You don’t need an oven for this fresh strawberry cake. Sponge fingers form the base and are combined with a creamy layer and fresh strawberries.
No-bake strawberry cake
No-bake strawberry cake
Method
01
Make the base
Line a springform tin with baking parchment.
Briefly dip the sponge fingers in the milk and lay them side by side on the base of the tin.
02
Make the cream
Mix the cream cheese with the mascarpone, sugar and vanilla sugar.
Whip the cream until stiff and gently fold it into the cream cheese mixture.
Spread the cream over the base and smooth the top.
03
Add the strawberries
Wash the strawberries, remove the hulls and, if you like, cut them in half.
Arrange the strawberries on top of the cake.
04
Finish
Prepare the glaze according to the instructions on the packet and spread it over the strawberries.
Chill the cake for at least 2 hours.
Tips & notes
Use firm, ripe strawberries. Make the cake on the day you want to serve it. You can replace the strawberries with other soft summer fruit.
Contains:
Milk
Gluten
Eggs
| Calories | 580 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 43 g |
| Fat | 42 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
