At a glance
You're layering a dreamy no-bake cake with whipped cream and fresh strawberries that needs just eight minutes of active prep – though the magic happens in the fridge overnight, where the sponge fingers soften and all the flavors get cozy together. This is the kind of cake you can easily swap ingredients in (strawberries not your thing? try blueberries, bananas, or whatever fruit you're craving), and it's flexible enough to let you swap in yogurt or curd cheese if you're out of sour cream.
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Whip the cream
Put the sour cream and whipping cream in a bowl, add your sweetener of choice – either caster sugar or agave syrup – along with the vanilla extract. Whip for about three minutes.
For this step
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Line the pan
Get a springform cake pan ready. Line the sides with a strip of baking paper or a cake collar (acetate sheet).
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Layer it up
Line the bottom of the pan with sponge fingers, 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 more sponge fingers, cream and strawberries. For the top layer, I use strawberries cut in half, placed cut-side down – press them nicely into the cream.
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How it went
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No-Bake Strawberry Cake – A Classic from My Childhood
bohynekuchyneIngredients — what you'll need
You only need 6 ingredients
Equipment
What you'll need besides the ingredients.
What's in it?
290 kcal
Calories
18 g
Carbohydrates
22 g
Fats
5 g
Proteins
The nutritional information is an estimate and may vary based on the specific ingredients used.
About this recipe
This no-bake cake was made in our house several times every summer – and not just with strawberries. Sometimes we used blueberries or blackberries instead, and when we craved it in winter, we'd swap in bananas or even stewed mandarin oranges.
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