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Cooking
No-Bake Strawberry Cake – A Classic from My Childhood
· 8 servings
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.
Line the pan
Get a springform cake pan ready. Line the sides with a strip of baking paper or a cake collar (acetate sheet).
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.
Let it set
Pop this "unbaked" cake into the fridge. Let it rest overnight, or even up to 24 hours if you can wait – it just 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 sour cream, I'm happy to swap one for yogurt or curd cheese (tvaroh). We keep the sweetness low – even my little girl has tasted this cake, and she loved it.