Bellflower Blends Strawberry Ladyfinger No-Bake Summer Cake

Strawberries, Cream, Lovely Ladyfinger Cakes, with a hint of Chocolate!

HOW TO MAKE:

There are two ways to make a Ladyfinger Cake: one in a 9” springform pan, and the other (the way my family often does it) in a 9” glass bowl. The advantage of the springform pan is that you can cut pieces in the traditional cake triangle slices. With the glass bowl, you scoop out with an extra large spoon and usually it is served in a shallow bowl. Either way, this recipe is great on a sunny summer day when Strawberries are in high season!

And yes, you do need to make it the night before, which is perfect for me. When most of the house is asleep, my adult daughter and I stay up and make this in the quiet house and have one of those really have a nice “late night” talks!

INSTRUCTIONS

PART 1:

Stir together cut strawberries and Bellflower Blends LOL! Sugar in medium bowl. Stir gently, and let the berries release their juices for about 15 minutes. Using a slotted spoon, separate the strawberry pieces from their juice, reserving both.

PART 2: 

In a large bowl combine Mascarpone (or Cream Cheese) with Bellflower Blends Viva Vanilla sugar (that you have “powdered” in your food processor.” Beat on medium speed until light and airy, using a spatula to make sure all the Mascarpone and sugar have blended at the bottom of the bowl.

Add whipping cream, and beat until the mixture forms stiff peaks, about 2-4 minutes.

PART 3:

Line the outside of your spring pan or glass bowl with Ladyfinger halves, the tops facing out. If you need to trim or cut your Ladyfingers to make a perfect fit, be sure to keep all the trimmed pieces.

• Line the bottom of the spring pan or glass bowl with ladyfingers halves, 

using any trimmed pieces to fill in the layer.

• Next, layer with 1/2 of the solid strawberry pieces.

• Next, layer with 1/3 of Mascarpone (or Cream Cheese) and Whipping Cream mixture.

• Add a layer of Ladyfingers, again using any trimmed pieces to fill in the layer.

• Then, layer with the second half of the solid pieces of strawberry pieces.

• Then, layer with the second third of the of the Mascarpone and Whipping Cream mixture.

• Add a final layer of Ladyfingers, insides facing up.

• Soak the LOL! & Strawberry juices evenly over the upside ladyfingers.

• Then, for a surprise touch (if you wish!) add the lightly ground Bellflower Blends Chocolate & Strawberry Sugar over the cake and strawberry juice, sprinkling evenly.

• Finally, add the last 1/3 of the Mascarpone and Whipping Cream mixture.

• Smooth the top of your cake, making it look clean and lovely.

• Top with upside down whole fresh strawberries around the edges.

PART 3: 

Loosely cover your spring pan or glass bowl with plastic wrap. Chill in the refrigerator until firm, at least 6-12 hours. 

When firm, if in a spring pan, release the spring and transfer to a cake stand.

Traditionally, Strawberry Ladyfinger Cake is served with a red ribbon tied half-way down the sides of the Ladyfingers, or if in a glass bowl, half-way down the side of the glass.

Serve cold.

REASONINGS:

This is quick to make the night before any festive occasion because the “cake” is store bought, 

so the rest is easy. 

Cake is served just-out-of-the-refrigerator cold, so it’s truly a refreshing treat on a hot day.

When this recipe is made in a glass bowl, it is often called “Trifle” instead of “Cake.”

HINTS:

Can be made with slices of pound cake, especially if you are using a bowl. The Ladyfingers make for a pretty sensational presentation, but pound cake in a pinch still soaks up the cream and juices for a wonderful cool treat.

Can be make with summer peaches. Use all the above ingredients except the Chocolate & Strawberry sugar.

Can be made with mixed fruits. Again, use all the above ingredients except the Chocolate and Strawberry sugar — unless you want to be daring!

Can be make with 6-8 of Cool Whip® mixed with some of the strawberry juice on the very top if you want thicker layers of the Mascarpone and Whipping Cream mixture in the lower levels. I usually don’t mix Cool Whip and Whipping Cream in cakes (because they have a different mouth-feel), but in some households, a summer dessert isn’t a summer dessert without some Cool Whip on top!

Sugars Used In Recipe

INGREDIENTS:

For the Strawberries:

• 1 1/3 lb. Fresh Strawberries, green leaves removed and sliced.  (About 2 1/3 Cups when cut-up)

• 3 Tablespoons Bellflower Blend LOL! Sugar

For the Filling:

• 8 oz (1 cup) Mascarpone Cheese or Whole Fat Cream Cheese

• 1/2 Cup plus 1 tablespoon Bellflower Blends Viva Vanilla sugar (Broken down in the Food Processor so it equals 1/2 cup in “powdered” form)

• 2 1/2 cups heavy whipping Cream.

For the Outside and Layers:

•  3 (7-oz) packed of Ladyfingers (Usually found near the fresh strawberries!)

For the Topping:

• 1 Tablespoon Chocolate & Strawberry (Pulsed for 3-4 short bursts in Food Processor)

• 8-12 Whole Fresh Strawberries, green leaves removed