Light and fluffy, easy and elegant. This recipe is from my Mom!
- 11 ounces cream cheese, softened
- 3/4 cup white sugar
- 2 teaspoons vanilla extract
- 1 pint heavy whipping cream
- 2 (12 ounce) packages ladyfinger cookies
- 1 (16 ounce) package frozen strawberries
- 1 tablespoon cornstarch
1 Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
2 Whip cream cheese, sugar, and vanilla together.
3 In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
4 Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
5 Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.