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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 12 |
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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:
11 ounces cream cheese, softened (1 8 ounce and 1 3 ounce package) |
3/4 cup white sugar |
2 teaspoons vanilla extract |
1 pint heavy whipping cream |
2 (12 ounce) packages french-style ladyfinger cookies |
1 (16 ounce) package frozen strawberries |
1 tablespoon cornstarch |
Directions:
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.
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