This quick no-bake cake wins you over from the very first bite: airy sour cream cream, juicy strawberries, and tender cookie layers that melt on the tongue. It comes together in just 15–20 minutes, then turns into a festive dessert with a bright flavor and an elegant finish after a few hours in the refrigerator.
Ingredients
- Sweet tea biscuits, such as Marie biscuits — 400 g (14 oz)
- Sour cream 20% — 500 g (17.6 oz)
- Powdered sugar — 120 g (1 cup)
- Vanilla extract — 1 tsp (or vanilla sugar — 10 g)
- Fresh strawberries — 250 g (9 oz)
- Milk for soaking — 200 ml (3/4 cup)
- Dark chocolate — 70 g (2.5 oz)
- Neutral vegetable oil — 1 tbsp (for melting the chocolate)
- Cocoa powder — 1 tbsp (optional, for dusting)
Step-by-Step Recipe
- Chill the sour cream. In a large bowl, beat the sour cream with the powdered sugar and vanilla until light, smooth, and fluffy, about 3–4 minutes on medium speed.
- Wash the strawberries, pat them dry, and slice them thinly. Leave a few berries whole for garnish.
- Quickly dip the biscuits in the milk for 1–2 seconds so they soften without turning soggy.
- Line the bottom of a pan or dish, about 20 x 20 cm (8 x 8 in) or a 22–24 cm (9–9.5 in) springform pan, with a layer of biscuits. Spread with cream and arrange some of the strawberries over the top. Repeat the layers, finishing with cream.
- Melt the chocolate with the vegetable oil in short bursts in the microwave or over a double boiler, stirring until smooth. Drizzle over the top in a thin lattice. Dust with cocoa powder, if desired.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the cake set and the flavors meld.
- Serve chilled and garnish with the remaining strawberries. Slice with a sharp knife.
Nutrition per Serving
| Calories | ≈ 480 kcal |
|---|---|
| Protein | ≈ 6 g |
| Fat | ≈ 27 g |
| Carbohydrates | ≈ 53 g |
| Fiber | ≈ 2 g |
| Sugar | ≈ 30 g |
| Sodium | ≈ 120 mg |
Frequently Asked Questions
What can I use instead of sour cream? Heavy whipping cream, 33% fat, works well if whipped to soft peaks and gently folded with the powdered sugar and vanilla. Greek yogurt is a lighter option. You can also mix cream cheese and yogurt in a 1:1 ratio.
How long should the cake chill? At least 4 hours. Overnight is best, as the layers become more tender and hold their shape when sliced.
What kind of biscuits are best? Sweet tea biscuits or plain cookies with a medium texture work best. Ladyfingers also work, but dip them even more quickly so they don’t fall apart.
Can I make it without strawberries? Yes. Swap in any berries, such as raspberries or blueberries, add banana, or make a classic fruit-free version and boost the flavor with vanilla or citrus zest.
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Tips and Variations
- Pan: line the base with parchment paper so the cake is easier to remove.
- Sweetness: adjust the powdered sugar to taste, depending on the sweetness of the biscuits and berries.
- Chocolate: instead of a glaze, you can finish with grated chocolate and a light dusting of cocoa for a quick, polished look.
- Flavor: add a pinch of lemon zest or a few drops of almond extract to the cream.
- Layers: for a more defined pattern, make 4–5 thinner layers.
How to Store
- Refrigerator: up to 3 days, covered with a lid or plastic wrap.
- Freezer: portioned slices can be frozen for up to 1 month; thaw in the refrigerator for 6–8 hours.