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This creamy no-bake cake with strawberries is my secret for sweltering summer days. If you're after a sweet treat that skips the oven but still packs major fruit flavor, check this out. It's truly easy, tastes dreamy, and will totally steal the show at any summertime party.
I couldn't believe how much my family raved about this cake. Now it's basically a must-have for every visit and totally sweetens up our long summer evenings.
Ingredients
- Ladyfingers: They make the crust sturdy and slightly sweet. Tip: Go for fresh ones if you want extra crunch
- Butter: Helps everything stick together and brings a rich flavor. Real butter tastes best
- Strawberries: Bring loads of freshness and an awesome pop of color. Ripe, flavorful berries work best
- Cream cheese: The main star for that lush texture. Good quality isn't too tangy, so grab the best you can
- Cold whipping cream: Makes the filling super light and helps it hold up. Higher fat is best for a firm cake
- Granulated sugar and vanilla sugar: Adds just enough sweetness and that soft hint of vanilla
- Cream stabilizer: Keeps things set, which you really need when it's warm out
- Lemon juice: Brings out extra brightness and really makes the strawberry flavor pop. Fresh is best for sure
Step-by-step how-to
- Getting things ready:
- Lay a piece of parchment on your cake plate or serving dish. Pop the springform ring on and lock it in. Carefully rinse the strawberries and pat 'em dry so the base won’t get soggy
- Make the crust:
- Put ladyfingers in a freezer bag, zip it, and crush them up with a rolling pin. Melt butter gently on low heat. Mix the crumbs and melted butter together, dump them into the form, spread them out, and really press down with a spoon. Chill so the base firms up
- Prep your strawberries:
- Dice up about half the berries—roughly 300 grams. Scatter these pieces over the base, leaving a couple of centimeters at the edge for a stable cake wall
- Whip the cream:
- Beat ice-cold whipping cream and cream stabilizer for at least three minutes with a hand mixer. It should be super cold, so it gets totally thick
- Mix the filling:
- Blend cream cheese, sugar, vanilla sugar, lemon juice, and more cream stabilizer until it's entirely smooth. Gently fold in the whipped cream using a big spoon, slow and easy so the mix stays fluffy
- Add the filling:
- Spread the cream cheese mix over your strawberries and smooth it out. Chill the whole cake for at least one hour—three's even better, gives it a firm slice
- Top and serve:
- Unclip the springform edge carefully. Slide the cake onto a plate. Halve or quarter the rest of your strawberries and lay them out on top for a fresh look
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Good to know
Tastes bright and fresh—everybody from little ones to grownups will love it
Comes together super fast and is basically fail-proof
Stays firm for days in the fridge
My absolute favorite is making this with homegrown strawberries. They're super sweet and always remind me of summer days picking fruit as a kid. Decorating with the family is a little ritual for us now—makes the whole thing feel like a celebration
How to store it
This cake stays fresh in the fridge for a good two or three days. Loosely cover it with some wrap so the base doesn’t get tough and the filling stays moist. Don’t freeze it though—the texture just won’t hold up after thawing
Swap things up
If you want, use raspberries or blackberries instead of strawberries. For a more tart vibe, red currants work awesome too. No ladyfingers? Regular butter cookies do the trick. If you want it richer, swap some cream cheese for mascarpone
Serving ideas
This cake really shines cold straight out of the fridge. Especially on summer days, it's great with extra fresh strawberries or a couple of mint leaves. Pair it with iced tea or a fruity summer drink for the best combo
A bit of history
Back in the '90s, this cake showed up at every coffee table. It’s actually the German twist on famous cheesecake, but a lot lighter and way less heavy. Peak strawberry season is when it’s best, and honestly, it brings back the best childhood memories for a lot of folks
Frequently Asked Questions
- → How long will my cake stay good?
It keeps nicely in the fridge for two to three days and stays soft and creamy.
- → Can I stash this cake in the freezer?
Better skip it. The cream turns watery if you freeze and thaw it.
- → Can I make a bigger batch for a crowd?
Yeah, just multiply the ingredients to fit a bigger springform pan—super easy.
- → What if I don't have Philadelphia cheese?
You can totally swap in any creamy double-cream cheese you like.
- → Which other base works for this treat?
You could use butter cookies or even soft American cookies to make the crust.