Light Summer Dessert: Strawberry Torte
I found this lovely recipe about a week ago on AllRecipes and I finally tried it out!
I had convinced myself to stop making any dessert that slightly resembles a cheesecake because some of my family members don’t like the taste. Unfortunately, as soon as I stumbled upon a picture of a Strawberry Torte, I couldn’t resist -what a weak will. I even stalled myself by reading the reviews of the recipe I found to convince myself not to make it at all costs. Needless to say, I failed and ended up making it anyways.
The torte recipe was heavily praised for its lightness and I found myself thinking it would be perfect to offset the fact it used cream cheese.
I did end up changing a few things around so it suited my family’s taste a bit more. I think this recipe could be improvised in more ways than one and its a great recipe to get yourself started off on.
Here’s what it ended up looking like after I finished decorating and letting the strawberry torte set for 24 hours.
If you ever need to make a quick summer dessert to bring to a party or for a guest, I would recommend this. It’s quick, easy, and tastes great! It’s presentation is a huge plus as well. The cake decoration with the strawberries is entirely up to you and personally, I think its fun to make your own designs.
I made quite a few adjustments to this recipe mainly because of personal preference. I used less cream cheese (8 ounces instead of 11 ounces) but I kept the amount of whipping cream the same. I ended up using one package of 7 oz ladyfingers that I purchased at my local Nofrills. Instead of using frozen strawberries, I used fresh strawberries. Please make sure the strawberries are not overly ripe because it will be hard to cut and decorate with.
STRAWBERRY TORTE RECIPE
Recipe adapted from AllRecipe !
I used an 8 inch pan (can also use 9 inch).
- 8 ounces cream cheese, softened
- 3/4 cup white sugar
- 2 teaspoons vanilla extract
- 1 pint heavy whipping cream
- 1 package of 7 oz ladyfinger cookies
- 1 box of strawberries (2 boxes to be safe if you want to decorate the cake)
- 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.
- Cut the ladyfingers in half (make sure you cut it perfectly so it can stand up on its own).
- Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers up around the pan.
- Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling.
- Place another layer of thinly sliced strawberries (fresh) on top of the lady finger layer.
- Pour remaining filling over ladyfingers.
- Refrigerate for 24 hours before decorating and serving.