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Strawberry Whipped Cream Cake

No-Bake Strawberry Whipped Cream Cake Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 9 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 7 oz package ladyfingers (about 24)
  • 1 lb fresh strawberries, hulled and thinly sliced
  • 2 tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • 2 cups cold heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. Toss the sliced strawberries with the granulated sugar and lemon juice. Let them sit at room temperature for 15 minutes, stirring occasionally, until they release their juices.
  2. In a large bowl, beat the heavy cream, powdered sugar, and vanilla on medium speed until soft peaks form.
  3. Quickly dip each ladyfinger in the strawberry syrup from the macerated berries. Layer them in a lined 8x8-inch dish, then spread one-third of the whipped cream and scatter one-third of the strawberries. Repeat twice, ending with strawberries on top.
  4. Cover and refrigerate for at least 4 hours. Lift out, slice, and serve cold.

Notes

The cake needs the full 4 hours of chilling to soften the ladyfingers and hold its shape when sliced. Overnight is even better for clean cuts. If your strawberries aren’t very sweet, you can add an extra teaspoon of sugar to the maceration.