Ingredients
Equipment
Method
- Step 1: Prepare: Take a cake plate or a flat plate large enough. Place a piece of baking paper on it, then place your clean springform ring (without the base!) on top. This way, you can easily slide the cake onto a serving platter later and remove the paper.
- Step 2: Create the Cookie Base: Put the ladyfingers in a sturdy freezer bag. Seal it well and then let the frustration out! Or just use a rolling pin and crush the cookies into fine crumbs. The finer, the better the base will be. Melt the butter in a small pot. Add the cookie crumbs and stir well until all crumbs are coated with butter. Pour the mixture into the prepared springform ring and press it down evenly and firmly with the back of a spoon or the bottom of a glass. Place the base in the refrigerator while you make the cream.
- Step 3: Prepare the Strawberry Cream: Wash the 300 g strawberries (for the cream), hull them, and cut them into small cubes. Set them aside briefly. Take the ice-cold whipping cream and whip it very stiff with 2 packets of cream stiffener. In another bowl, mix the cream cheese (doesn't have to be room temperature, but not ice-cold either), sugar, vanilla sugar, and the remaining 2 packets of cream stiffener until it's a smooth mixture. Now carefully fold the whipped cream into the cream cheese mixture. Then fold in the diced strawberries. Be gentle, otherwise the strawberries might get mushy and the cream might deflate a bit.
- Step 4: Add Cream to the Base: Distribute the strawberry cream evenly over the cookie base and smooth the surface. Chill the cake again, preferably for at least 30 minutes, before placing the strawberries on top. This helps prevent the berries from sinking.
- Step 5: Decorate the Cake: Now wash and hull the remaining 600 g strawberries. You can leave a few berries whole with the green tops on – that looks great! Halve or quarter the other strawberries depending on their size. Arrange the beautiful strawberries close together on the chilled cream.
- Step 6: Prepare the Glaze: Mix the packet of cake glaze with the 2 tbsp sugar in a small pot. Gradually add the water and stir until smooth. Place the pot on the stove and bring the liquid to a boil while stirring constantly. Let it bubble up briefly. Remove the pot from the heat.
- Step 7: Pour Glaze and Chill: Carefully pour the still hot cake glaze over the strawberries. It's best to start in the middle and let the glaze spread, or carefully distribute it with a spoon. Now patience is needed: Chill the cake for at least 1 hour (preferably longer!) so everything sets.
- Step 8: Serve and Enjoy: When the cake is well chilled and firm, take a thin knife and carefully run it along the edge of the springform to loosen the cake. Open and remove the springform ring. You can carefully lift the baking paper under the base with the help of a cake server and pull it out. Cut yourself a piece and enjoy your homemade no-bake strawberry cake!
Notes
Variations & Extras: Instead of ladyfingers, you can use butter cookies, whole wheat cookies, or even chocolate cookies (like Oreos, but without the filling). Try mixing a handful of chopped nuts or almonds under the cookie crumbs! Other fruits: Raspberries, blueberries, or mixed berries also work wonderfully in summer. In autumn, you could try finely diced, soft-cooked apples (let them cool well!). Cream variations: Instead of cream cheese, you can also use Quark or Mascarpone. Make sure to possibly adjust the amount of cream stiffener if the mixture is too liquid. More flavor: Stir some lemon zest or a splash of strawberry liqueur into the cream. Without glaze: If you prefer it plain, you can omit the cake glaze. However, the berries might sink in a bit and the cake won't be quite as stable when slicing.
Tips for the perfect cake: Make sure the whipping cream is really ice-cold. Otherwise, it won't get properly stiff, not even with cream stiffener. Stir the cream stiffener for the cream into the cream cheese mixture before folding in the cream. This helps it distribute better and prevents lumps. Gently mix: Fold in the cream and diced strawberries only briefly and gently into the cream cheese mixture. Stirring too long or vigorously will make the cream more liquid again. Chill well: Give the cake enough time in the refrigerator. At least 3-4 hours are ideal, overnight is even better. Only then will it be properly sliceable. Lump-free glaze: Mix the cake glaze first cold with sugar and water before heating it. This avoids lumps.
Storage: Your no-bake strawberry cake will keep in the refrigerator, covered, for about 2-3 days. Of course, it tastes best when it's freshly made! Cover it well so it doesn't absorb refrigerator odors and doesn't dry out.