No‑bake strawberry oasis: A fresh take on dessert delights
Even though you'll have to wait a bit longer for Polish strawberries, you can already start making desserts with these fruits. The imported varieties work just as well. This cake is so delicious that there's no need to wait until May; it’s perfect for making during the holidays.
Do jelly and strawberry cakes remind you of summer? You can kick off the season now. Fruits are appearing in stalls and discount stores that are great for such desserts. Especially those from Greece are sweet and durable. They will look beautiful in jelly for a long time because they do not soften quickly.
The cake that delights the palate
Jelly and strawberries are a perfect match. Even on their own, they make a fantastic dessert, but when you add chocolate and cream, it sounds like a dream. The combination of flavours in this cake is impressive, with three layers perfectly paired. Sweet chocolate, tangy fruit, and delicate cream tantalize the taste buds. The jelly is a significant reason for this, as it’s often used in spring and summer sweets. It always adds a touch of freshness.
No baking needed
Have you planned your Easter baking yet? Add this dessert to your list. You won't need an oven, and you can prepare it quickly. There’s no risk of mishaps, and even beginners can handle this recipe. A spectacular result is guaranteed, and no one will refuse seconds.
No-bake cake with strawberry jelly
Ingredients:
For the base:
- 300 g of tea biscuits,
- 350 g of chocolate cream like Nutella.
For the cream layer:
- 1 packet of strawberry jelly,
- 250 ml of boiling water,
- 500 ml chilled 30% cream,
- 400 g of Greek yogurt.
For the jelly layer:
- 2 packets of strawberry jelly,
- About 600 ml of boiling water,
- 400-450 g of fresh strawberries.
Preparation Method:
- Start with the jelly layer. Wash and pat the strawberries dry. You can cut larger ones into smaller pieces. Dissolve two jellies in 600 ml of water and set aside.
- Chocolate layer: Crush the tea biscuits in a blender, add the chocolate cream, and mix. Spread the mixture on the base of a baking dish.
- Cream layer: Begin by dissolving the jelly. Set it aside to cool and start whipping the cream.
- Add the yogurt to the whipped cream, then slowly incorporate the thickened jelly while mixing continuously.
- Spread the cream layer over the prepared base. Place the dish in the refrigerator.
- Once the mixture sets, place the prepared strawberries on top.
- Pour the thickened jelly over everything.
- Chill the cake in the refrigerator for several hours.
