5 oz Packaged ladyfingers
1 c  Kahlua
1/2 c  (8 Tbsp.) unsalted butter,
Room temperature
1 c  Plus 1 Tbsp. powdered sugar
1 1/2 c  Ground walnuts (I use
Pecans)
2 1/2 c  Whipping cream, chilled
2 pt Small strawberries

Line sides and bottom of buttered 8-inch springform pan with lady
fingers, rounded side out. Brush with 6 Tbsp. Kahlua. Set aside. In
bowl, beat butter and 1 cup powdered sugar until light and fluffy.
Gradually beat in 1/2 cup Kahlua. Stir in ground walnuts. Set aside.
In separate bowl, beat 2 cups whipping cream until soft peaks form.
Fold into walnut mixture. Spread 1/3 filling over ladyfingers in
bottom of pan. Set aside several good straberries for decoration.
Hull remaining berries. Gently press half of remaining berries, stem
down, into filling in bottom of pan. Cover with layer of ladyfingers.
Brush ladyfingers with remaining 2 Tbsp. Kahlua. Repeat with another
1/3 filling and remaining strawberries. Spread remaining filling over
top. Cover with circle of waxed paper, then a plate that fits inside
springform. Weigh down with 1-pound can. Refrigerate at least 6 hours
or overnight. Remove from refrigerator and remove can and plate.
Carefully peel away wased paper. Remove sides of pan and place
Charlotte on serving plate. In bowl, beat remaining 1/2 cup whipping
cream with remaining 1 Tbsp. powdered sugar until stiff. Pipe through
pastry bag fitted with large star tip to decorate top. Garnish with
reserved strawberries and ground nuts. Refrigerate until needed.