No-bake strawberry cake with mascarpone and cream, perfect for Mother’s Day, easy to make, ideal for Mother’s Day or summer days, also perfect for making in single-serving portions.
This recipe does not require additional sugar, and there’s no need to add gelatin.
Just a few simple steps and a good bowl of strawberries, and you’re done.
For the cookies, I chose novellini because I find them particularly suitable for this recipe.
A small tip is to use cold cream from the refrigerator.
Vegetable cream will also work fine.
Below, I leave you some easy and quick ideas to make with fresh strawberries.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6 people, baking dish 12 x 8 inches
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: Mother's Day, Spring, Summer
Ingredients
- 5 oz milk
- 1.1 lbs strawberries
- 3/4 cup heavy cream
- 8.8 oz mascarpone
- as needed sprinkles
- 8.8 oz cookies (Novellini)
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Blender
- 1 Knife
- 1 Cutting board
- 1 Tea towel
- 1 Baking dish
Steps
To make the No-Bake Strawberry Cake with Mascarpone and Cream, first clean the strawberries well after removing the stem.
I clean them with a damp cloth, gently wiping the entire strawberry.
Once ready, blend 150 g of strawberries with the milk after cutting them.
In a bowl, whip the cold cream from the refrigerator until stiff peaks form.
Then add the mascarpone and 4 tablespoons of the strawberry-milk blend, until you get a homogeneous mixture.
Start composing the cake.
In a baking dish, make a base of cookies softened in the strawberry-milk blend.
Spread a thin layer of cream to cover and lay the strawberries cut very thinly to form another layer.
Always cover with a thin layer of cream.
Form another layer of cookies soaked in the blend, another of cream, another of strawberries, and finish with the remaining cream.
Decorate with the remaining strawberries.
If you prefer, you can do as I did and cut them into cubes instead of slices.
Garnish with some sprinkles and let it rest in the refrigerator for at least 2 hours.
Serve well chilled.
