As we await the sunny days of spring, this Springtime Strawberry and Banana Cake serves as a delicious precursor, bursting with the freshness of ripe strawberries and bananas. This no-bake dessert combines the creamy richness of vanilla pudding and sour cream with the natural sweetness of fruits, all layered with crunchy cookie pieces. It’s a simple yet wonderfully moist and flavorful cake that’s sure to disappear as quickly as it’s made.
Why You’ll Love This: This cake is perfect for those who appreciate the delightful combination of strawberries and bananas, enhanced with a light vanilla cream. Its ease of preparation makes it an ideal choice for a quick dessert fix, without compromising on taste or texture. The addition of lemon juice not only preserves the bright colors of the bananas but also adds a subtle zesty flavor that complements the sweetness of the strawberries.
Perfect Occasion: This cake is ideal for spring and summer gatherings, such as picnics, potlucks, or family desserts. It’s also a great choice for casual brunches or as a sweet treat after a light meal. Its refreshing qualities make it perfect for warmer weather, offering a satisfying yet not overly heavy dessert option.
Decoration Tips:
- Garnish the cake with freshly whipped cream to add a luxurious and smooth texture on top.
- Sprinkle crushed almonds over the cream for a nutty crunch that contrasts beautifully with the softness of the fruit and pudding.
- Arrange sliced strawberries on top in a decorative pattern to enhance the visual appeal and emphasize the freshness of the ingredients.
- A few mint leaves can add a pop of color and a fresh aroma that pairs well with the fruit flavors.
Ingredients:
- 1 liter of milk
- 10 tbsp sugar
- 3 packets of vanilla pudding mix
- 200g butter or margarine
- 180ml sour cream
- 300g cookies, broken into pieces
- 200g strawberries, cleaned and halved
- 2 bananas, sliced
- A few drops of lemon juice
- For decoration: 250ml whipping cream, crushed almonds, additional strawberries
Instructions:
- Pour 900ml of milk into a large pot, add sugar, and bring to a boil. Mix the pudding packets with the remaining 100ml of milk and add to the boiling milk, stirring continuously until thickened.
- Remove from heat and add the butter, beating with a mixer until smooth. Incorporate the sour cream and mix again until well combined.
- Fold in the broken cookies, then gently stir in the prepared strawberries and banana slices drizzled with lemon juice.
- Pour the mixture into a 20x30cm mold or similar and refrigerate to set.
- Whip the cream until stiff. Use it to frost the cooled cake, then decorate with crushed almonds and additional strawberry slices.
Enjoy this delightful Springtime Strawberry and Banana Cake, a refreshing and easy treat that perfectly captures the essence of spring!
