Strawberry Icebox Cake Makes: 12 servings Prep: 20 minutes Refrigerate: 4 to 6 hours 3/4 cup sugar 8 ounces mascarpone cheese, softened 1 tablespoon raspberry liqueur 1 cup heavy cream 42 shortbread cookies 1-1/2 containers strawberries, hulled, sliced (6 cups) 2 tablespoons cocoa powder 1 tablespoon confectioners' sugar Additional sliced strawberries for garnish 1. Beat sugar, mascarpone, raspberry liqueur and vanilla until smooth. Beat cream until stiff peaks form. Fold into mascarpone mixture. 2. Line the bottom of an 8 x 8 inch glass baking dish with half of the cookies, cutting some cookies in half to fit if nexessary. Arrange half of the strawberries over the cookies. Spread half of the mascarpone over the strawberries. Dust with half of the cocoa powder. Repeat layering. 3.Cover and refrigerate for 4 to 6 hours. 4.To serve, dust with confectioners' sugar. Garnish with a ring of sliced berries around the edge of the dish.	Apple-Berry Breakfast Crisp Banana & Blueberry Bread Berry Butter Blue Witch's Brew Blueberry Muffin Blueberry Vinegar Cheesecake Cupcakes Creamy Strawberry Pie Laura's Strawberry Pizza Pie Lemon Strawberry Sorbet No-Cook Strawberry Freezer Jam Old-Fashion Shortcake Raspberry Fantasy Red, White, and Blueberry Bonanza Strawberry-Banana Drink Strawberry Daiquiri Granita Strawberry Icebox Cake Three Berry Crisp Wild Blueberry Buckle