This strawberry torte is light, easy, and elegant. This recipe is from my mom.
Ingredients
- ounces cream cheese: 11 piece (softened)
- white sugar: 0.75 cup
- vanilla extract: 2 tsp
- pint heavy whipping cream: 1 piece
- ladyfinger cookies: 2 packages (12 ounce packages)
- frozen strawberries: 1 pack (16 ounce pack)
- cornstarch: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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Whip cream cheese, sugar, and vanilla together in a large bowl.
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In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
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Arrange ladyfingers around the sides and bottom of an 8-inch springform pan, standing ladyfingers lengthwise around the sides of the pan. Pour 1/2 of the filling into the pan, then arrange a layer of ladyfingers on top of the filling. Pour remaining filling over ladyfingers.
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Spread strawberry sauce over top of cake and arrange whole strawberries on top. Refrigerate overnight until thoroughly chilled.
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Remove from pan to serve.
