Let’s assemble this beautiful Strawberry Ladyfinger Icebox Cake! Remember that chilling time is essential for the magic to happen.

Prep Berries and Pan: In a large bowl, gently combine the 6 cups of sliced fresh strawberries and 4 teaspoons of balsamic vinegar. Stir carefully, cover, and let stand for about 30 minutes to allow the flavors to meld and juices to release. Line the bottom only of a 9-inch springform pan with parchment paper.

Line the Pan with Ladyfingers: Take about 22 crisp ladyfingers. Trim about 1/2 inch off one flat end of each so they stand neatly. Arrange these trimmed ladyfingers vertically around the inside edge of the springform pan, cut-side down and rounded sides facing outward against the pan wall. Pack them snugly. Line the bottom of the pan with about 8 more ladyfingers, trimming them as needed to create a solid layer covering the parchment-lined base. Set the prepared pan aside.

Make the Mascarpone Cream Filling: In a large bowl (preferably using a stand mixer or powerful handheld mixer), beat the slightly softened mascarpone cheese on low speed just until fluffy and smooth – don’t overbeat it initially. Add the 2 cups cold heavy whipping cream, 1/2 cup sugar, and 2 teaspoons vanilla extract. Beat on medium speed until the mixture forms stiff, stable peaks. Be careful not to overwhip into butteriness, but it needs to be stiff enough to hold its shape well.

Assemble the Layers: Spread about 1 1/2 cups of the mascarpone cream mixture evenly over the ladyfingers lining the bottom of the pan. Using a slotted spoon, lift out about half of the macerated strawberries (leaving excess juice behind) and spread them evenly over the cream layer.

Carefully spread another 1 1/2 cups of the mascarpone cream mixture over the strawberry layer. (Note: Recipe implies repeating layers, likely meaning cream then berries again, but is slightly unclear. This interpretation uses half berries, then remaining berries after next cream layer.) Top with the remaining drained strawberries, spreading them evenly.

Arrange the remaining ladyfingers (about 8, trimmed if needed) over the strawberry layer, creating a middle layer of cookies.

Spread the remaining mascarpone cream mixture evenly over the top layer of ladyfingers, smoothing the surface.

Chill Thoroughly: Carefully cover the springform pan with plastic wrap (try not to let it touch the top cream layer). Refrigerate the assembled cake for at least 8 hours, or preferably overnight. This extended chilling time is crucial for the ladyfingers to soften and absorb moisture, and for the flavors to meld and the structure to set firmly.

Serve: Once thoroughly chilled, carefully remove the sides of the springform pan. You can leave the cake on the pan base or carefully slide it onto a serving platter. Arrange the 12 fresh whole strawberries (or more, sliced if you prefer) decoratively over the top of the cake. Slice into wedges using a sharp, thin knife (dipping in hot water helps) and serve chilled