About this recipe:Kind of like a strawberry trifle but looks much more elegant! I use frozen strawberries in this no-cook dessert because they are usually riper and make a richer strawberry sauce for the top of this cake.
450g frozen strawberries, thawed
1 tablespoon cornflour
300g cream cheese or ricotta, softened
150g caster sugar
2 teaspoons vanilla extract
475ml whipping cream
2 (175g) packets of sponge fingers
whole strawberries, for decorating
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Method Prep:30min › Extra time:4hr chilling › Ready in:4hr30min
Strain strawberries and set aside, reserving juices. In a saucepan bring cornflour 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 sponge fingers around sides and bottom of a 23cm tin with removable sides, standing sponge fingers vertically around sides of tin. Pour 1/2 of the filling in, then place a layer of sponge fingers on top of filling. Pour over remaining filling.
Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from tin once thoroughly chilled.