Step 1

Gather all ingredients.

Step 2

Wash and hull berries.

Step 3

Into medium bowl, slice 1/2 of the berries (about 3 slices for medium-size, 4-5 for large).

Step 4

Sprinkle with 1/2 of the granulated sugar.

Step 5

Slice and add remaining berries.

Step 6

Sprinkle with remaining granulated sugar. Mix gently with a large spoon, lifting berries from bottom to top. Cover & refrigerate for 1 hour.

Step 7

In mixing bowl, using an electric mixer, beat cream cheese until light and fluffy.

Step 8

Add sweetened condensed milk, powdered sugar, salt, lemon juice, lemon extract, and vanilla extract. Mix until well combined.

Step 9

Using spatula, fold 1/2 tub whipped topping into cream cheese mixture until well combined; set aside.

Step 10

Gently mix berries. Drain juice into a rimmed dish or pie pan; set berries aside.

Step 11

Place ladyfingers, one at a time, into strawberry juice. Roll lady finger twice to cover with juice. (Do not let the lady finger "soak" in the juice or it will fall apart.)

Step 12

Place in an 8"x8" glass dish (if doubling the recipe, use 9"x13"). Repeat steps 11 and 12 until 1/2 of the ladyfingers are moistened with juice and cover the bottom of 8"x8" dish.

Step 13

Evenly spread half of cream cheese mixture over prepared ladyfingers.

Step 14

Evenly cover with half of sliced berries.

Step 15

Repeat layers: moistened ladyfingers, cream cheese mixture, strawberries (if there is juice remaining from rolling ladyfingers, pour over this layer of cookies before adding cream cheese mixture. End with berries.).

Step 16

Cover with plastic wrap and refrigerate for a minimum of 6 hours (24 hrs is preferable) before serving.

Step 17

When ready to serve, garnish with remaining whipped topping and fresh mint leaves, if desired.

Step 18

Cover & refrigerate leftovers.

Step 19

Recipe may be doubled. (Photo: My scribbled notes from developing the recipe)