Reviewed: Nov. 24, 2009

I really enjoyed this a lot and as many have, I have modified it after my first try. I have made this several times since as everyone requests it! My changes: I get 2 lbs of fresh strawberries and pull out the prettiest ones to put all across the top. The rest I slice and add with the frozen berries and juice to make into the sauce, doubling the cornstarch. This gives me considerably more sauce to spread in the layers and that gives it all that much more strawberry flavor! It is so beautiful and to make it even easier to make I layer the entire thing into a trifle dish. Love it, thanks so much.

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Akasma

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Reviewed: Nov. 14, 2009

This is really good. I usually use the soft ladyfingers if I can find them instead of the hard ones. I also usually just use a can of strawberry pie filling for the topping instead of using the frozen kind. Also great with blueberry or peach pie filling

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chicklet

Cooking Level: Expert

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Reviewed: Nov. 13, 2009

Pretty and very tasty. I could have left in the fridge for 48hrs. rather than 24 hrs., the cookies were crunchy and hard to cut. Didn't last long!

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kathy

Home Town: Elk Mound, Wisconsin, USA

Living In: Shell Lake, Wisconsin, USA

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Reviewed: Oct. 25, 2009

Simple, quick and delicious! Great to make with kids.

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Karyn1701

Cooking Level: Expert

Living In: Tyler, Texas, USA

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Reviewed: Oct. 7, 2009

This recipe was so delicious! I made this cake for my brothers birthday in the summer and everyone LOVED it! Instead of using ladyfingers i used vienna fingers because i couldn't find ladyfingers anywhere near me. My strawberry sauce came out not as good as i wanted but it was my first time trying, so it was good. I used the strained strawberries and put it between the layers as filling, my brother loved that idea. On top i arranged new strawberries(halves). Overall, everyone enjoyed this cake. I will make this again, definitely!

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iHUNGER

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Reviewed: Aug. 12, 2009

I tried to make this as a dessert for a BBQ and it turned out bad. I mean it tasted good, but the presentation was horrible. it slid all over the place and started ozzing the minute I took off the springform pan. Alas, practice will make perfect but I will definitely be doing it another way next time.

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Loves2Bake

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Aug. 11, 2009

What a disappointment!! After reading all the 5-star reviews, I was quite eager to try this recipe. It definitely did not live up to the ratings. There is not enough moisture in the cream cheese mixture to soften the cookie layer in the middle, so it can't be sliced. The filling is bland and is only sufficient to reach about 2/3 of the way up the surrounding biscuits (even with an 8" pan), so it looks like a souffle that flopped. The lack of flavour is certainly not offset by the mushy berries on the top. The glaze can't possibly become shiny without the addition of sugar and becomes a sticky waxy-looking mess that covers the top. I went on faith by the instructions, suspecting that it wouldn't result in the delicious-looking dessert in the pictures (and how could it without any fresh strawberries required in the recipe??) I made this to bring to a friend's house but was too embarassed to take it along. Next time I'll be more careful to read between the lines in the reviews - when so many of them say "I changed the recipe by...", this should be interpreted as "This recipe cannot be used successfully as it is written." The five-star ratings are, in truth, evaluations of other recipes altogether.

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TF

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Reviewed: Aug. 2, 2009

This was so elegant and easy to follow. I put my strawberries in the center with fresh mint leaves as accent. I made mine a day in advance. It tasted wonderful!

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THERESA7925

Cooking Level: Intermediate

Home Town: Glen Gardner, New Jersey, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 23, 2009

Definetly a 5*! Made it exactally how it said. I put just a little whip (from a can) around my strawberries on top..dont do it because it melts & screws up the prettiness. I impressed everyone at a family gathering with this. It tastes sooo good also. thank you for this recipe.

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RosannaL

Cooking Level: Intermediate

Home Town: Arlington, Washington, USA

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Reviewed: Jul. 17, 2009

I'm only giving it 4 stars because I modified the recipe. Modifications: -I used 2 packages of cream cheese, with the sugar, vanilla extract and 1 container (1 L) of cool whip (thawed). -I did not make the strawberry sauce. Instead, I used my homemade strawberry freezer jam and fresh sliced strawberries. It turned out delicous!!! Can someone please explain how the ladyfingers stand around the pan? I always have a hard time making them hold before pouring in the mixture!!

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Tanya S.

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 12, 2009

So good. The reviews don't lie.

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Rumshack74

Cooking Level: Intermediate

Home Town: Cornwall, Ontario, Canada

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Reviewed: Jun. 25, 2009

I have never posted on here just had to with this dessert I made it for Fathers Day and it lasted 5 seconds my daughter LOVED it. Thank you for such a great dessert. I followed the filling exactly and made a brownie shell for it and crumbled brownie pieces with fresh strawberries in the center. YUMMY.

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ANNEMILY

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Reviewed: Jun. 4, 2009

This is a great quick and easy recipe that looks and tastes like it came from a gormet shop. It's not overly sweet and it's light and airy which is perfect for summer or after dinner. I will definitely be making this one again and again!!

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vatech90

Cooking Level: Expert

Home Town: Fishersville, Virginia, USA

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Reviewed: May 29, 2009

Amazingly good! I made two tortes: one with Italian ladyfingers, which extended well over the rim of the pan - good and pretty but the best results were with the small ladyfinger I found in a 3oz package. As someone else mentioned, these are very easy to layer because they are soft, and come attached in 5 cookies which can easily mold around the pan (I used 3 of these packages). I use 1 lb of fresh strawberries, leaving 5 for decoration, and cooking the rest with 4T of sugar until soft.I took 4T of the liquid and mix with 2T of Grand Marnier, and added the juice to the middle layer of ladyfingers.I took the strawberry sauce from the heat and added 1T of cornstarch dissolved in 2T of water (very important) and let cool and thickened. I continued with the torte by adding a thin layer of straberry sauce to the middle layer of ladyfingers annd continue with the cream cheese mixture, then topped with the rest of the strawberry sauce. I slices the fresh strawberries and place them on top of the sauc with the points (top of the slices) facing the middle, and it looked very professional and pretty. Absolutely wonderful, and I got many requests for the recipe - all gone in 60 seconds!! The one with the Italian ladyfingers was not as good on the outside and I had to do what another reviewer suggested- place some cream to the bottom in order to stand the cookies since these ones refused to stay put! My daughter ate it all in one day anyway, and since she had not tried the other one, sh

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Patty Q.

Cooking Level: Expert

Home Town: Santiago, Santiago Metropolitan Region, Chile

Living In: Los Altos, California, USA

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Reviewed: May 23, 2009

Delicious! I used Alessi Ladyfingers Biscotti for a different texture. Instead of laying ladyfingers in the middle, I chopped up lemon cupcakes I had and used that instead. What a fantastic strawberry dessert!

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shakinmaibooty

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Wylie, Texas, USA

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Reviewed: May 22, 2009

AMAZING!! The one thing I did was to cut the ladyfingers in half to make the outside of the tort - i loved the way the ladyfingers tasted after they had soaked in the cream mixture, and I thought the crunchy parts that were too tall to get soaked didn't go well with this soft torte (and also tend to make it look like a fortress...). I've also used light cream instead of heavy, and the presentation isn't as good (because it doesn't get quite as stiff) but I actually thought it tasted lighter and better.

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betty

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Reviewed: May 10, 2009

I made this for mother's day (for my in-law and my mom) and it was a huge hit. It was light enough to eat after a heavy meal, too. One thing I did different, the strawberries I bought were not in juice, so I chopped them in my mini-chopper, put them in a pot with a little bit of water and a sprinkle of sugar, and brought to a boil. I pureed the mix in a blender and stuck it in the fridge to cool. When i put the filling on top of the ladyfingers I also added a thin layer of this mixture, then more ladyfingers (they soaked up the juice and were exquisite). I sliced strawberries and filled the gap (my ladyfingers were too tall) on the top of the torte. Thanks for an awesome recipe! I will submit a photo. It really was a big hit, and I would make it again. It reminds me of strawberry shortcake!

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Jessica

Cooking Level: Expert

Home Town: Catasauqua, Pennsylvania, USA

Living In: Breinigsville, Pennsylvania, USA

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Reviewed: May 2, 2009

i made this about seven hours before it was served. everybody loved it. i think that it could have a little bit less cream cheese. I followed a review and cooked the strawberries and cornstarch then pureed it with sugar for the sauce and used fresh strawberries to decorate. the sauce was very liquidy and therefor covered the sides of the cake when we cut it, but it tasted great. next time i will add some gelatin to the sauce.

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IsabellaBakes

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Reviewed: May 2, 2009

Thank you, cookiemonstar. I saw your beautiful photo of how you decorated your torte, and I made mine the same and won first place in the the strawberry festival. The cake sold at auction for $150.00. This is a wonderful recipe, Star. Thanks for sharing it with us. It makes an absolutely striking presentation.

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SUSANMUR

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Reviewed: May 1, 2009

This dessert was so light and delicious. It did not last long in my house. Every time my husband would take a slice he would tell me that he could eat the whole thing himself every day for the rest of his life! Although for a STRAWBERRY torte, I felt as if there wasn't enough strawberry, so i added a layer of strawberry preserves on top of the bottom cream layer! Definitely made a difference!

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