Ingredients
12 ladyfingers
3 cups heavy cream
1/3 cup granulated sugar
1 tsp pure vanilla extract
20 oz fresh strawberries
1 tbsp granulated sugar (for puree)
1/2 package unflavored gelatin (optional for stability, 2 oz)
1/4 cup hot water (for gelatin activation)
Vanilla pudding mix (optional)
1 tbsp lemon juice (optional)
1 tsp strawberry extract (optional)
Chopped pistachios (optional, for topping)
2 tbsp cornstarch (optional for smoother puree)
Instructions
Crumb 10 ladyfingers and mix with 1/4 cup milk for the base layer
Whip heavy cream with 1/3 cup sugar and 1 tsp vanilla until stiff peaks form
Blend 10 oz strawberries with 1 tbsp sugar to create fresh puree
In a 9×13-inch dish, spread crushed ladyfinger layer, add 1/2 puree, then half the whipped cream
Repeat layers (strawberry + whipped cream), ending with a whipped cream topping
Optional: Dissolve gelatin in hot water, let cool slightly, then fold into whipped cream for stability
Chill for at least 4 hours before serving
Notes
Soak ladyfingers in milk only 4-5 seconds to avoid sogginess
Use room-temperature cream for easier whisking
Flash-cook strawberries with cornstarch in a pan for 30 seconds for thicker puree
For keto version, reduce sugar by 25%
Gluten-free option: Use vanilla-flavored gluten-free cake mix instead of ladyfingers
Enhance flavor with 1 tsp strawberry extract
Top with edible flowers or chocolate shavings for presentation
Best when chilled 4-6 hours, avoid overnight refrigeration to maintain texture
- Prep Time: 15
- Category: Strawberry Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 38g
- Sodium: 45mg
- Fat: 26g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg