Ingredients

• 2 cup heavy cream
• 0.5 cup granulated sugar
• 1 teaspoon vanilla extract
• 45 vanilla wafer cookies
• 0.5 cup whole milk
• 2 pound fresh strawberries, hulled and sliced
• 2 tablespoon granulated sugar
• 0.25 teaspoon salt

Steps

1. In a large bowl, toss the sliced strawberries with 2 tablespoons granulated sugar and let sit at room temperature for 10 minutes to release their juices.
2. Pour the whole milk into a shallow dish (such as a pie plate or small baking pan).
3. In a large mixing bowl, combine the cold heavy cream, 1/2 cup granulated sugar, vanilla extract, and salt.
4. Using an electric mixer on medium-high speed, whip the cream mixture until stiff peaks form, about 2 to 3 minutes.
5. Working quickly, dip one vanilla wafer into the room-temperature milk for 1 second per side (do not oversoak), then place it in the bottom of the 9x13 baking pan.
6. Cover the wafer with a thin layer of whipped cream (about 1/8 inch), then arrange a few strawberry slices over the cream.
7. Repeat the dipping and layering process: milk-dipped wafer, whipped cream layer, strawberry slices, building up alternating layers until the pan is filled, ending with a final layer of whipped cream on top.
8. Arrange the remaining fresh strawberries decoratively on top of the final whipped cream layer.
9. Cover the pan tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight, so the wafers soften and absorb the flavors.
10. Remove from the refrigerator 10 minutes before serving to allow the dessert to warm slightly and become easier to cut.
11. Cut into 12 pieces and serve directly from the pan with a spatula, or transfer to serving plates.