Immerse yourself in the delightful layers of our Sumptuous Strawberry Biscuit Cake. This dessert features a unique assembly of crisp biscuits dipped in milk, lined vertically and sandwiched between layers of rich, homemade cream. Fresh strawberries add a burst of juicy flavor and vibrant color, making this cake as beautiful as it is delicious. It’s a no-bake creation, making it ideal for those days when you want a fabulous dessert without the heat of the oven.
Why You’ll Love This: This Strawberry Biscuit Cake stands out for its ease of preparation and exceptional blend of textures and flavors. The crispness of the biscuits contrasts beautifully with the creamy layers, offering a satisfying crunch with each bite. The strawberries provide a fresh, tart contrast to the sweet, dense cream, creating a balanced and indulgent dessert. It’s a foolproof recipe that combines convenience with luxurious taste.
Perfect Occasion: This cake is a fantastic choice for celebrations such as birthdays, anniversaries, or any festive gatherings. It’s also perfect for summer picnics as it can be made in advance and is served chilled, providing a refreshing treat. Additionally, its elegant appearance makes it suitable for more formal occasions or as a special treat for afternoon tea.
Decoration Tips: Enhance this cake’s visual appeal by artfully arranging extra slices of strawberries on top before serving. A final flourish of whipped cream piped around the edges not only adds to its beauty but also offers an extra creamy texture. Consider sprinkling a little crushed biscuit over the top for added crunch and a hint of decoration that ties everything together.
Ingredients:
- 250 grams of strawberries
- 225 grams biscuits
- 1/2 cup of milk for dipping
For the cream:
- 200 grams of cream cheese
- 1 cup of whipping cream (250 ml)
- 125 grams of cream (thickened)
- 1/3 cup of sweetened condensed milk
- 1 packet of whipped cream stabilizer
- 1 packet of caramel cream powder
For the Chantilly cream:
- 1/4 cup of cold milk
- 1 packet of whipped cream stabilizer
- 1/2 teaspoon of vanilla extract
Instructions:
- Prepare the mold: Grease an 18 cm cake mold with butter or oil and line with parchment paper. Arrange strawberry slices along the bottom.
- Create the cream layer: In a mixing bowl, combine the cream ingredients and whip using an electric mixer for about 5 minutes until thick. Spread a thick layer of this cream over the strawberries.
- Assemble the cake: Dip biscuits in milk and arrange them vertically in the mold, pressing into the cream to ensure there are no gaps. Alternate with layers of cream and biscuits until all ingredients are used, finishing with a cream layer.
- Chill: Refrigerate the cake overnight to set.
- Decorate: Before serving, decorate with remaining strawberries and piped Chantilly cream.
Enjoy!
