Introduction:
This Almond Strawberry Cream Cake is a delightful no-bake dessert that combines layers of creamy filling, juicy strawberries, and crunchy toasted almonds.
Its light and refreshing texture makes it perfect for summer gatherings or as a show-stopping treat for any special occasion.
Ingredients:
For the Base:
200g digestive biscuits, crushed
100g unsalted butter, melted
For the Cream Layer:
400g cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream, whipped
1 tsp vanilla extract
2 cups fresh strawberries, chopped
For the Almond Topping:
1/2 cup sliced almonds, toasted
2 tbsp honey (optional, for glazing)
Preparation:
Prepare the Base:
Mix the crushed biscuits with melted butter until combined.
Press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator for 30 minutes.
Make the Cream Filling:
In a mixing bowl, beat cream cheese and powdered sugar until smooth and creamy.
Fold in the whipped cream and vanilla extract gently to maintain a light texture.
Stir in the chopped strawberries evenly.
Assemble the Cake:
Pour the cream filling over the chilled biscuit base, spreading it evenly.
Sprinkle the toasted almond slices generously over the top. Drizzle with honey if desired.
Chill the Cake:
Refrigerate for at least 4 hours or overnight to allow the cake to set.
Serve:
Remove the cake from the springform pan carefully and slice to serve.
Conclusion:
This Almond Strawberry Cream Cake is a harmonious blend of textures and flavors—the crunch of almonds, the creaminess of the filling, and the sweetness of strawberries.
Easy to prepare and stunning to present, it’s sure to become a favorite at your dessert table. Enjoy every slice of this refreshing treat!
