Here is the recipe for a no-bake cake with strawberries and chocolate, an easy no-bake dessert. It comes together quickly and is perfect when you want to bring something fresh, indulgent and showy to the table. Even though the cold still makes itself felt sometimes, my craving for easy and quick desserts doesn’t go away — and as soon as I see strawberries at the supermarket it’s impossible to resist!

The base is the classic cookie-and-butter crust, while the filling is a delightful, fluffy chocolate mousse made with cream and chocolate, enriched with fresh strawberries that I absolutely adore.

How can you vary the base of this no-bake cake, similar to a cheesecake? You can crush cannoli shells for the crust, maybe add a pinch of cocoa if you want it a bit darker, or — if you have time — make the base with a pasta biscotto or biscuit sponge cake (recipe HERE) — it even rhymes!!!

I opened a free recipe channel on WhatsApp, open to everyone with no notifications or sounds. You can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll see one sweet and one savory recipe!

NO-BAKE CAKE FILLED AND DECADENT
ASI’s Kitchen

No-bake cake filled with chocolate and strawberries

Difficulty: Very easy
Cost: Medium
Preparation time: 30 Minutes
Portions: 8/9 servings
Cooking methods: No-bake
Cuisine: Italian
Seasonality: Summer, All seasons

Ingredients for NO-BAKE FILLED AND DECADENT CAKE

3.5 cups chocolate cookies, crushed (about 350 g / 12.3 oz)
10 1/2 tbsp butter, melted and warm (about 150 g / 5.3 oz — ~1 1/3 sticks)
7 oz dark chocolate, roughly chopped (about 200 g)
1 1/2 cups heavy cream (about 350 ml)
6 2/3 tbsp powdered sugar (about 50 g)
10 strawberries

Tools for RECIPE: NO-BAKE FILLED CAKE

#ADV

Ciotola

Preparation

For the no-bake cheesecake-style cake filled and decadent, prepare the chocolate mousse by heating 3/4 cup (about 200 ml) of heavy cream with about 4 tbsp of powdered sugar.
When it reaches a boil, turn off the heat and, off the heat, add the roughly chopped dark chocolate.
Stir well until the mixture is completely melted, then let it cool.
Now prepare the no-bake cheesecake-style base by processing the chocolate cookies until almost powdered; when they are finely ground, add the melted warm butter.
Line a tart pan about 9 inches in diameter with parchment paper, then pour in the cookie-and-butter mixture, pressing it up a little onto the sides.
Press well with a spoon and, when everything is compact, place the pan in the refrigerator for at least 40–50 minutes.
Now that the chocolate mousse has cooled, whip it with electric beaters until it has a soft, saucy texture.
Also whip the remaining cream, lightly sweetened with about 2 2/3 tbsp powdered sugar, until just firm.
Quickly wash the strawberries, pat them dry with paper towels, then slice them.
Now take the base of the no-bake filled and decadent cake and decorate it by alternating the chocolate mousse with whipped cream and fresh strawberry slices.
Keep this dessert in the refrigerator until ready to serve and… enjoy!
Annalisa