For the Strawberry Compote:

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1 ½ pound (680g) fresh or frozen hulled strawberries, quartered

3 tablespoons granulated sugar (1 ½ ounces; 45g)

1 tablespoon (15ml) lemon juice from 1 medium lemon

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For the Whipped Cream:

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1 ½ cups (355ml) heavy cream

1 ½ teaspoons vanilla paste (see notes)

1 tablespoon powdered sugar

¼ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

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To Assemble:

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40 Nilla wafers (4 ½ ounces; 128g)

6 large fresh strawberries, hulled and halved lengthwise (see notes)

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1. For the Strawberry Compote: In a medium saucepan, combine strained macerated strawberries, sugar, and lemon juice. Bring to a simmer over medium heat and cook, stirring occasionally, until strawberries are soft but still intact and beginning to become saucy, about 15 minutes.

2. In a large bowl, set up an ice bath by filling it about halfway with a combination of cold water and ice. Transfer strawberry compote to a medium bowl; place bowl on ice bath to chill until cool to the touch, about 30 minutes.

3. For the Whipped Cream: In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream, vanilla paste, powdered sugar, and salt on medium-high speed until medium-stiff peaks form, about 2 minutes. (Alternatively, combine heavy cream, vanilla paste, powdered sugar, and salt in a large mixing bowl, and, using a hand mixer fitted with the whisk attachment, beat on medium speed until medium stiff peaks form, about 3 minutes.)

4. To Assemble: Line a 9- by 4-inch loaf pan with plastic wrap. Using a flexible spatula or offset spatula, evenly spread ½ cup (50g) whipped cream on the bottom. Cover surface with 8 vanilla wafers and gently press into the whipped cream. Along the perimeter of the pan, gently place strawberry halves, hulled side up and cut side flush to the sides of the pan, on top of the wafer-layer by pressing the cut side of the strawberries against the plastic-lined sides. (You should be able to fit about 5 halves on each side, with 1 half on each end of the loaf.)

5. Spoon ¼ cup (48g) compote over vanilla wafers and around the strawberry halves. Top compote with ½ cup whipped cream, another layer of 8 wafers, followed by ¼ cup (48g) compote. Repeat twice more, until you have 4 layers in total. Top with a thin layer of whipped cream. Press plastic wrap against surface of whipped cream and refrigerate until vanilla wafers have softened, at least 6 hours and up to 24 hours.

6. Line a 9- by 13-inch rimmed baking sheet with parchment. Remove plastic from top of cake and invert icebox cake onto lined baking sheet. Transfer to freezer until firm enough to slice, about 1 hour or up to 1 week.

7. Remove cake from freezer. Hold both ends of the parchment paper and lift to transfer cake to cutting board. Wiggle a large offset spatula under the cake to separate it from the parchment paper, then gently pull to remove it. Allow cake to soften slightly at room temperature for 5 minutes.

8. Using a hot knife, slice cake into 8 pieces and serve. (For cleaner cuts, run knife under warm water and carefully dry knife with a clean kitchen towel before portioning each slice.) If not serving immediately, place slices on a rimmed baking sheet lined with parchment and keep frozen until ready to serve. When ready to serve, remove cake from freezer and transfer onto serving plates; allow cake to soften slightly for 10 minutes before serving.