Whip up a summer delight: The no‑bake strawberry cloud cake

Cakes filled with a variety of fruits are among my favourite desserts. This time, let's try a recipe that includes strawberries. Combining crispy crust, fruit jelly cream, and crushed meringues creates a perfect dessert. And the best part? You can prepare it all without needing an oven.

The Strawberry Cloud Cake is a dessert that immediately draws attention - upon seeing it, you'll desire a sweet treat, even if you thought you had no room left. This cake wouldn't disappoint even the finest patisserie - it looks stunning and tastes amazing, too. Despite its impressive appearance, it’s quite easy to make.

This recipe uses digestive biscuits for the base instead of traditional shortcrust pastry. They provide a similar texture to baked pastry and help cut down the preparation time significantly. I came across this delightful recipe on the "Sprint Cooking" channel, and it quickly became a go-to in my collection of desserts.

This light, sweet dessert epitomizes summer. It’s perfect for gatherings and spending time with friends and family during the warmer months.

Ingredients:

• 400 g strawberries,
• 2 strawberry jellies,
• 250 g digestive biscuits,
• 100 g butter,
• Approx. 400 ml of 30% cream,
• 3 tablespoons of powdered sugar,
• 250 g mascarpone cheese,
• 1 teaspoon of vanilla extract,
• 3 tablespoons of gelatin,
• 100 g meringues or ready-made meringue,
• Almond flakes.

How to prepare:

1. Dissolve the jellies in about 775 ml of water and let them cool down.
2. Crush the digestive biscuits finely and mix with the melted butter.
3. Line a 23x23 cm pan with parchment paper.
4. Press the biscuit mixture into the pan with a spoon to create a compact base.
5. Add the washed, hulled, and chopped strawberries to the cooled jelly. Remember to wash them beforehand.
6. Set the jelly aside until it begins to set.
7. Transfer the setting jelly on top of the biscuit base. Refrigerate until it sets completely.
8. Dissolve the gelatin in a few tablespoons of cold water and let it swell.
9. Whip the cream with powdered sugar and mascarpone cheese. Towards the end, add the gelatin.
10. Transfer the prepared cream on top of the jelly, level the surface, and decorate with crushed meringues and almond flakes.
11. Refrigerate for at least 3 hours.

Cut the cake into portions and enjoy!