A very easy recipe for gluten-free, no-bake cake with fresh strawberries that will be your basic recipe for Valentine’s and birthday’s cake.
Beat the whipped cream with a mixer until fluffy, add vanilla extract and the icing sugar continuing beating for a little more to combine. Cover it with cling film and place it in the fridge.
Make the instant Pudding Mix by beating it with an egg beater. Cover it with cling film also and place it in the fridge as well.
Wash thoroughly the strawberries and let them dry on absorbent paper towel.
Cover a springform or a baking frame with cling film.
Cut the strawberries into slices and arrange them so that you cover the bottom and the sides of the springform/baking frame.
Cut the remaining strawberries into smaller pieces and set them aside.
Remove the whipped cream and the pastry cream from the fridge. With a whisk, mix the pastry cream until fluffy and mix it with the whipped cream with relatively gentle movements. Then add the strawberries pieces and mix lightly so that the strawberries go all over cream.
Take half the amount of the cream and spread it on top of the strawberries slices.
Mix the milk with the pomegranate liqueur. Dip the savoiardi/ladyfingers for a few seconds in the milk and spread them on top of the cream. If necessary, break some to cover the gaps.
Spread the remaining cream on top of the layer with the savoiardi/ladyfingers and continue with the remaining savoiardi/ladyfingers dipped in milk so that the entire surface is totally covered. Don't worry if there are small pieces of the savoiardi/ladyfingers because they won't be visible. I bought my savoyards from an online store and most of them arrived broken. But in this cake they weren't even visible.
Cover with cling film and leave it in the fridge for 4 to 6 hours or better overnight, to set.
Servings 0