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Easy cherry berry cake
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Prep Time:
270 minutes
Cook Time:
Total Time:
270 minutes
Delicious no-bake cherry berry cake with savoiardi biscuits.
Ingredients:
  • 300ml thickened cream
  • 24.00 gm icing sugar
  • 4.40 gm vanilla extract
  • 250g strawberries, hulled, coarsely chopped
  • 24 small savoiardi biscuits
  • 125ml (1/2 cup) fresh orange juice
  • Whole and chopped pitted cherries, to serve
Instructions:
  • Whisk 200ml cream in a bowl with electric beaters until soft peaks form. Add icing sugar and vanilla, then beat until firm peaks form. Place strawberries in a bowl and roughly mash with a fork. Gently fold into the cream mixture.
  • Cut 10 savoiardi biscuits in half crosswise and arrange them with cut side down around the side of a 19cm springform pan. Dip 7 of the remaining biscuits one at a time into the orange juice, ensuring both sides are soaked. Place these biscuits over the base of the pan, trimming as needed to fit.
  • Spread a layer of the cream mixture over the biscuits. Add another layer of 7 biscuits soaked in orange juice. Top with the remaining cream mixture and smooth the surface. Gently tap the pan to remove air pockets. Refrigerate for 4 hours until chilled.
  • To elegantly present the cake, detach the side of the pan from the base and slide a large knife between the base and the cake to release it. Gracefully transfer the cake onto a serving plate. Alternatively, serve it directly on the springform pan base for a rustic touch.
  • In a bowl, use electric beaters to whip the remaining 100ml of cream until soft peaks form. Spread the whipped cream over the cake and garnish with cherries.

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