made this last year for Canada Day, too, and it a) got inhaled so quickly that I never got any “completed” pictures, and b) was such a hit that my mom stole my recipe for a get-together at her sister’s house a few weeks later. So when I wanted something vaguely patriotic to make, this felt like the obvious choice: Strawberry Shortcake Icebox Cake.
Because I’m working from home and get to skip the commute, I used what would normally be my on-the-road time to clean and chop the strawberries as prescribed.
Once they were ready to go, the rest of it came together really quickly and beautifully after work.
Two things I did differently from the recipe: I used 3 full cups of heavy cream (horrors!) rather than the 2 3/4 cups called for in the recipe; also, it was too ding-danged hot to turn the oven on and do the topping, so I settled for a sprinkling of graham crumbs instead.
If, however, you are making this on a day when it’s not 38 degrees with the humidity, or you have a naturally higher tolerance for the oven in summer, I highly recommend making the topping. It’s crunchy and wonderful against the creaminess of the whipped cream-strawberry mixture.
The first piece was a mess to get out of the pan, but look at the beautiful layers it revealed! The ladyfingers do tend to get quite soft after a couple of days, so best to enjoy this within the first day or two after making it.
Happy Canada Day! š
The Witty Child 
This looks really good! The only icebox cake I’ve made is zebra cake, which never seems like it’s going to taste good with those bitter cookies but it does.
Oh, that one’s a classic! I haven’t made it in years, but I remember making it for the first time as part of a class project in Gr 5, and it blew my mind that the cookies could transform like that, haha.