Ingredients
Scale
- For the Strawberries: 2 lbs fresh strawberries, hulled and chopped
- 3 tbsp (24g) sugar
- For the Filling: 8 oz cream cheese, room temperature
- 1/4 cup (52g) sugar
- 2 3/4 cups (660ml) heavy whipping cream, cold
- 1 1/4 cups (144g) powdered sugar
- 2 tsp vanilla extract
- 6 oz ladyfingers
- For the Graham Cracker Crumble Topping: 1/3 cup (89g) graham cracker crumbs
- 1 tbsp (13g) sugar
- Pinch of salt
- 2 1/2 tbsp unsalted butter, melted
- Strawberries, for decorating
Instructions
- Combine chopped strawberries and sugar; set aside.
- Beat cream cheese and sugar until smooth.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fold 1/3 of whipped cream into cream cheese mixture, repeat with remaining whipped cream.
- Fold in strawberries (without juices).
- Place ladyfingers in bottom of 9×13 inch pan.
- Spread half of strawberry cream over ladyfingers, then another layer of ladyfingers and remaining cream.
- Chill 4–5 hours in fridge.
- Make graham cracker topping: combine crumbs, sugar, salt, and butter, bake 5–7 minutes at 350°F, cool, break into crumble.
- Sprinkle crumble and additional strawberries on top of chilled cake before serving.
Notes
- Store in fridge 2–3 days or as long as strawberries stay fresh.
- Use soft ladyfingers or substitute with Nilla Wafers, shortbread, or angel food cake.
- Graham cracker topping can be baked or not; baking gives extra crunch.
- Prep Time: 1 hour 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American