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Use either sweet summer strawberries or frozen to make the Roasted Strawberry and Chocolate Cookie Icebox Cake. Courtesy Quentin Bacon Facebook Twitter LinkedIn

Sweet summer strawberries are always a delicious treat, but when you roast the berries beforehand, the complex sugars and flavors are enhanced. You can also use frozen strawberries; just

don’t thaw them.

Makes one 9-inch round cake

Serves 8 to 10

3 cups heavy cream

2 teaspoons pure vanilla extract

½ cup full-fat cream cheese, preferably Philadelphia brand, at room temperature

½ cup powdered sugar, sifted

2¼ cups Oven-Roasted Strawberries (recipe follows)

3 (10.1 oz) packages Oreo Thins or 2 (13.1 oz) packages regular Oreos

2 tablespoons powdered sugar

Line a 9-inch springform pan with two pieces of overlapping plastic wrap.

In a stand mixer fitted with the whisk, starting on speed 1 or low, whip the heavy cream until it begins to thicken. Add the vanilla. Slowly turn the mixer speed to speed 2 or medium and

continue mixing until medium peaks form, 4 to 6 minutes. Remove from the bowl and set aside.

Using the same mixer bowl (you don’t need to clean it), change to the paddle. Add the cream cheese and mix until smooth and creamy. Slowly add the powdered sugar and mix again. Scrape down

the bottom and sides of the bowl. Mix for 10 seconds until creamy.

Remove the bowl from the mixer and fold in the whipped cream and oven-roasted strawberries until thoroughly combined and smooth. Completely scrape down the bottom and sides of bowl and fold

again.