Reviewed: Dec. 3, 2006

I made this for my company Christmas party this year, and it was finished off completely! I followed some other's advice and cooked down a bag of frozen strawberries with 3/4 cup of sugar and 2 tbs. cornstarch (making sure to mix the cornstarch with some of the strawberry juice first). Then I pureed the mixture in a blender and let it cool. I did cut down some of the ladyfingers because they were too tall when I was assembling the sides. After I put the cake together, I poured the cooled strawberry mixture on top of the entire cake. I chilled the cake for 24 hours, and then used the leftover cream mixture to pipe rosettes around the top border and in the very center of the cake, and used fresh strawberries to border the bottom of the cake (and one on the top for good measure). I will definately make this again, and next time, I'd like to put sliced fresh strawberries in the cream filling too. Thanks so much for such an elegant recipe!

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Sep. 10, 2006

Great Recipe! Easy to make and very delicious. It firms up nicely overnight. Thanks!

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ajhk

Cooking Level: Intermediate

Home Town: Davis, California, USA

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Reviewed: Aug. 31, 2006

Absolutely delicious!recommend this dessert for all occasions

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RUMPLE123

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Reviewed: Jul. 9, 2006

This was fantastic. Well worth the work. I used fresh strawberries and mashed them (for the topping). Also used another person's suggestion of adding some mashed strawberries into the whipped cream filling. I also layered the lady fingers. It really tastes like something you would buy at a bakery.

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Chrissy

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Reviewed: Jul. 1, 2006

This cake was incredible. I made it for some very picky eaters and every one of them LOVED it. They even said it was better than a similar cake from a famous New York bakery! I did simplify the recipe a little by using frozen whipped topping instead of fresh cream. I also used a 24 oz package of frozen sweetened strawberries and layered the strained strawberries and a little of the glaze over the lady finger in the center layer of the cake. I used the rest of the glaze on the top of the cake, as directed, and decorated with fresh, whole strawberries. I refrigerated over night and WOW! It not only looked like a store bought cake, but tasted like it came from a bakery.

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Mrs. Sweetie

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Reviewed: Jun. 24, 2006

Wonderful! It's easy, and light. The perfect summer dessert. I will be making this quite a bit this year. Thanks

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CPURCELL

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Reviewed: Feb. 28, 2006

I followed the recipe exactly, but still found some problems. The cream mixture didn't settle (even after waiting 24 hrs) and it fell apart as soon as I took it out of the pan. However, it was full of flavor and tasted delicious.

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Calabasa Ruiz

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Reviewed: Feb. 27, 2006

This was delicious! I will be making this one again!

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MACPHISTO1993

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Reviewed: Jan. 1, 2006

I made a few adjustments to the recipe due to the cost of ladyfingers. (I made two tortes.) I instead made boxed white cake in a bundt pan. When it was cooled I cut it into slices and layered a springform pan. I used a 9 in and an 8 in and both worked fine. I read that some cooks had difficulty with the strawberry sauce clumping, so before I added the cornstarch I mixed it with some of the juice from the strawberries. This also worked well and I had no lumps. Like other cooks, I cooked the strawberries and sauce together and layered it throughout the cake. Needless to say with all of these variations, the cake was fabulous. Great presentation too. Thanks for the recipe.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 18, 2005

The first time I made this I found the 11 oz cream cheese overpowering, so I've always used 8 oz after that. Even then I think I could use with a bit less cream cheese, but that's totally up to personal taste. Then, because of the other reviews, I layer instead of putting the ladyfingers on the sides -- this allows the ladyfingers to soak in moisture and better complement the texture of the cream. I just use a nice, transparent flat-bottomed rectangular glass bowl and it still looks good enough to serve at a party. And the most important tip -- since I use fresh strawberries, I mash them and instead of putting aside the strained strawberries, I fold them into the whipped cream/cream cheese mixture. This transforms it into a really strawberry dessert instead of just a strawberry-and-cream concoction. Although shaved chocolate looks good as a topping, I think it deflects the taste of strawberries, so I don't recommend it. This is a really good strawberry refrigerator cake.

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CHRISTMAS8

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Reviewed: Sep. 5, 2005

Easy, tastes light and fresh, and makes a beautiful presentation. The recipe doesn't specify that the frozen strawberries should be sweetened. I tasted the sauce and realized that I had to add sugar to the unsweetened ones I used.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 31, 2005

Yummy with an intriguing texture. Cake did fall in middle, think I overmixed which I've heard will cause this problem. Due to this.. I sliced the top of the cake to make it level. Then spread some of the extra pureed strawberries on it and frosted. Best mistake ever!! The extra thin layer of puree added a nice tarty kick to the cake. Did have a little trouble with frosting, really recommend doing frosting at least a day ahead or first. The extra time is totally worth it.. the frosting was totally delish and went superbly with the cake.. not to mention the finger swipes that I kept doing! ;-)

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AZURE_PHOENIX

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Reviewed: Jul. 3, 2005

I have made the recipe several times and I am making it for a 4th of July get together. It is always a hit. I use fresh strawberries and dont bother with making the strawberry sauce. It makes a beautiful presentation when I pile whole fresh strawberrys on top and a mound of fresh whipped cream.

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ORDINARYGAL

Cooking Level: Intermediate

Home Town: Santa Margarita, California, USA

Living In: Corvallis, Oregon, USA

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Reviewed: May 11, 2005

This was ok. I am a huge dessert fan and love to try new recipes. I found that the cream cheese/whipping cream mixture was lumpy and tasted like sour cream once mixed together. It was good but was too much like and angel food cake with whip cream and strawberries, which is easier to make. I think I will keep looking!

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sweetteeth

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Reviewed: Apr. 25, 2005

Made this cake over the weekend for a bbq - what a hit! Easy to make, beautiful in presentation and really delicious- this got rave reviews and several requests for seconds. I added sliced, fresh stawberries in the layers and used a previous cook's suggestion about cooking the frozen strawberries without draining and puree for the sauce - layered the sauce inside and on top.

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SAMMS

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Reviewed: Apr. 13, 2005

Heavenly! I agree with the other reviewers with this being like a cross between strawberry shortcake & cheesecake. The grocery store didn't carry ladyfingers though, so I used angel food cake which worked great! I made it in a square 8" pan & layered angel food cake with the mix. The strawberry juice & cornstarch mixture clumped up in the saucepan though so I didn't use it. It was fabulous without it! YUM!!

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STEFANY21

Home Town: Louisville, Kentucky, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 23, 2005

This is, without a doubt, one of my favorite dessert dishes! Absolutely wonderful! Its tastes like a strawberry shortcake crossed with a strawberry cheesecakes. Its absolutley phenomenal! I did modify mine slightly. To make it a little bit easier, instead of the spring form pan, I used just a standard 8 inch square pan. I layered the lady fingers on the bottom, pourd half the filling, layered lady fingers again, poured rest of the filling then topped it with the strawberry sauce and strawberries. When I tried it this way, without the lady fingers around the sides, the lady fingers weren't overpowering. Will make many, many, many times down the road! I highly recommend this dish!!!!

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RAZORCLA

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Reviewed: Feb. 19, 2005

This recipe is fabulous. I changed it slightly. I put the frozen strawberries in a pan with the cornstarch. Cooked down the strawberries and then took the cooked mixture and pureed it with 1/2 cup of sugar and once cooled poured it over the top of the torte. I think it complemented the torte more than just a little strawberry sauce. It looked great,everyone at my work raved about it, and none was left. Will make again!

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MINGMING

Cooking Level: Expert

Home Town: Lakewood, California, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 19, 2005

I am a big food critic.....but both recipes I have tried on this site have been 5 star!!!! I am sticking around here :) This recipe is has abit more "oomph" than strawberry shortcake but not nearly as rich and dense as a cheesecake. Exactly what a dessert should be...something sweet but not going to have you walkng away from the table ready to explode.

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MOMOFSCLG

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Reviewed: Feb. 16, 2005

Very yummy recipe! Couple of comments to improve the recipe...I followed a lot of the suggestions from the reviews. I used thawed frozen sliced strawberries in sugar, trimmed the ladyfingers by 3/4" so they could stand on the flat edge, used the frozen strawberries in a layer on top of the ladyfingers, and topped it w/fresh halved strawberries. Using a 9-in. springform, I ended up w/half cup too much filling. I suggest making this dessert at least the night before so that the ladyfingers have time to soften so cutting it would be easier.

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JENTAMLIN

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