Strawberry Shortcake

Juicy strawberries star in this fresh spin on the classic summer treat made extra-delicious (and extra-easy!) with packaged ladyfingers soaked in orange juice!

MOUSSE 1 3/4 cups + 2 Tbs. heavy cream

1 1/4 cups confectioners’ sugar

12 oz. cream cheese, softened

1 jar (7 oz.) marshmallow crème

8 oz. fresh strawberries

Grated zest of 1 lemon

CRUST 1 1/2 pkgs. (11 oz. each) crisp ladyfingers

1/2 cup orange juice

Mousse: In chilled bowl with chilled beaters, beat 1 3/4 cups cream on medium- high speed until bubbly. Gradually add sugar, beating on high until stiff peaks form. Set aside 3/4 cup whipped cream for topping. l Beat cream cheese on medium-high 2-3 minutes until fluffy. Add remaining 2 Tbs. cream, then marshmallow crème; beat until combined. In food processor, purée 4 oz. strawberries; add to mousse. Chop remaining strawberries; reserve for garnish. Mix puréed strawberries and lemon zest into mousse; beat until combined. Fold all but reserved 3/4 cup whipped cream into mousse until well combined. l Crust: Line bottom of 9" square baking pan (at least 2 1/2" deep) with parchment paper. Dip top side of ladyfingers into orange juice and line bottom of pan with 1 layer, cutting to fit if necessary. Next, evenly spread half of mousse over ladyfingers. Prepare second layer of ladyfingers by dipping tops in orange juice and placing in pan. For last layer, spread remaining mousse and sprinkle with chopped strawberries. Make about 9 small whipped cream swirls on top with reserved whipped cream and top with more strawberries, if desired. Cover; refrigerate at least 4 hours to set. Servings: 9. Cals.: 642. Protein: 7 g. Fat: 33 g. (19 g. saturated). Trans fat: 1 g. Chol.: 134 mg. Carbs.: 76 g. Sodium: 237 mg. Fiber: 2 g. Sugar: 54 g. Kitchen time: 1 hour. Total time: 5- 6 hours.