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Prepare the crust: Crush the biscuits or ladyfingers into fine crumbs. Mix with melted butter until well combined. Press the mixture firmly into the base of a springform pan (20 cm) and refrigerate for 30 minutes.
Make the filling: In a bowl, whip the heavy cream until soft peaks form. In another bowl, beat the mascarpone, powdered sugar, and vanilla until smooth. Gently fold the whipped cream into the mascarpone mixture.
Assemble the cake: Spread a thin layer of mascarpone filling over the chilled crust. Add a layer of sliced strawberries. Top with the remaining mascarpone filling and smooth the surface with a spatula.
Chill: Cover and refrigerate the cake for at least 4 hours, preferably overnight.
Decorate and serve: Before serving, decorate with fresh strawberries on top. Slice and enjoy this creamy strawberry dream.
Serving and storage tips:
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