At a glance
This no-bake strawberry cake comes together quickly—you're mainly layering whipped cream, sponge fingers, and fresh strawberries—but the magic happens overnight in the fridge when all the flavors meld beautifully. The whole process takes less than 10 minutes of hands-on work before the cake needs to rest for 24 hours, making it perfect for planning ahead during summer.
1/5
Whip the cream
Put the soured cream and whipping cream into a bowl, add your sweetener of choice - either caster sugar or agave syrup - along with the vanilla extract. Whisk for about three minutes.
For this step
0/42/5
Line the tin
Get a springform cake tin ready. Line the sides with either a strip of baking paper or a cake collar (acetate sheet).
3/5
Layer it up
Arrange the sponge fingers over the base of the tin, rounded side up. Spread a third of the cream over the sponge fingers, then add a layer of sliced strawberries. Add another third of the cream, then repeat with sponge fingers, cream and strawberries. For the top layer, I like to use strawberries cut in half, cut side down, pressed neatly into the cream.
For this step
0/2
