Description
A no-bake, chilled summer dessert combining fresh strawberries, sweetened whipped cream, and a tender cake base. Layers of juicy fruit, light cream, and airy cake create a nostalgic, effortless treat perfect for gatherings or quiet nights. Ready in 30 minutes with refrigeration time.
Ingredients
1 angel food cake or pound cake (store-bought), pre-made and cubed
2 cups fresh strawberries, hulled and halved
1/3 cup granulated sugar
1 tablespoon lemon juice
16 oz heavy cream (2 cups)
1/4 cup granulated sugar
1 teaspoon non-alcoholic vanilla extract
Mint leaves or edible flowers for garnish (optional)
Instructions
Prepare and cube the store-bought cake
Combine strawberries, 1/3 cup sugar, and lemon juice in a bowl. Toss gently and let sit for 10 minutes to macerate
In a separate bowl, whip heavy cream, 1/4 cup sugar, and vanilla extract until stiff peaks form
Layer cake cubes in a glass or dish. Top with macerated strawberries and their syrup. Add whipped cream for the final layer
Chill for 1 hour before serving
Notes
Use halal-certified cake and cream for compliance
Macerate strawberries at room temperature initially for better flavor integration
Adjust sugar based on strawberry sweetness
Add a cocoa dusting for a twist or preserve as is for a classic look
Nutrition
- Serving Size: 1 layered portion
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg