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Strawberry crunch cake recipe
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Prep Time:
50 minutes
Cook Time:
Total Time:
50 minutes
No-bake dessert with strawberry jelly crystals for a quick and tasty cheesecake filling.
Ingredients:
  • 500g fresh strawberries, hulled
  • 750g cream cheese, at room temperature, chopped
  • 85g packet strawberry jelly crystals
  • 450g packet double unfilled slab sponge cakes
  • 8 butternut snap biscuits
  • Freeze-dried strawberries, crushed, to decorate (optional)
Instructions:
  • Begin by finely chopping 125g of strawberries. Next, in a bowl, use electric beaters to beat 500g of cream cheese until pale and creamy, which should take about 5 minutes. Add the jelly crystals and beat for an additional 2 minutes until fully combined and dissolved. Finally, gently fold in the chopped strawberries.
  • Take the sponge cakes out of the plastic container. Line the container with baking paper, making sure the paper hangs over the edges. Use a large serrated knife to even out the top of each cake. Put one sponge in the container. Spread the cream cheese mixture over it. Add the second sponge on top, pressing down gently. Cover with plastic wrap and chill in the fridge for 30 minutes.
  • Process biscuits in a small food processor until coarsely crushed. Beat the rest of the cream cheese with electric beaters for 5 minutes, until pale and creamy.
  • Transfer the cake carefully onto a beautiful serving plate. Smoothly spread the rest of the luscious cream cheese on the top of the cake. Adorn with the leftover strawberries, cut-side down, along with the biscuit and freeze-dried strawberries, if desired.

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