No baking and super easy (Print Version)
# Ingredients:
→ Cookie Base
01 -
5.3 oz (150g) butter cookies or graham crackers
02 -
5 tablespoons (75g) butter
→ Vanilla Cream
03 -
1 package vanilla pudding mix (not instant)
04 -
1 2/3 cups (400ml) cold milk
05 -
1/4 cup (60g) granulated sugar
06 -
2 teaspoons vanilla sugar (or 1 teaspoon vanilla extract)
07 -
8 oz (250g) mascarpone cheese
→ Topping
08 -
14 oz (400g) fresh strawberries
09 -
1 package red cake glaze or strawberry jello
10 -
2 level tablespoons sugar
11 -
1 cup (250ml) cold water
# Instructions:
01 -
Crush the butter cookies either using the back of a glass in a pot or by placing them in a plastic bag and crushing with a rolling pin. Transfer the crumbs to a springform pan (10-11 inches/26-28 cm). Melt the butter in a small pot over low heat, remove from heat and mix with the cookie crumbs. Press the mixture firmly into the bottom of the springform pan using the back of a glass or measuring cup. Place in the refrigerator to chill.
02 -
Wash the strawberries, remove the stems, and depending on their size, cut them in half or quarters.
03 -
For the vanilla pudding, mix the pudding powder with 60g sugar and vanilla sugar. Add 8 tablespoons of the cold milk and stir until smooth. Bring the remaining milk to a boil, remove from heat and stir in the pudding mixture. Return to heat and cook for 1-2 minutes until thickened, stirring constantly. Immediately fold in the mascarpone and spread the finished pudding cream evenly over the chilled cookie base.
04 -
Arrange the prepared strawberries on top of the pudding cream, either in a pattern or casually scattered. Then prepare the red glaze: Mix the glaze powder with sugar and cold water in a small pot. Bring to a boil while stirring constantly until a thick, red mixture forms. Pour the glaze over the strawberries, starting from the center and working outward. Make sure the strawberries are well covered, gently pressing them down if needed.
05 -
Let the cake cool slightly at room temperature, then cover and refrigerate for at least 3 to 12 hours to set completely. Before opening the springform pan, carefully loosen the edge with a knife.
# Notes:
01 -
This no-bake strawberry cake is especially convenient on hot summer days or when you don't have time for baking.
02 -
The chilling time of at least 3 hours is important for the cake to set properly for clean slicing.
03 -
You can prepare this cake the day before and let it set overnight in the refrigerator.
04 -
The cake will keep at room temperature for about 2-3 hours, and in the refrigerator for up to 2 days.