No-Bake Strawberry Cake (Print Version)

# Ingredients:

→ For the cookie crust

01 - 7 oz (200g) whole wheat butter cookies or graham crackers
02 - 7 tablespoons (100g) unsalted butter

→ For the creamy filling

03 - 1½ cups (350ml) whole milk, divided (¼ cup + 1 cup)
04 - 1 cup (250g) sour cream or crème fraîche
05 - 1/3 cup (75g) granulated sugar
06 - 2 teaspoons vanilla extract or 2 packets vanilla sugar
07 - 1 package (35-37g) vanilla cook-and-serve pudding mix (not instant)
08 - 1 teaspoon lemon zest from an unwaxed/organic lemon

→ For the topping

09 - 1 pound (500g) fresh strawberries
10 - 1 package clear red cake glaze (or 1 tablespoon cornstarch + 3 tablespoons sugar + red food coloring)

# Instructions:

01 - Crush the cookies into fine crumbs using a food processor or place them in a ziplock bag and crush with a rolling pin. Melt the butter and mix it with the cookie crumbs until evenly moistened. Press this mixture firmly into the bottom of a 10-inch (26cm) springform pan lined with parchment paper. Refrigerate while preparing the filling.
02 - In a bowl, whisk together ¼ cup (100ml) of milk with the pudding powder, sugar, and vanilla. In a saucepan, bring the remaining 1 cup (250ml) of milk to a boil. Whisk the hot milk into the pudding mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly, until it thickens (about 2 minutes). Remove from heat and stir in the sour cream and lemon zest until smooth.
03 - Pour the warm pudding mixture over the chilled cookie crust, smoothing the top with a spatula. Wash, hull, and halve the strawberries. Arrange them cut-side down over the cream layer in a decorative pattern.
04 - Prepare the cake glaze according to package instructions (or make your own by dissolving cornstarch and sugar in water with a drop of red food coloring). Pour or brush the glaze evenly over the strawberries. Refrigerate for at least 3-4 hours, but preferably overnight, to allow the dessert to set properly.

# Notes:

01 - Proper chilling time is essential for this dessert to set and for flavors to develop.
02 - Be sure to use cook-and-serve pudding mix, not the instant kind, for the best texture.

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