Indulge early with no‑bake strawberry jelly delight
Even though you'll have to wait a bit longer for Polish strawberries, you can already kick off dessert season with strawberries available now. Imported strawberries work just fine for this purpose. This cake is so delicious there's no reason to wait until May—it’s worth making even for the holidays.
Do jelly and strawberry cakes remind you of summer? You can start enjoying them now. Markets and discount stores have the perfect fruits for these desserts. Greek strawberries, in particular, offer a sweet taste and are quite durable. In the jelly, they'll maintain their appearance for a long time because they don't soften quickly.
The cake delights taste buds
Jelly and strawberries make a great pair. Even without additional ingredients, they create a fantastic dessert. Add a touch of chocolate and cream, and it becomes dreamy. The layers in this cake are impressive: sweet chocolate, tangy strawberries, and delicate cream delight the taste buds. Jelly plays a significant role here, often used in spring and summer sweets because it always adds freshness.
No baking needed
Have you already planned your Easter desserts? Add this one to your list—no oven required, and it's quick to make. There's little risk of mishaps, even for beginners. The spectacular outcome is guaranteed, and no one will turn down a second helping.
No-bake cake with strawberry jelly
Ingredients:
For the base:
- 10.5 oz of tea biscuits
- 12.3 oz of chocolate spread, like Nutella
For the cream layer:
- 1 packet of strawberry jelly
- 1 cup of boiling water
- 2 cups of chilled heavy cream (30%)
- 14.1 oz of Greek yogurt
For the jelly layer:
- 2 packets of strawberry jelly
- About 2.5 cups of boiling water
- 14.1–15.9 oz of fresh strawberries
Preparation method:
- Start with the jelly layer. Wash and dry the strawberries, cutting larger ones into smaller pieces. Dissolve two jelly packets in 2.5 cups of water and set aside.
- For the chocolate layer, crush the tea biscuits in a blender, add the chocolate spread, and mix. Spread this mixture at the base of the pan.
- For the cream layer, dissolve the jelly and set aside to cool. Begin whipping the cream.
- Add the yogurt to the whipped cream, then gradually pour in the cooling jelly while continuing to mix.
- Spread the cream mixture over the prepared base. Place the pan in the fridge.
- Once the mixture has set, arrange the prepared strawberries on top.
- Pour the jelly over everything.
- Chill the cake in the refrigerator for several hours.
