Step-by-step method

At a glance

You're making a fuss-free strawberry and mascarpone cake that's ready to eat after a few hours in the fridge – no oven needed. The main steps are blending a cookie base, whipping together cream and mascarpone with gelatin, and layering everything with fresh strawberries. Just keep an eye on the cream while mixing to avoid lumps, then give it plenty of chilling time.

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Prepare the pan

Get a springform cake pan ready, about 26–28 cm in diameter. Line the base and sides with baking paper.
2/8

Make the cookie base

Put all the cookies and the coconut fat into a food processor. Blend together until you get a compact mixture. Spread this mixture over the bottom of the pan and press down firmly.

For this step
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180 gram
Plain Biscuits

10 gram
Coconut Oil
3/8

Warm the cream and stir in the gelatin

Warm the whipping cream. It shouldn't boil, but it should be hot. Whisk in the gelatin until there are no lumps in the cream. Let it cool slightly.

For this step
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250 gram
Whipping Cream 33%

20 gram
Powdered Gelatin (dry)

4/8

Whip the mascarpone

Put the mascarpone into a stand mixer fitted with the whisk attachment. Sweeten with sugar, add the vanilla seeds, and whip.

For this step
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750 gram
Mascarpone

100 gram
Powdered Sugar

1 piece
Vanilla Bean
5/8

Pour in the cream and whip together

Slowly pour in the lukewarm cream. Keep the mixer running on low speed the whole time so no lumps form in the cream mixture. Once all the cream is incorporated, increase the speed and whip everything together thoroughly.
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Prepare the strawberries

While the cream is whipping, cut three-quarters of the strawberries into small cubes. Slice the rest of the strawberries.

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800 gram
Strawberries
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Layer the cake

Pour the finished cream into the pan – first half of it. Scatter all the diced strawberries over this layer. Cover with the second half of the cream.
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Decorate and chill

Smooth the top of the cream and "plant" the strawberry slices into it. Dust the surface with cocoa and let it chill in the fridge for at least 10–12 hours.

For this step
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10 gram
Cocoa

No-Bake Strawberry Cocoa Cake

Name: Dreamy No-Bake Strawberry Cocoa Cake
Prep time: 35 min
Cook time: 10 min
Total time: 710 min
Yield: 8
Cuisine: Czech
Ingredients: 250 gram Whipping Cream 33%; 1 piece Vanilla Bean; 10 gram Coconut Oil; 800 gram Strawberries; 750 gram Mascarpone; 100 gram Powdered Sugar; 20 gram Powdered Gelatin (dry); 10 gram Cocoa; 180 gram Plain Biscuits

bohynekuchyne

Prep 35 min Cook 10 min

Plus overnight of resting (not counted in active time)

9 Ingredients

8 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

About this recipe

This is a quick, no-bake cake that just needs a little time in the fridge – plus about fifteen minutes of prep. If you happen to have wild or perpetual (everbearing) strawberries ripening at home, feel free to use those too. I promise the cake will be even better, because the flavor of those strawberries is just perfect.

Gluten-free Beef Pork Desserts Indulgent treats

Step-by-step method

At a glance

Prepare the pan

Make the cookie base

For this step

Warm the cream and stir in the gelatin

For this step

Whip the mascarpone

For this step

Pour in the cream and whip together

Prepare the strawberries

For this step

Layer the cake

Decorate and chill

For this step

No-Bake Strawberry Cocoa Cake

Ingredients — what you'll need

About this recipe

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