Total Time
Prep 5 mins
Cook 2 mins

Light and fluffy, easy and elegant. This one can be served any time of year, as it calls for frozen strawberries. The 2 minute cook time is for the boiling of the strawberry juice and cornstarch. That's it!

Ingredients Nutrition


  1. Strain strawberries and set aside, reserving juices.
  2. In a saucepan bring cornstarch and strawberry juice to a gentle boil.
  3. Remove from heat and let cool.
  4. Whip cream cheese, sugar and vanilla together.
  5. In a separate bowl, beat whipping cream until stiff peaks form.
  6. Fold whipped cream into cream cheese mixture.
  7. Arrange ladyfingers around sides and bottom an 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan.
  8. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling.
  9. Pour remaining filling over ladyfingers.
  10. Spread strawberry sauce over top of cake, and place the whole strawberries on top.
  11. Refrigerate and remove from pan once thoroughly chilled.
Most Helpful

I made this for a family get together. It was very easy to prepare and looked very elegant. Everybody loved it. I was about to put away the last piece so I could enjoy another slice later. But lo and behold, I turned my back on it for a second, and it was gone! I'll have to make it again.

CeeCee526 April 10, 2003

This is a beautiful dessert! And it tastes wonderful. It's like a massive strawberry cheesecake, only there's more whipped cream in it so it's not as dense. I did a few things differently. First, I could not find any ladyfingers and I really didn't want to make them, so I used Hostess's Coconut cookies. They're about three inches high (which is the height of a ladyfinger). In the bottom of the springpan I layered them as best I could then crumbled some up and mixed it with butter and pressed it into the open spaces and let that firm up in the fridge. I used 16 ounces of cool whip to save some time instead of whipping up cream. I also added some sugar to the strawberries because they weren't sweet. About 3 or so Tbsps and let them marinate with the strawberries and juice before adding the cornstarch and thickening it. As an added touch I used some of the remaining crumbs with butter and sprinkled it over the top. A wonderful recipe! Thanks!

Narshmellow February 28, 2003