Berries ‘N Cream Cake

• 1-1/3 cup Eagle Brand Condensed Milk
• 1/3 cups Lemon Juice
• 1 Tablespoon Grated Lemon Zest
• 1 pint Fresh Strawberries, Hulled And Quartered
• 1 cup Heavy Cream, Divided
• 8 whole Ladyfinger Cookies

1. In medium-sized bowl, combine Eagle Brand, lemon juice and lemon zest. Fold in the berries, reserving some to decorate the finished cake. Whip 1/2 cup of the heavy cream until stiff. Fold into the mixture.
2. Split the ladyfingers and line them into a 9x5x3 loaf pan. Pour the berry mixture into the pan, being careful to keep the ladyfingers in place. Refrigerate until firm, probably three hours.
3. To remove the cake, run a spatula around the inside of the cake pan and invert onto a serving plate. Whip the remaining 1/2 cup heavy cream until soft; spread on top and on the sides. Decorate with the remaining berries.

milk, lemon juice, lemon zest, fresh strawberries, heavy cream, ladyfinger cookies

Taken from tastykitchen.com/recipes/desserts/berries-n-cream-cake/ (may not work)