Chilled Strawberry Cake

    40 minutes

    This cake is so elegant looking you won't believe how easy it is to make! A springform pan is lined with sponge biscuits, then a whipped cream and cream cheese filling is poured into the pan. Finally, a strawberry sauce is poured over the top. Chill and serve! It's light and fluffy and delicious. Sure to impress.

    239 people made this

    Serves: 12 

    • 300g cream cheese, softened
    • 3/4 cup white sugar
    • 2 teaspoons vanilla essence
    • 2 cups (500ml) thickened cream
    • 600g sponge finger biscuits
    • 500g frozen strawberries
    • 1 tablespoon cornflour

    Preparation:40min  ›  Ready in:40min 

    1. 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.
    2. Whisk cream cheese, sugar and vanilla together.
    3. In a separate bowl beat cream until stiff peaks form. Fold whipped cream into cream cheese mixture to make filling.
    4. Arrange sponge fingers around sides and bottom of a springform pan, standing sponge fingers lengthways around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of sponge fingers on top of filling. Pour remaining filling over sponge fingers.
    5. Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

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    Reviews in English (206)


    Very easy to make, yet elegant. A friend of mine had already made it and made a couple of suggestions. She first added 1/2 teaspoon almond extract to the cream cheese mixture. Then the order used was lady fingers on bottom and sides, half the cream cheese mixture, another lady finger layer, all of the strained strawberries, the strawberry juice/cornstarch mixture (with 1/2 to 3/4 cup reserved), the rest of the cream cheese mixture, then in a spoke pattern add the reserved juice mixture. With a skewer, swirl the spokes until a pretty pattern emerges. Pile fresh strawberries in center. Garnish with mint sprigs and white chocolate curls. It won her first prize in the local Strawberry Festival.  -  19 May 2003  (Review from Allrecipes USA and Canada)


    This recipe is fabulous. I changed it slightly. I put the frozen strawberries in a pan with the cornstarch. Cooked down the strawberries and then took the cooked mixture and pureed it with 1/2 cup of sugar and once cooled poured it over the top of the torte. I think it complemented the torte more than just a little strawberry sauce. It looked great,everyone at my work raved about it, and none was left. Will make again!  -  19 Feb 2005  (Review from Allrecipes USA and Canada)


    The first time I made this I found the 11 oz cream cheese overpowering, so I've always used 8 oz after that. Even then I think I could use with a bit less cream cheese, but that's totally up to personal taste. Then, because of the other reviews, I layer instead of putting the ladyfingers on the sides -- this allows the ladyfingers to soak in moisture and better complement the texture of the cream. I just use a nice, transparent flat-bottomed rectangular glass bowl and it still looks good enough to serve at a party. And the most important tip -- since I use fresh strawberries, I mash them and instead of putting aside the strained strawberries, I fold them into the whipped cream/cream cheese mixture. This transforms it into a really strawberry dessert instead of just a strawberry-and-cream concoction. Although shaved chocolate looks good as a topping, I think it deflects the taste of strawberries, so I don't recommend it. This is a really good strawberry refrigerator cake.  -  18 Dec 2005  (Review from Allrecipes USA and Canada)