No-Bake Strawberry Cake - A Classic from My Childhood
·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.
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).
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.
Let it rest
Put the 'unbaked' cake into the fridge. Leave it to rest overnight, or even up to 24 hours - it only gets better.
Tip
This recipe is simple and quick, and even the ingredients are flexible in our house. If I don't have three tubs of soured cream, I'll happily swap one for yoghurt or curd cheese. We keep the sugar to a minimum, since even our little miss Sophie has tasted this cake - and she loved it.
