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2 cups strawberries, divided
juice of half a lemon
8 ounces cream cheese, softened
1 cup white sugar
1 tsp. vanilla extract
1 pint heavy whipping cream
2 packages (3 ounces each) ladyfinger cookies
In a blender, puree one cup of sliced strawberries together with the juice of half a lemon. Set aside. In a large bowl, whip together cream cheese, sugar, and vanilla. In a separate bowl, beat whipping cream until stiff peaks form. Carefully fold whipped cream and strawberry puree into cream cheese mixture. Line a 9-inch spring-form pan with plastic wrap. Arrange ladyfingers around the sides and bottom of pan, standing ladyfingers lenghwise around the sides of the pan. Pour half the filling into the pan, then arrange about 1/2 cup of sliced strawberries over the filling. Place a layer of ladyfingers on top of strawberries. Pour remaining filling over ladyfingers. Place the remaining strawberries, either whole or sliced, on top of the final layer of filling. Refrigerate overnight and remove from pan once thoroughly chilled.
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