Gather all ingredients.

Strain the thawed strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.

Whip cream cheese, sugar, and vanilla together in a large bowl.

In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.

Arrange ladyfingers around the sides and bottom of an 8-inch springform pan, standing ladyfingers lengthwise around the sides of the pan.

Pour 1/2 of the filling into the pan, then arrange a layer of ladyfingers on top of the filling. Pour remaining filling over ladyfingers.

Spread strawberry sauce over top of cake and arrange whole strawberries on top. Refrigerate overnight until thoroughly chilled.

Remove from pan to serve.