Strawberry Icebox Cake

Line a loaf pan/cake dish with plastic wrap, leaving enough overhang to pull the cake out later.
Slice the washed fresh strawberries into thin, flat slices.
Tip: If the cream cheese is too cold, submerge the sealed container in a bowl of hot water for a few minutes to quickly soften it.

In a large bowl, combine the heavy whipping cream (200 ml) and softened cream cheese (265 g).
Add the zest of 1 whole lemon.
Whisk continuously by hand until thick and smooth.
Add the powdered sugar (120 g) and whisk until fully incorporated.

Base Layer: Spread a layer of the cream filling evenly over the bottom of the plastic-wrap-lined pan.
Cookie Layer: Place a single layer of Biscoff cookies on top of the cream layer.
Fruit Layer: Arrange a layer of sliced strawberries over the cookies.
Top Layer: Pour the remaining cream filling over the top, spreading it evenly to cover the fruit and cookies completely.

Fold the overhanging plastic wrap over the top to seal the cake.
Refrigerate for at least 4 hours, or ideally overnight, so the cookies absorb moisture from the cream and soften into a cake-like texture.
Unmold using the plastic wrap overhang, slice, and serve.