A super easy gluten-free, no-bake strawberry cake recipe that will be your basic recipe for both Valentine’s Day and birthday cakes. The only time-consuming part is cutting and arranging the strawberries. The rest is a breeze.
I brought this cake to a gluten-free group meeting and ever since I had so many messages to post the recipe immediately to my blog. I got so much happiness of the faces I saw of those who tasted this strawberry sin. Few of them even got a second piece.
This strawberry cake was disappeared at a glance. It is so light and refreshing with the fresh strawberries that you can eat 3 pieces at once. I will repeat it again in February for my mother’s birthday. I know that she will be thrilled by its delicate taste.
It doesn’t require baking because it has Savoiardi/ladyfingers and the cream consists of whipped cream and instant pastry cream. But if you have the time to make half the batch of Crème Pâtissière / Custard (Pastry Cream) (see the recipe here) you will definitely get it to another level. Here is the simplest version for those who either don’t have it with pastry or don’t have the time.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
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.
Ingredients
Directions
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.
See the following video to found out how easy this recipe is:
- If you have the time to make half the batch of Crème Pâtissière / Custard (Pastry Cream) (see the recipe here) you will definitely get it to another level.
- Prefer a springform that opens and closes or a baking frame. Helps to remove it more easily.
- To preserve the cake (in case it doesn’t finish immediately 😀 ) cover with cling film and place it either in a cake plate with a glass lid that closes relatively airtight or in an airtight container with a lid and put it on the fridge.
*whipped cream in a can: In Greece, we have also, this type of cream that is an ideal for making sweets such as ice creams, chilled sweets etc. It is easy to use – all you need to do is to add icing sugar or sweetened concentrated milk and beat for 5 minutes in a simple hand mixer. It contains vegetable fats and milk. One packing is 250 gr makes up approximately 750 ml of cream. The most well known in Greece are Morfat, Ermol & Jotis. It has the same texture as coconut cream as you can see at photo below. So you can use coconut cream if you are lactose intolerance.
Good Luck and Bon Appétit!!!
Did you make this recipe?
I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
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