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



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Directions :

Step 1

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.


Step 2

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.


Step 3

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.


Step 4

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.