1. Mix the cream cheese, whipped cream, and vanilla extract together until smooth.
2. Add 50 ml of strawberry honey syrup (add more if desired).
3. Place a layer of ladyfinger biscuits or sponge cake slices on a sheet of cooking paper.
4. Spread about 70% of the cream mixture over the biscuits.
5. Arrange sliced strawberries along the edges and in the middle on top of the cream.
6. Add another layer of biscuits or sponge cake.
7. Spread the remaining cream mixture evenly.
8. Drizzle strawberry honey cheong over the top layer.
9. Decorate with fresh berries.
10. Refrigerate for at least 3–4 hours (or overnight), then serve.
