Sumptuous Strawberry Cookie Cake: A dreamy dessert perfect for any sweet occasion

Sumptuous Strawberry Cookie Cake: A dreamy dessert perfect for any sweet occasion

Delve into the delicious layers of our sumptuous Strawberry Cookie Cake. This dessert features a unique assemblage of crispy biscuits dipped in milk, lined vertically and sandwiched between layers of rich homemade cream. Fresh strawberries add a burst of juicy flavor and vibrant color, making this cake as beautiful as it is delicious. It's a no-bake creation, making it ideal for those days when you want a fabulous dessert without the heat of the oven.


Why you'll love it: This Strawberry Biscuit Cake stands out for its ease of preparation and its exceptional blend of textures and flavors. The crispness of the cookies contrasts beautifully with the creamy layers, providing a satisfying crunch in every bite. The strawberries offer a fresh and tangy contrast to the sweet and dense cream, creating a balanced and delicious dessert. It's a foolproof recipe that combines convenience with luxurious taste.

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Perfect occasion: This cake is a fantastic choice for celebrations such as birthdays, anniversaries or any other festive gatherings. It's also perfect for summer picnics as it can be prepared in advance and is served chilled, providing a refreshing treat. Plus, its elegant appearance makes it ideal for more formal occasions or as a special afternoon tea gift.

Decorating Tips: Enhance the visual appeal of this cake by cleverly arranging extra strawberry slices on top before serving. A final touch of whipped cream around the edges not only adds to its beauty but also provides an extra creamy texture. Consider sprinkling a little crushed biscuit on top for extra crunch and a decorative touch to tie everything together.


  • 250 grams of strawberries
  • 225 grams of biscuits
  • 1/2 cup milk for dipping
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For the cream:

  • 200 grams of cream cheese
  • 1 cup whipped cream (250 ml)
  • 125 grams of cream (thickened)
  • 1/3 cup sweetened condensed milk
  • 1 sachet of whipped cream stabilizer
  • 1 sachet of crème caramel powder

For the Chantilly cream:

  • 1/4 cup cold milk
  • 1 sachet of whipped cream stabilizer
  • 1/2 teaspoon vanilla extract


  1. Prepare the mold: Butter or oil an 18 cm diameter cake mold and line it with baking paper. Arrange the strawberry slices at the bottom.
  2. Create the cream layer: In a bowl, combine the cream ingredients and beat with an electric mixer for about 5 minutes until thickened. Spread a thick layer of this cream over the strawberries.
  3. Assemble the cake: Dip the biscuits in the milk and place them vertically in the mold, pressing them into the cream to avoid any gaps. Alternate with layers of cream and biscuits until all the ingredients are used, finishing with a layer of cream.
  4. Coldness: Refrigerate the cake overnight to set.
  5. Decorate: Before serving, decorate with the rest of the strawberries and a pocket of whipped cream.


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