Light and fluffy, easy and elegant. This recipe is from my Mom!
| Yield: | 1 - 8 or 9 inch springform pan |
| Ingredients | |
| 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 | |
- 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.
- Whip cream cheese, sugar, and vanilla together.
- In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
- 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.
- Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.
| Nutrition Information Servings Per Recipe: 12 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 514 cal | Total Fat: | 28.9 g | Cholesterol: | 287 mg | |||
| Sodium: | 175 mg | Carbohydrates: | 56.3 g | Fiber: | 1.3 g | |||
| Protein: | 8.9 g | |||||||
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