Close your eyes and imagine eating a slice of Pink Lemonade Icebox Cake. Lightly lemon cookies, soft between layers of luscious whipped cream, crispy edges, the taste of butter that lingers on your tongue. Make the recipe this morning, enjoy it this afternoon.
Hull strawberries and cut in half. Place strawberries in a food processor and puree. You will need about 3/4 cup strawberry puree. Set aside until ready to use.
In a mixing bowl, whisk heavy whipping cream on high speed until medium peaks form.
Add 3/4 cup strawberry puree and powdered sugar. Whip on high again until medium to stiff peaks form. You want the whipped cream to hold it's shape, but to still appear soft and fluffy.
Spread a small amount of whipped cream on the bottom of a cake stand or serving platter so that first layer of cookies will stick. Arrange 7 cookies in a circle -- one in the middle and six surrounding it. They should be gently touching. Spoon 1/2 cup whipped cream on top of cookie layer and spread evenly using a rubber spatula or the back of a spoon. Make another cookie layer with 7 more cookies and top again with 1/2 cup whipped cream. Continue to alternate cookies and whipped cream. You should have just enough for 8 cookie layers. Top with a final layer of whipped cream.
Refrigerate for 4 hours to let cookies soften. Decorate with small flowers and flower buds and thin slices of lemon.