Line a 9x5 inch loaf pan or baking dish with 3 pieces of parchment. There should be one on the long end of the loaf pan, and two on the short side of the pan. Leave about a 4 inch overhang on all 3 pieces of parchment. This will help pull the cake from the loaf pan easier.
Line about 18 wafer cookies on the bottom of your loaf pan, breaking them as needed to make them fit. Spread about 1/3 of the strawberry whipped cream over the wafer cookies. Even out whipped cream with a small offset spatula.
Add 18 more wafer cookies atop the strawberry whip cream, then spoon half the remaining macerated strawberries and syrup over the wafer cookies. Add 1/3 of the whipped cream and even out with a small offset spatula.
Add 18 more wafer cookies atop the whipped cream. Add the rest of the macerated strawberries with their syrup over the wafer cookies, then add the remaining strawberry whipped cream over the strawberries. Even out with a small offset spatula. Cover with a piece of parchment small enough to cover the surface of the loaf plan, then cover with plastic wrap. Place in the freezer for about 4-5 hours until completely set.
Once set, remove cake from the freezer and allow to sit in room temperature for about 5 minutes, then lift using the parchment paper overhang. If it is too hard to lift, wait another 3-4 minutes and try again. Place in a platter, garnish with strawberry slices and keep refrigerated until ready to serve.