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Strawberry shortcake fridge cake recipe
Strawberry shortcake fridge cake recipe
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Prep Time:
240 minutes
Cook Time:
Total Time:
240 minutes
Prepare a festive strawberry shortcake fridge cake for a stress-free Christmas celebration.
Ingredients:
  • 750g strawberries, hulled, thinly sliced
  • 330.00 gm strawberry jam
  • 250.00 ml cranberry raspberry juice
  • 84 Arno shortbread biscuits (see note)
  • 300ml thickened cream, whipped, to serve
  • 250g tub mascarpone
  • 757.50 gm thickened cream
  • 75.00 gm icing sugar mixture, plus extra to dust
  • 8.80 gm vanilla extract
Instructions:
  • In a bowl, combine mascarpone, cream, icing sugar, and vanilla. Use an electric mixer to beat until soft peaks form. Be careful not to overmix.
  • Set aside 1 cup of sliced strawberries. Combine jam and 1 tablespoon juice in a bowl. Place the rest of the juice in a separate bowl. Spread 1/4 cup of cream mixture on a large serving plate to create a 20cm x 28cm rectangle. Quickly dip each of the 21 biscuits into the juice and lay them out in 3 rows on the cream mixture to form a rectangle. Spread 3/4 cup of cream mixture on top. Layer 1/4 of the strawberry slices on the cream, followed by a drizzle of 2 tablespoons of jam mixture. Finish by spreading another 3/4 cup of cream mixture.
  • Layer biscuits, cream mixture, strawberries, and jam mixture twice, then top with biscuits and a thin layer of cream mixture. Chill for 3 hours or until set.
  • Take the dish out of the fridge. Garnish with a dollop of whipped cream, the strawberries set aside, and the rest of the jam mixture. Sprinkle some icing sugar on top. Enjoy promptly.

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