A delicate, refreshing, and wonderfully simple no-bake dessert: crumbly cookies, silky cream, pieces of strawberry and banana, plus a generous chocolate glaze and pistachios for texture. Perfect when you want something elegant with minimal effort.
Ingredients
- Shortbread cookies or crackers — 2 packs (about 350–400 g)
- Whipped cream or thick sour cream cream — 400–500 g
- Chocolate chips or finely chopped chocolate — 1/2 cup (about 80 g)
- Strawberries — 1 cup, sliced (about 150 g)
- Bananas — 2, sliced
- Dark chocolate, melted — for finishing
- Crushed pistachios — for sprinkling
- Fresh strawberries — for serving
Step-by-Step Recipe
- Prepare the ingredients: break the cookies into small pieces; slice the strawberries and bananas.
- In a large bowl, combine the cream, cookie pieces, chocolate chips, strawberries, and bananas. Gently fold with a spatula until evenly distributed.
- Line a rectangular pan with plastic wrap, transfer in the mixture, press firmly, and smooth the top.
- Cover and refrigerate until fully set and stabilized, at least 2 hours.
- Carefully unmold the cake, remove the plastic wrap, drizzle with melted chocolate, sprinkle with pistachios, and garnish with fresh strawberries. Slice and serve.
Nutrition per Serving
| Calories | ≈ 500 kcal |
| Protein | ≈ 6 g |
| Fat | ≈ 31 g |
| Carbohydrates | ≈ 52 g |
| Fiber | ≈ 3 g |
| Sugar | ≈ 27 g |
| Sodium | ≈ 170 mg |
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Cream: whipped 33% heavy cream with a little powdered sugar works well, as does a thick sour cream cream (25–30% sour cream + powdered sugar to taste).
- Fruit: blueberries, raspberries, kiwi, or peach make excellent substitutes for strawberries and banana. Pat juicy fruit dry so the cake holds together better.
- Pan: a loaf pan or a small springform pan is convenient. Plastic wrap makes unmolding easier and keeps the edges neat.
- Texture: if you prefer a firmer slice, add another 50–80 g of cookies or chill the cake a little longer.
- Decoration: use caramel or strawberry sauce instead of melted chocolate, and swap pistachios for almonds or hazelnuts.
FAQ
Can I replace the cream with sour cream?
Yes. Use thick sour cream, 25–30%, and fold in powdered sugar to taste. The cream will be a little firmer and have a brighter tang.
How long does the cake keep in the refrigerator?
Up to 2 days in a sealed container. Before serving, you can refresh the garnish with fresh strawberries.
Will regular chocolate work instead of chips?
Absolutely. Finely chop a bar of dark or milk chocolate and use the same amount.