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

Mix the sugar and water in a small saucepan and bring to a boil.

Simmer for 2-3 minutes and then take it off the heat and set it aside to cool.

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.

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 set it aside to cool.

Beat the heavy cream, powdered sugar and vanilla until stiff peaks form.

In another bowl, beat the cream cheese until it’s softened.

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.

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.

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.

Add the chopped strawberries evenly over the filling.

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.

Beat the heavy cream, powdered sugar and vanilla until stiff peaks form.

Pipe or spread it evenly on the cake.

Garnish with sliced strawberries.

When ready to serve, unlatch the springform pan and remove the outer ring.

Slice and enjoy!

Cover with plastic wrap and refrigerate any leftovers.