Has there ever been a better time for an icebox cake? It’s pretty much the only thing I want to eat when it’s scorching hot outside. The retro summertime dessert requires absolutely no cooking or baking, meaning both you and your kitchen stay cool as a cucumber.

Daring to improve upon the original back-of-the-box recipe, this must-make variation comes together by layering creme-filled chocolate cookies and sweet strawberry slices between billowing swoops of cookies-and-cream whipped cream. (Yes, you read that right). All it takes is five ingredients and a little assembly. What are you waiting for?

The ultimate make-ahead summer dessert

For the uninitiated, icebox cakes cleverly call upon cookies and whipped cream in place of cake and icing. The most classic iteration is essentially just whipped cream layered with chocolate wafer cookies, although it’s incredibly easy to change it up: Use graham crackers in place of wafers, or pudding in place of cream. Here, of course, we’re calling on Oreos, both for our base and to speckle the lightly sweetened cream. A bonus layer of strawberries provides an extra summery pop of freshness.

Regardless of your flavor profile, it’s the make-ahead magic that makes icebox cakes such a revelation; like so many of our very favorite recipes, it improves with advance preparation. As it sits in the fridge, the pillows of cream soften the crispy cookies into tender slices of cake. You can serve it within six hours of assembly, but the double-decker cookies soften to true cake-like consistency after a full day of refrigeration.

Strawberry Oreo Icebox Cake

Serves 8 to 10

2 pounds strawberries (about 6 cups)

64 Oreo cookies (from about 2 (14.3-ounce) packages), divided

3 1/2 cups cold heavy cream

1/2 cup powdered sugar

2 teaspoons vanilla extract

1/4 teaspoon kosher salt

1. Thinly slice 2 pounds strawberries (about 6 cups), halving large slices. Refrigerate 15 strawberry slices for garnishing. Finely chop 16 of the Oreo cookies (about 2 cups). Reserve 1/2 cup chopped Oreos for garnishing.

2. Place 3 1/2 cups cold heavy cream in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a large bowl and electric hand mixer.) Beat on medium speed until barely thickened, about 4 minutes.

3. Add 1/2 cup powdered sugar, 2 teaspoons vanilla extract and 1/4 teaspoon kosher salt, and continue whipping until soft peaks form,1 to 1 1/2 minutes more. Add 1 1/2 cups chopped Oreo cookies, and mix on low speed until combined and stiff peaks form.

4. Spread 2 cups of the Oreo cream evenly in the bottom of a 9-by-13-inch baking dish. Arrange 24 of the Oreo cookies on top of the cream in a single tight, even layer. Top with half of the sliced strawberries in a single layer. Gently spread 2 cups of the Oreo cream evenly over the strawberries. Top with the remaining 24 Oreo cookies and sliced strawberries. Spread the remaining Oreo cream on top, adding swirls with a spoon and leaving a thin border of the strawberry layer exposed.

5. Cover with plastic wrap and refrigerate until the Oreo cookies have softened completely, at least 6 hours or overnight. A knife should slide easily through the center of the cake. Sprinkle the cake with the reserved Oreo cookies and strawberries just before serving.

Recipe note: The cake can be refrigerated up to 48 hours.

(Patty Catalano is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)