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Strawberry Torte 67

Strawberry Torte

"Light and fluffy, easy and elegant. This recipe is from my Mom!"
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servings 514 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 207 mg
  • 69%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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

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Read all reviews 200
  1. 237 Ratings

Most helpful positive review

Very easy to make, yet elegant. A friend of mine had already made it and made a couple of suggestions. She first added 1/2 teaspoon almond extract to the cream cheese mixture. Then the order u...

Most helpful critical review

I made this according to the recipe, and was a little disappointed by the taste. It looked beautiful, but if I were to make it again, I would definitely put strawberry in both of the layers and...

Most helpful
Most positive
Least positive

Very easy to make, yet elegant. A friend of mine had already made it and made a couple of suggestions. She first added 1/2 teaspoon almond extract to the cream cheese mixture. Then the order u...

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 c...

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...

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 ...

Great Desert. Good for any occasion. I had a hard time getting the Lady finger cookies to stand up though. So what I ended up doing first was laying down the lady fingers on the bottom on the pa...

Excellent! I've already made this a couple of times with fabulous results. Everybody who tasted it raved. One of my husband's co-workers declared it his favorite dessert; another one told him...

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 ...

WOW! This was amazing! What a beautiful presentation! I made for a family get together and within 20 minutes it was GONE! I had a 10in springform pan so I used 16oz cream cheese, 8oz cool whip v...

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...

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