• Line the bottom of the pan with parchment paper. Set aside.

Make the syrup

• Mix the sugar and water in a small saucepan and bring to a boil.  
  1 cup (200 g) granulated sugar, 1 cup (250 ml) water
• Simmer for 2-3 minutes and then take it off the heat and set it aside to cool.

Make the strawberry sauce

• Cut the strawberries into quarters and put them in a small saucepan. Add the sugar and water and bring to a simmer. Stir to dissolve the sugar. When sugar is dissolved, remove from heat.
  10.8 oz / 300 g (about 18) strawberries, washed, drained & stems removed, ¼ cup / 50 g / 1.8 oz sugar, 2 tablespoons water
• Pour into a blender or food processor and blend until smooth. 
• Pass through a strainer/sieve to remove the seeds.
• Pour the sauce into a small bowl and let it cool completely before using. If the sauce looks very thin or watery, return it to the saucepan and simmer it for a few extra minutes, stirring often, until slightly thickened. Then let it cool completely before adding it to the filling.

Make the filling

• Beat the heavy cream, powdered sugar and vanilla until stiff peaks form. 
  7 fl oz / 200 ml heavy whipping cream, ½ cup / 60 gr powdered sugar, 1 teaspoon vanilla
• In another bowl, beat the cream cheese until it’s softened.
  21.3 oz / 600 g full-fat cream cheese 
• Add the strawberry sauce to the cream cheese and mix until well-combined.
• Gently fold in the whipped cream with a spatula and mix until combined.

Assemble the cake

• Cut the bottom part of the ladyfingers, about an inch (2.5 cm) so they firmly sit upright in the pan. Save the cut ends. Try to make each one the same size by placing them side by side before you cut them.
  14 oz / 400 g (48-50) ladyfingers (savoiardi)
• Quickly dip them in the cooled syrup and line the sides of the pan with the round sides facing outwards.
• Arrange the ladyfingers tightly together all around the pan.
• Add the previously cut ends on the bottom.
• Fill the bottom layer with more soaked ladyfingers, cutting where necessary so that they fit.
• Evenly spread half the filling over the bottom layer of ladyfingers.
• Pat the chopped strawberries dry with paper towels, then add them evenly over the filling.
  7.2 oz / 200 g (about 12) strawberries, washed, drained & chopped into small pieces
• Arrange another layer of soaked ladyfingers over the chopped strawberries.
• Add the remaining filling on top and smooth out the surface.
• Cover with plastic wrap and refrigerate for at least 4 hours, or even better, overnight. 

Make the topping & garnish (optional)

• Beat the heavy cream, powdered sugar and vanilla until stiff peaks form. 
  7 fl oz / 200 ml heavy whipping cream, ¼ cup (28 g / 1 oz) powdered sugar , 1 teaspoon vanilla
• Pipe or spread it evenly on the cake.
• Garnish with sliced strawberries.
  3-4 strawberries, washed, drained & sliced
• When ready to serve, unlatch the springform pan and remove the outer ring.
• Slice and enjoy!
• Cover with plastic wrap and refrigerate any leftovers.