Name: Strawberries and Cream Icebox Cake
Yield: Makes 10 servings
Ingredients: 2 cups half-and-half; 1/2 cup granulated sugar; Pinch of salt; 2 large eggs; 1 large egg yolk; 2 1/2 tablespoons cornstarch; 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces; 1 teaspoon pure vanilla extract; 62 sponge cake-type ladyfingers (two and a half 3-ounce packages); 2 cups heavy cream, chilled; 1/4 cup confectioners' sugar; 1 teaspoon pure vanilla extract; 2 pints strawberries, stemmed, and thinly sliced

Editor's note: The recipe and introductory text below are from Icebox Desserts by Lauren Chattman.

This cake has all of the components of a classic trifle, but because it is contained by a ring of ladyfingers it has a tailored, formal look. Be aware that the cake is very soft, and pieces will be a little messy-looking on serving plates. So give your guests a chance to admire your handiwork before you serve it up.

Recipe notes

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