Lady Finger Cake


My best friend’s mother makes some wonderful desserts, and this cake was an instant winner in my books. I decided to take a shot at making it myself, and altered some of the ingredients while I was at it to make them a tad healthier. The original cake had strawberries on the top layer but I used pineapple and blueberries. I personally am not the biggest fan of sweets, particularly cake, but this is not too too sweet, light in texture, and feels like an ideal summer dessert.

INGREDIENTS (for one 9 inch round dish):

2 packets of soft lady fingers (about 24 fingers/packet)

1 package of light cream cheese

1 pint heavy whipping cream

3/4 cup raw sugar

1 1/2 cups blueberries

2 cups diced fresh pineapple


Beat the heavy cream in a large bowl until soft peaks form (this part was a lot of fun).

Cover and refrigerate.

In a separate bowl beat the cream cheese until soft. Add the sugar and beat until fully mixed.


Add the cream cheese mixture to the whipped cream and beat until thoroughly incorporated. Line the dish with lady fingers all around the edge and add lady fingers to bottom of dish for bottom layer. Add a couple scoops of cream mixture, as much fruit/layer as desired, and then another layer of lady fingers. Repeat layering until you reach the top of the cake. For the last layer spread the cream mixture and decorate with fruit pieces as desired. Refrigerate until ready to serve.


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