Prep 45 mins
Cook 0 mins
This recipe is from my Mom. I remember her making it when I was young. It is light and elegant looking!
- 226.79 g package cream cheese, softened
- 85.04 g package cream cheese, softened
- 177.44 ml sugar
- 9.85 ml vanilla
- 473.19 ml all-purpose whipping cream
- 2 (396.89 g) package ladyfingers
- 453.59 g frozen strawberries
- 14.79 ml cornstarch
- Whip cream cheese, sugar, and vanilla together.
- In seperate bowl, whip all-purpose cream until stiff peaks form.
- Fold whipped cream into cream cheese mixture.
- Arrange Lady Fingers around sides and bottom of springform pan, standing Lady Fingers lengthwise around sides of pan.
- Pour 1/2 of filling into pan, then a layer of Lady Fingers.
- Top with remaining filling.
- Strain berries and set aside, reserving juice.
- In saucepan, bring cornstarch and juice to a gentl boil; spread sauce on top of cake.
- Spread strawberries on top.
- Refrigerate and serve when throughly chilled, removing springform pan.
Turned out perfect just as is. Everyone loved it and it was gone in minutes when I took it to a church social.
So yummy! So EASY! I made this for Mother's Day. My loving mother-in-law thought it looked and tasted like it came from a bakery (high praise). This elegant and impressive looking torte is a breeze to make. I simplified it further and knocked off some calories by substituting a 12 ounce container of Lite Cool Whip for the whipping cream and lite cream cheese. I used the juice from the frozen berries as directed, but used fresh berries for appearance. The mushy thawed berries? They went into the Arnold Palmers (half lemonade and half iced tea). Thank you!
I love super easy, super fast and totally scrumptious! The ladyfingers make this even easier then a traditional torte... and no one will complain! Trust Me! I used fresh strawberries instead of frozen. There is a layer of ladyfingers in the center so remember to save some after step 4. Thanks Chef! PAC 2007