Now is NOT the time to bake a cake.
, etc. You don't want to use a cookie that's too thick or full of mix-ins: they won't soften enough to be sliceable.
The first and last layers of the cake should be cookies—that will help strengthen the structure of your cake. So start by placing an even layer of cookies on the bottom of your vessel, making sure not to overlap them, and breaking them into pieces if needed to fit. Don't make your fruit layer too dense—you want there to be space for the whipped cream to nestle around the pieces of fruit and hold it together.6. THEN LAYER IN YOUR SAUCY FRUIT
Spoon some of your saucy fruit over the cookie layer, but not too densely; you want some space around the fruit for the whipped cream to fall and hold it all together. Make sure you drizzle some of the sauce from the macerated fruit over the cookies: it'll help soften them and also add a nice fruity flavor.
The magic of an icebox cake happens in the fridge: the whipped cream, fruit, and cookies all kind of blend together and the whole thing firms up into a sliceable creation. This takes time, and you cannot rush it. Do not try to serve your icebox cake sooner than 24 hours after making it. You can let it sit in the fridge for up to two days before serving. I know you love a make-ahead dessert.
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