Strawberry cold cake is a delicious dessert easy to make without baking. If you like, you can also serve it as a semifreddo; you just have to keep it in the freezer and take it out half an hour before serving. The cake with pavesini and strawberries has a cream made with condensed milk so good that you can also serve it as a spoon dessert. I prepared it using lactose-free condensed milk, but you can use the traditional kind too. If you want to make a lactose-free cold cake, just use lactose-free condensed milk, which has a caramel-like taste and color, and lactose-free cream. Pavesini do not contain lactose, so they’re perfect. To prepare this cake with paradise cream, I used a 7.9-inch mold. If you use a larger mold, double the cream amount. Let’s see how to make the strawberry cold cake, and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Rest time: 6 Minutes
Preparation time: 20 Minutes
Portions: 6
Cooking methods: No baking
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients to prepare the strawberry cold cake

pavesini
1 cup cups whipping cream
5.6 oz oz condensed milk
9 oz oz strawberries
1 tbsp sugar
1 lemon

Tools

Electric beaters
Mold

How to prepare the strawberry cold cake

Let’s start preparing the strawberry cold cake, wash the strawberries, remove the leaves, and cut them into small pieces.
Put them in a bowl and add the sugar.
And the juice of one lemon, mix well and let it marinate, stirring occasionally.
Pour the cream into a bowl and whip it with electric beaters.
Add the condensed milk.
And incorporate it using the beaters.
Add the strawberry pieces and keep the marinade juice in the bowl, mix with a spatula to incorporate the strawberries and not deflate the cream.
Line the mold with plastic wrap and arrange the pavesini on the base and sides after dipping them in the strawberry juice.
Pour the cream with strawberries and level it well.
Cover with pavesini always soaked in strawberry juice.
Close with plastic wrap and place in the refrigerator for 8 hours or in the freezer.
If you keep it in the freezer, remember to take it out and let it rest at room temperature for at least half an hour or in the refrigerator for at least 1 hour before serving.