Strawberry Cream Layered Sponge Cake with Ladyfingers
A show-stopping layered dessert combining light sponge cake layers with fresh strawberry filling and whipped cream cheese mousse, all encased in elegant sugar-coated ladyfingers. The macerated strawberries add natural sweetness and vibrant color, while the cream cheese filling provides rich tang that balances the fruit. Perfect for special occasions, birthdays, or when you want to impress guests with a restaurant-quality dessert that looks as stunning as it tastes.
Ingredients
- 1 package sugar-coated ladyfingers, 7.5 ounce/210 gramvanilla wafers1:1gluten-free
use gluten-free cookies
- 18 frozen strawberries, divided
- 2 ¼ sugar, divided
- 2 tablespoons lemon juice, freshly squeezed
- 3 eggs
- 1 pinch salt
- ½ cup sugar
- ½ cup orange juice
- ½ cup flour
- 2 teaspoons vanilla sugar
- 2 ½ cups heavy cream
- ¾ cup confectioners sugar
- 2 tubs whipped cream cheese, 6 ounce/170 gram each
Instructions
- 1
Preheat oven and line two round pans with parchment paper
- 2
Beat eggs with salt and sugar until light in color for eight minutes
- 3
Add remaining cake ingredients on low speed until just incorporated
- 4
Pour into prepared pans and bake until toothpick comes out clean
- 5
Let cakes cool completely
- 6
Beat heavy cream with confectioners sugar then add cream cheese until combined
- 7
Line springform pan bottom with parchment and place one cake layer inside
- 8
Arrange ladyfingers around circumference with sugar side facing outward
- 9
Slice defrosted strawberries and spread around center and sides of cake
- 10
Sprinkle strawberries with sugar and lemon juice
- 11
Spread cream mixture on top of strawberries until smooth
- 12
Place second cake layer on top
- 13
Add remaining cream mixture and spread evenly
- 14
Macerate whole strawberries with sugar and lemon juice
- 15
Top cake with macerated strawberries
Tips
Defrost strawberries for 8-10 minutes so they're soft enough to slice but not mushy for best texture and easier handling.
Don't worry about perfect ladyfinger placement initially - the cream will help you adjust them once added to the pan.
Let macerated strawberries sit for several minutes before topping to develop more syrup and enhanced flavor.
Good to Know
Refrigerate covered up to 3 days. Best served within 24 hours for optimal texture.
Cake layers can be baked 1 day ahead and wrapped. Assemble day of serving for best results.
Serve chilled. Use sharp knife dipped in warm water for clean slices through layers.
Common Mistakes
Don't overbeat cream cheese mixture to avoid curdling and maintain smooth texture.
Ensure cakes are completely cool before assembly to prevent melting the cream filling.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use gluten-free cookies
FAQ
Can I use fresh strawberries instead of frozen?
Yes, use fresh strawberries but slice them slightly thicker since they won't soften like frozen ones during defrosting.
How long will this cake keep in the refrigerator?
The assembled cake keeps well for up to 3 days refrigerated, though it's best within 24 hours for optimal texture and appearance.
Can I freeze this cake for later?
Not recommended as the cream filling and strawberries don't freeze well, resulting in watery texture when thawed.