Strawberry Ladyfinger Icebox Cake

Total Time

Prep: 35 min. + chilling


12 servings

Updated: Sep. 01, 2023
This cake is inventive and yet familiar. Be sure to use a springform pan so you can easily remove it from the cake. If it breaks while you're transferring it to the serving plate, just push the pieces back together, pressing gently. —Stella Ohanian, Porter Ranch, California
Strawberry Ladyfinger Icebox Cake Recipe photo by Taste of Home


  • 6 cups fresh strawberries, sliced
  • 4 teaspoons balsamic vinegar
  • 38 crisp ladyfinger cookies (about 23 ounces)
  • 2 cartons (8 ounces each ) mascarpone cheese, softened
  • 2 cups heavy whipping cream
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 12 fresh strawberries


  1. In a large bowl, mix strawberries and vinegar. Let stand 30 minutes. Line bottom of a 9-in. ungreased springform pan with parchment. Trim 1/2 in. off 1 end of each of 22 ladyfingers. Arrange ladyfingers, rounded sides up, along sides of prepared pan. Line bottom of pan with 8 ladyfingers, trimming to fit if necessary.
  2. In a large bowl, beat mascarpone cheese on low speed until fluffy. Add cream, sugar and vanilla; beat on medium until stiff peaks form. Spread 1-1/2 cups cheese mixture evenly over cookies. With a slotted spoon, spread half of the sliced strawberry mixture over top. Repeat layers. Layer with remaining ladyfingers, trimming to fit if necessary. Spread remaining cheese over top.
  3. Carefully cover and refrigerate at least 8 hours or overnight. Remove rim from pan; arrange fresh strawberries over top.

Nutrition Facts

1 slice: 456 calories, 33g fat (19g saturated fat), 120mg cholesterol, 72mg sodium, 36g carbohydrate (25g sugars, 2g fiber), 7g protein.