Why You’ll Love This Recipe

This Strawberry Torte combines freshness and elegance in every bite. It’s light, creamy, and subtly sweet, with layers of luscious cream cheese and whipped cream filling, complemented by the delicate crunch of ladyfinger cookies. The homemade strawberry sauce adds a burst of fruity flavor that perfectly ties everything together. It’s the ideal dessert for summer gatherings, birthdays, or any occasion that calls for something special but easy to make. Plus, it’s make-ahead, which means you can prepare it the day before and just let it chill until you’re ready to serve!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

11 ounces cream cheese, softened
¾ cup white sugar
2 teaspoons vanilla extract
1 pint heavy whipping cream
2 (12 ounce) packages ladyfinger cookies
1 (16 ounce) package frozen strawberries
1 tablespoon cornstarch

Directions

Prepare the strawberries: Strain the frozen strawberries and set aside, reserving the juices.
Make the strawberry sauce: In a saucepan, bring the cornstarch and reserved strawberry juice to a gentle boil. Once it starts to thicken, remove from heat and let it cool completely.
Prepare the cream filling: In a large bowl, whip together the cream cheese, sugar, and vanilla extract until smooth and creamy.
Whip the heavy cream: In a separate bowl, beat the whipping cream until stiff peaks form.
Combine the mixtures: Gently fold the whipped cream into the cream cheese mixture, combining until smooth and fluffy.
Assemble the torte: Arrange the ladyfinger cookies around the sides and bottom of an 8-inch springform pan, standing the cookies lengthwise along the edges of the pan.
Layer the filling: Pour half of the cream filling into the pan, followed by a layer of ladyfingers on top. Pour the remaining filling over the ladyfingers.
Add the strawberry topping: Spread the cooled strawberry sauce over the top of the torte, then arrange whole strawberries on top as a garnish.
Chill: Refrigerate the torte overnight or for at least 8 hours to allow it to set and chill thoroughly.
Serve: Once chilled, remove the torte from the pan and serve. Enjoy!

Servings and Timing

Servings: 12
Prep Time: 25 minutes
Cook Time: 10 minutes
Additional Time: 8 hours (chill time)
Total Time: 8 hours 35 minutes

Variations

Different fruits: You can swap out the strawberries for raspberries, blueberries, or a mixed berry combination for a different twist.
Chocolate drizzle: For a decadent touch, drizzle some melted chocolate over the top of the strawberry sauce.
Liqueur: Add a splash of liqueur like Grand Marnier or Chambord to the cream filling for an adult twist on this dessert.
Nuts or coconut: Garnish the top with chopped nuts or shredded coconut for extra texture and flavor.

Storage/Reheating

Storage: This strawberry torte must be refrigerated and can be kept in the fridge for up to 3 days. Make sure to cover it well to avoid any odors from other foods in the fridge.
Reheating: There’s no need to reheat this dessert, as it’s best enjoyed chilled.

FAQs

Can I use fresh strawberries instead of frozen?

Yes, fresh strawberries can be used in place of frozen strawberries. Just make sure to prepare them the same way by straining and reserving the juice.

Can I make this torte a day in advance?

Yes, this torte is actually best when prepared ahead of time and refrigerated overnight. This allows the flavors to meld and the torte to set perfectly.

Can I substitute the heavy cream with something lighter?

For a lighter version, you could use a whipped topping or even a non-dairy whipped cream alternative. However, this may slightly affect the texture and richness of the filling.

How do I make sure the ladyfingers don’t get soggy?

Be sure to layer the ladyfingers quickly and carefully, and allow the torte to set in the fridge for the proper amount of time. The ladyfingers will soak in some of the moisture, but they should remain slightly firm and provide the right texture.

Can I use a different type of pan if I don’t have a springform pan?

Yes, if you don’t have a springform pan, you can use a regular 8-inch cake pan or pie dish. Just ensure it is deep enough to hold the layers of filling and ladyfingers.

Can I make this torte gluten-free?

You can substitute gluten-free ladyfingers for the regular ones to make this dessert gluten-free. Check your local grocery store or specialty shops for gluten-free versions of ladyfingers.

Can I freeze the strawberry torte?

While it’s best enjoyed fresh, you can freeze this torte for up to 1 month. Just make sure to wrap it tightly and allow it to thaw in the fridge overnight before serving.

Can I add a layer of jam or jelly in the filling?

Yes, you can add a thin layer of strawberry jam or jelly to the filling for an added burst of sweetness and strawberry flavor.

What should I do if the filling is too runny?

If your cream cheese mixture is too runny, it might be because the whipping cream wasn’t whipped to stiff peaks. Make sure to beat the cream until it forms firm peaks, then fold it into the cream cheese mixture gently.

Can I use a different fruit for the topping?

You can definitely use a variety of fruits on top, such as raspberries, blueberries, or even kiwi. Just keep in mind that the sweetness and tartness of the fruit will affect the overall flavor of the torte.

Conclusion

This Strawberry Torte is a delightful, light dessert that’s perfect for any occasion, especially during the warmer months. With its layers of creamy filling, crunchy ladyfingers, and fresh fruit, it’s both elegant and easy to make. Plus, the make-ahead nature of the recipe means you can prep it the day before and have a beautiful dessert ready to serve with minimal effort. Whether for a family gathering or a special celebration, this strawberry torte is sure to impress!

Strawberry Torte Recipe

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This Strawberry Torte is an elegant dessert featuring layers of cream cheese and whipped cream filling, ladyfinger cookies, fresh strawberries, and homemade strawberry sauce. A refreshing and beautiful treat, perfect for warm weather and special occasions.

Author: Amy
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 8 hours 35 minutes
Yield: 12 servings
Category: Dessert
Method: No-bake
Cuisine: American
Diet: Vegetarian

Ingredients

11 ounces cream cheese, softened

¾ cup white sugar

2 teaspoons vanilla extract

1 pint heavy whipping cream

2 (12 ounce) packages ladyfinger cookies

1 (16 ounce) package frozen strawberries

1 tablespoon cornstarch

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Instructions

Strain the frozen strawberries and set aside, reserving the juices.
In a saucepan, bring the cornstarch and reserved strawberry juice to a gentle boil. Once it starts to thicken, remove from heat and let it cool completely.
In a large bowl, whip together the cream cheese, sugar, and vanilla extract until smooth and creamy.
In a separate bowl, beat the whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture, combining until smooth and fluffy.
Arrange the ladyfinger cookies around the sides and bottom of an 8-inch springform pan, standing the cookies lengthwise along the edges of the pan.
Pour half of the cream filling into the pan, followed by a layer of ladyfingers on top. Pour the remaining filling over the ladyfingers.
Spread the cooled strawberry sauce over the top of the torte, then arrange whole strawberries on top as a garnish.
Refrigerate the torte overnight or for at least 8 hours to allow it to set and chill thoroughly.
Once chilled, remove the torte from the pan and serve. Enjoy!

Notes

Feel free to substitute fresh strawberries for frozen, preparing them in the same manner.

This torte is best prepared ahead of time and refrigerated overnight for the best flavor and texture.

For a gluten-free version, swap out regular ladyfingers for gluten-free alternatives.

Add a layer of jam or jelly to the filling for extra strawberry flavor.

If the filling is too runny, ensure the whipped cream is beaten to stiff peaks before folding into the cream cheese mixture.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 100mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg