A delightful treat that combines the sweetness of fresh strawberries with a creamy filling and crunchy biscuits, resulting in a light and satisfying dessert that doesn't require baking.
Ingredients
Scale:
300g digestive biscuits (or your preferred biscuits)
150g unsalted butter, melted
500g cream cheese, softened
200ml heavy cream
100g powdered sugar, sifted
1 tsp vanilla extract
400g fresh strawberries, hulled and sliced
2 tbsp sugar
1 tbsp lemon juice
Instructions
In a large mixing bowl, crush the digestive biscuits into fine crumbs.
Stir in the melted butter until the mixture resembles wet sand.
Press the biscuit mixture into the bottom of a 9-inch springform pan evenly.
Refrigerate for about 30 minutes to set firmly.
In a separate bowl, beat the cream cheese until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread half of the cream filling over the base and layer half of the sliced strawberries on top.
Add the remaining cream filling on top of the strawberries and layer the remaining sliced strawberries on top.
Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Once chilled, carefully remove the sides of the springform pan and slice the cake.
