Food and Recipes Desserts Cakes Strawberry Ladyfinger Cake 5.0 (2) 2 Reviews A charming strawberry ladyfinger cake is nostalgic and sweet. By Joy Howard Joy Howard Joy Howard is a cookbook author, food stylist, and recipe developer who's spent more than a decade creating recipes for home cooks. She is the author of Disney Eats and the forthcoming Tomato Love (Storey Publishing, Summer 2022), is a frequent contributor to Southern Living and America's Test Kitchen, and for many years wrote a column for EatingWell magazine about cooking with kids. Southern Living's editorial guidelines Published on April 21, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg Dupree; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley Active Time: 20 mins Chill Time: 8 hrs Total Time: 8 hrs 35 mins Servings: 8 This show-stopping icebox cake takes less effort than it looks—a real bonus for dessert-making on a sunny day. It's also a whimsical way to enjoy the best berries of the season without a lot of fuss. Store-bought ladyfinger cookies are layered with light and airy mascarpone whipped cream (the only part you'll need to make from scratch for this recipe) and lemony strawberries for an easy icebox cake that you can whip up in advance. Just make sure to not oversaturate the cookies—you want to briefly dunk them in the strawberry juices to help infuse them with flavor, but not soak them through. It’s also crucial to allow this cake to chill for at least eight hours in order for it to set up properly. Ingredients 1 1/4 lb. fresh strawberries, hulled and sliced (about 2 1/2 cups) 1/4 cup granulated sugar 1/2 tsp. grated lemon zest, plus 2 Tbsp. fresh juice (from 1 lemon), divided 1 cup mascarpone or cream cheese 1/2 cup powdered sugar 2 1/2 cups heavy whipping cream 1 tsp. vanilla extract 2 (7-oz. pkg.) crunchy ladyfingers, as needed, divided Mint leaves for garnish Directions Stir together strawberries, granulated sugar, and lemon juice in a medium bowl. Let stand, stirring occasionally, until berries have released their juices, about 15 minutes. Using a slotted spoon, transfer macerated berries to a separate medium bowl; reserve juices in original bowl. Beat mascarpone and powdered sugar in a large bowl with a hand mixer on medium speed until light and airy, about 15 seconds. Add whipping cream, vanilla, and lemon zest. Beat on high speed until stiff peaks form, 2 to 3 minutes. Trim away an inch from 1 end of about 25 ladyfingers; reserve cookie trimmings. Spread 1/2 cup mascarpone whipped cream in the bottom of a 9-inch springform pan. Stand the trimmed cookies, cut sides down, around the pan edges. Dip leftover cookie trimmings into reserved strawberry juices, and cover mascarpone layer in pan with a single layer of cookie trimmings. Spread half of the remaining mascarpone whipped cream over trimmings, and top evenly with half of the berries. For the next layer, top strawberries with dipped cookie trimmings (using additional cookies from second package as needed) and then remaining mascarpone; finish by topping with remaining berries. Drizzle cake with any remaining strawberry juices in bowl. Loosely cover cake with plastic wrap. Chill until firm, at least 8 hours or up to 12 hours. Cake may be covered and stored in refrigerator up to 2 days. Garnish with mint leaves just before serving. Rate It Print