No-bake Strawberry Cake
As the hot days approach, you may not feel like turning on the oven. A no-bake strawberry cake is a great alternative to any dessert. Thanks to the layer of sour cream, the cake becomes very tender and light. Strawberries provide a delightful taste and aroma, making the cake even juicier. The recipe uses butter cookies, but not in the traditional crumbled form. Instead, they form a thin sandy layer, giving the cake a perfect texture and harmoniously bringing together all the ingredients. And the best part is that the cake is easy to make. Even a child can handle it. And during berry season, it is also very budget-friendly. And undoubtedly, it is delicious.
Information
Ingredients
- Cookies200 g
- Butter50 g
- Sour cream600 g
- Vanilla sugar15 g
- Powdered sugar150 g
- Gelatin30 g
- Water100 ml
- Strawberry500 g
- Mintoptional
Directions
Prepare all the ingredients for a no-bake strawberry cake. The butter should be at room temperature.
Pour gelatin into a bowl. Pour cold water over the gelatin and stir. Set aside the bowl with the gelatin. Let it swell for a while.
Prepare a sand layer from the cookies. To do this, transfer the cookies to a blender bowl. If they are too large, break them slightly. In this recipe, creamy sandy cookies with the flavor of condensed milk were used. They go well with sour cream layer and strawberries.
Grind the cookies into crumbs. Cut the room temperature butter into small pieces. Add it to the crushed cookies.
Blend the cookies with butter once again. The cookie crumbs will become more moist.
Prepare a cake mold. In this case, a 20*20 cm metal frame was used. Cover the bottom of the frame with foil on the outside. Place a sheet of parchment paper on top of the foil. Wrap the sides of the metal frame with parchment paper as well. To ensure that the parchment paper adheres well to the sides of the mold, you can lightly grease them with vegetable oil.
Put the cookie crumbs into the prepared mold. Press it down firmly. This can be done using the bottom of a glass or a jar.
Prepare the strawberries by washing and drying them. Remove the green tops of the strawberries and cut them in half. Arrange the strawberries around the edges of the mold, making sure the cut side is against the wall of the mold. Cut the remaining strawberries into quarters.
Prepare the sour cream layer by placing sour cream in a deep bowl. Add vanilla sugar and powdered sugar. Mix the sour cream and sugar together using a whisk. Use sour cream with at least 20% fat content for a creamy taste. Sour cream with lower fat content may give the cake a sour taste. The higher the fat content of the sour cream, the creamier the cake will be.
Add the cut strawberries to the sour cream mixture. Mix well.
Transfer the soaked gelatin to a small saucepan and heat over low heat. The gelatin should dissolve completely, but should not boil. The approximate heating temperature should be around 60 degrees Celsius. Slowly pour the dissolved gelatin into the sour cream mixture and mix well. Quickly spread the sour cream layer with strawberries onto the sandy base. This needs to be done quickly as the gelatin will start to stabilize and set with the sour cream mixture.
Place the assembled cake in the refrigerator for one hour. The time may vary depending on the strength of your gelatin. It may need a little more time. Carefully remove the frame from the finished cake. Remove the parchment paper. Garnish the cake with fresh strawberries and mint leaves.
Store the no-bake strawberry cake in the refrigerator. The cake is ready. Enjoy your meal!
