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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lisalu1913

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Pinellas Park, Florida, USA

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Reviewed: Apr. 26, 2009

This got rave reviews from everyone I served it to! People couldn't believe I made it myself and someone even told me that I should open a bakery! I made the ladyfingers from scratch (though I probably won't do that again), left the strawberries in the sauce, and added a layer of fresh strawberries both within the torte and on top. Based on other reviews, I also added a layer of ladyfingers in the middle of the torte.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Apr. 16, 2009

This is a wonderful recipe and a great do ahead dessert. Originally I gave this 4 stars because I had to deviate and use Angel Food cake. I made this again- as a substitute for traditional birthday cake- using Lady Fingers from a recipe on this site. Now... an Amazing 5 Star! Looked beautiful! My whole family loved it (none left) and said it looked like a picture from "Betty Crocker". Free up your dinner preparation time by making this dessert the day before - you will love the enhanced flavor!

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bagua-one

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

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Reviewed: Apr. 13, 2009

I made this for my family's Easter gathering. It was a hit! Everyone loved that it had the flavor of cheesecake but was much lighter.

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NittanyLionLauren

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Apr. 12, 2009

Fantastic. I cut this recipe in 1/2 and it was perfect for a family of 4. I made it two days ahead of time for Easter and thought the bottom would be too soggy, but that ended up being the best part! The thickened sauce made for a great filling. I also used another users suggestion of adding almond extract and saving some of the sauce to create a pretty swirl pattern on top! Very professional looking!

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Stacie P.

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Reviewed: Apr. 12, 2009

Excellent flavor, super easy, and beautiful...cannot beat that!! I didn't have any problems with the lady fingers standing up. The cookies I bought were stuck together (about 5 cookies side by side)so I kept about 2 to 3 cookies stuck together and they stood up well along the side.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Apr. 12, 2009

Very tasty. I took the advice of some of the other reviewers and cooked down a pack. of frozen straberries with cornstartch and sugar. The only issue is it was sort of cloudy, I can see why just the juice would be a prettier red. I covered the entire top with whole strawberries and glazed with melted marmalade for a shiny finish and piped whipped cream around. Super good. It would also be good in a triffle dish, just layered. Oh, also added fresh sliced strawberries in the layers.

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Bex

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Apr. 11, 2009

So good!! I made this for my mom and took it to Pappasitos for her birthday dinner. My mom, dad and I each got a slice and the restaurant workers took the rest!! I put fresh strawberries on top and drizzled melted white chocolate over them.

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Delisa

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Reviewed: Apr. 7, 2009

Very good, but I thought it needed a greater proportion of lady fingers to cream filling to be balanced. I lined my pan with ladyfingers and put a middle layer of strawberries and ladyfingers as other posters suggested, but it still felt like too much "creamy" in every bite. Next time I make this I will make this a four layer dessert, with ladyfingers on the bottom and another three layers of cream and ladyfingers. Be sure to serve very cold; this dessert "melts" quickly. Good flavor and presentation.

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Kristin M.

Cooking Level: Expert

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Reviewed: Apr. 4, 2009

INCREDIBLE!!!!!! Easy, beautiful and tasted fantastic!!!! My family inhaled this. THANK YOU!!! It has become an immediate family fav!

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Susan

Cooking Level: Expert

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Reviewed: Apr. 4, 2009

I honestly can say this is the best strawberry torte/dessert I have ever had/made, It's soooooo good that my mom wants me to make it again next week for her birthday party. I can't give this 5* because of the many changes I've made, but the recipe as is, is a great start. All that reviews inspired me, thank you! Made my own "Ladyfingers" from scratch(recipe on this site), actually spread the batter over a sheet cake pan, baked and then cut in half to make the layers. Used 1 pound of fresh strawberries: saved 4-5 sliced strawberries for decoration, and mashed/strained another 4 which I mixed with the cream cheese and whipping cream. Placed the remaining strawberries in a saucepan, added around 2TB sugar, 1/2 glass of water and simmer until the strawberries were soft. Reserved part of the liquids to soak the cake later. Added 1TB of cornstarch to the strawberries mix, stirred and removed from heat (let cool and blended the mixture). Then just layered, covering the top with the strawberries mixture. Delicious!! that's saying a lot considering I've always *hated* all those desserts that involved strawberries and whipping cream. I can't thank you enough!

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Mar. 31, 2009

holy smokes this was good!!! (not to mention incredibly easy.) the submitter must use a different kind of lady fingers because the ones they sell at my local safeway came in 3oz packages and i ended up only using 2 1/2 packs. also, i took other reviewers advice and cooked down whole unsweetened strawberries with sugar and cornstarch and also added real strawberries into the cake layers. awesome recipe!

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cookiemonstar

Living In: Seattle, Washington, USA

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Reviewed: Mar. 31, 2009

This was delicious and very easy! Our friends recommended we make it again and asked for the recipe. The only problem I had was getting the lady's fingers to stand up around the side of the pan; they kept falling over like dominoes. When I lined the bottom first, it did help a bit. I think if I had purchased the shorter cookies, it would have been easier. I'll try that next time. Thanks for the recipe!

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DONNA67

Cooking Level: Intermediate

Home Town: Blackwood, New Jersey, USA

Living In: Burlington, New Jersey, USA

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Reviewed: Mar. 28, 2009

I loved this recipe!I followed the recipe exactly and it was delicious thanks for sharing.

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Fable37

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

This is super simple and very tasty. Took it to a work "pig-out" and everyone loved it. I did add a 1/2 tpc of almond extract. Also couln't find 12 oz packages of lady fingers so had to substitute 3 oz ones and used 3 pkgs. worked out perfectly. Also used fresh berries for the top and used the frozen as the sauce. Layered some sauce in the middle and on top then covered w/fresh berries. Well worth the little time it takes to make.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Mar. 23, 2009

This dessert is easy, looks amazing and tastes great. I gave it 4 stars instead of 5 because I cannot stand using frozen strawberries for garnish!!! PLEASE, do yourself a favor and garnish this with fresh strawberries. So you don't waste the frozen strawberries, cook them with the glaze and increase the cornstarch to 1 1/2 Tbs. Another reviewer mashed the strawberries before cooking, but that is not necessary. The strawberries will break apart during cooking. The result is a glaze with strawberry pieces throughout giving it texture (if you are looking for a smooth glaze, this is not for you). If you use unsweetened frozen strawberries, I suggest you add sugar to the glaze during cooking. With these modifications, this is definately a 5 star dessert!!

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kimz11

Cooking Level: Expert

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Reviewed: Mar. 22, 2009

This was so good! I only refrigerated for 2 hours because I didn't read all the other reviews that typically chilled overnight - but it was still great! I will definitely make again - it looks so professional too.

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Melissa O

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Reviewed: Mar. 19, 2009

I LOVE THIS RECIPE! I did make some changes as per previous reviews. I cooked down the frozen strawberries with the cornstarch for a few minutes until heated, then stirred in 1/4 cup of the total sugar measurement. I let that cool to room temp then pureed and strained the juice out, reserving the pulp. In the cream cheese mixture I added 1/2 tsp almond extract. I layered as follows: Lady Fingers (my packages were 3 oz each, I used 2 1/2 packages), cream cheese mixture, strawberry pulp, ladyfingers, cream cheese mix, strawberry sauce. Topped with leftover cream cheese mix piped onto the top. I did have strawberry sauce and cream cheese mixture leftover.

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: Mar. 9, 2009

I have used this very recipe for years now, and it NEVER fails to wow whatever crowd you serve it to! It looks and tastes like something you would find at a fine restaurant, but is one of the easiest desserts I have ever made. The only variation I have ever employed is using gingersnap-like gourmet cookies instead of ladyfingers. In my opinion, it is better that way, and that's how I'll always make it. Definitely don't pass this one up though...it's a keeper!

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