2nd Place, Wisconsin State Fair
Cindy Chamberlain, Oak Creek
11 oz. cream cheese softened
¾ c. of sugar
2 tsps. vanilla extract
1 pint heavy whipping cream
2 – 12 oz. pkgs ladyfinger cookies
1 – 16 oz. pkg frozen strawberries
1 tbsp. cornstarch
Fresh strawberries and whip topping for decorating
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.
Whip cream cheese, sugar and vanilla together.
In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
Arrange ladyfingers around sides and bottom of 9”springform pan, standing ladyfingers lengthwise around sides of pan. Pour ½ of the filling into the pan, then place a layer of ladyfingers in a circle on top of filling leaving an opening in the middle of the circle. Place frozen strawberries in the opening of the circle. Pour remaining filling over lady fingers and strawberries.
Spread strawberry sauce over top of cake and place whole strawberries and whip topping on top. Refrigerate and remove from pan once thoroughly chilled.