Ingredients

• 2 cups heavy cream, cold
• 2 tablespoons powdered sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/8 teaspoon sea salt, ground
• 36 biscoff cookies (or as needed)
• 1 1/2 cups fresh strawberries, washed, drained, hulled and thinly sliced
• 1/4 cup chocolate syrup (or as needed)

Instructions

1. In a stand mixer, combine all the whipped cream ingredients and using a whisk attachment, process until stiff peaks form.

2. Line a 9 x 5-inch loaf pan with plastic wrap covering the inside completely, leaving extra length on the outside of the pan to wrap cake later.

3. Scoop a small amount of whipped cream to cover the bottom of the pan and spread it out evenly. Divide the remaining whipped cream in 3 equal portions.

4. Place a single layer of cookies to cover the whipped cream before scooping up 1/3 whipped cream; spread evenly. Place thinly sliced strawberries and then a layer of cookies.

5. Evenly spread another 1/3 whipped cream, cover with a single layer of fruit and then cookies. Spread remaining 1/3 whipped cream, then final layer of strawberries and finish with cookies.

6. Wrap the pan with the overhanging cling film and transfer to the freezer for 4 hours.

7. When time to serve, unwrap the cake, invert it onto a serving plate and carefully remove the plastic wrap. Drizzle on chocolate sauce.