Strawberry Icebox Shortcake

Strawberry Icebox Shortcake 1 1/3 cup heavy whipping cream 1/3 cup powdered sugar 1 teaspoon vanilla 3 teaspoons gelatin powder ¼ cup boiling water 8 oz. cream cheese-softened 1 (14 oz.) can sweetened condensed milk 1 Tablespoon lemon zest (or more if you prefer intense lemon flavor) 5 Tablespoons freshly squeezed lemon juice 12 oz. fresh strawberries- small diced (about 2 1/3 cups) ¾ cup strawberry jam 9 x 5-inch vanilla pound cake (you can use store bought or make one using this recipe) For topping: ½ cup strawberry topping Fresh strawberries Trim the edges from vanilla pound cake, then cut in bite size pieces, set aside. Line bottom and sides of 2.5 quart dish with plastic wrap, leaving an overhang the sides. I used 8.5 x 8.5 x 2-inch glass dish. Combine diced strawberries and strawberry jam, stir well and set aside. Stir gelatin in boiling water until dissolved completely and set aside to cool slightly. Beat heavy whipping cream, vanilla and powdered sugar until stiff peaks form, set aside. In large mixing bowl combine cream cheese, sweetened condensed milk and lemon zest. Mix to combine. Add whipped cream and mix to combine. Add dissolved gelatin and mix just to combine evenly. Slowly pour in lemon juice and mix just to combine. In the bottom of prepared dish spread about ¼ of the filling. Spoon ½ of the strawberry mixture over the filling. Top with single layer of pound cake bites. Then repeat: spread ½ of the filling mixture over the cake pieces, spread remaining strawberry mixture, top with pound cake pieces and finish with remaining ¼ of the filling. Place in the fridge for a few hours or overnight. Before serving, invert the cake onto serving plate, remove the plastic wrap and top the cake with strawberry topping (or strawberry jam) and garnish with fresh strawberries.