INGREDIENTS
28 Savoiardi cookies
Strawberry Sauce:
3 cups strawberries
1/2 cup sugar
1 lemon (juiced)
Strawberry Cream:
1 lb. mascarpone cheese (room temperature)
4 ounces cream cheese (room temperature)
1 cup sugar
1 3.5 oz package strawberry pudding mix
1 teaspoon vanilla extract
8 ounces whipped topping
Topping:
1 pint strawberries (sliced)
INSTRUCTIONS
Strawberry Sauce:
Wash the strawberries and pat them dry, only after the core and slice them.
Add sliced strawberries to a medium bowl, sprinkle with sugar and drizzle with let juice. Toss and let sit for 30 minutes.
Add the strawberry mixture to a blender or food processor and blend until smooth. Transfer the strawberry sauce to a shallow bowl and set aside.
Strawberry Cream:
Add mascarpone cheese, cream cheese and sugar to a large mixing bowl. Using a hand mixer, whisk on medium speed until combined. Scrape the sides and bottom of the bowl.
Add dry pudding mix and vanilla extract. Whisk until fully combined and smooth.
Add whipped topping and whisk to combine.
Assemble:
Dip 14 Savoiardi cookies, one by one into the strawberry sauce. You can let them stand in the sauce for 3-5 seconds. After which arrange the cookies on the bottom of an 8×8 inches baking pan.
Top with a hefty amount of Strawberry Cream, about half of the cream.
Dip the remaining 14 Savoiardi cookies into the sauce, sinking them so they absorb enough sauce and arrange on top of the cream layer.
Top with the remaining cream layer.
Refrigerate for at least 6-8 hours or until ready to serve.
When ready to serve, slice fresh strawberries and add on top of the cake.
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