Strawberry Biscuit Cake

Strawberry Biscuit Cake – A Simple and Delicious Delight

The strawberry season brings an explosion of flavors and joy, and this strawberry biscuit cake is perfect for celebrating this time. Inspired by childhood memories when my mother made jam from fresh strawberries, I decided to create a simple and tasty recipe that everyone would enjoy. Whether it's a birthday, a gathering with friends, or simply a family evening, this cake will bring a smile to the faces of your loved ones.

Preparation time: 20 minutes
Cooling time: 3 hours
Total time: 3 hours and 20 minutes
Number of servings: 8-10 servings

Ingredients

For the biscuit base:
- 250 g plain biscuits
- 130 g Rama margarine (or butter, if you prefer)
- 1.5 tablespoons sugar
- 6 tablespoons milk
- 3-4 teaspoons vanilla essence

For the filling:
- 300 g strawberries (fresh and ripe)
- 300 g sweetened liquid cream
- ½ packet of cream stabilizer

For the strawberry jelly:
- 200 g strawberries
- 2 tablespoons sugar
- 3 teaspoons starch

Step-by-Step Preparation

1. Preparing the Biscuits: Start by crushing the biscuits. You can use a food processor for a fine texture, but if you don't have one, you can put them in a bag and crush them with a rolling pin until they become crumbly.

2. Melting the Margarine: In a small saucepan, melt the margarine over low heat with the sugar. Stir constantly until the sugar completely dissolves and the margarine becomes liquid. This combination will give the biscuits a delicious flavor.

3. Biscuit Mixture: Pour the warm margarine over the biscuits, add the vanilla essence and milk. Mix well until you get a homogeneous composition that binds easily.

4. Forming the Base: Choose a cake pan with a diameter of 17-20 cm and line it with baking paper. Place the biscuit mixture in the pan and press well to level it.

5. Cooling the Base: Place the pan in the fridge for 2-3 hours or, if you're in a hurry, you can put it in the freezer for 30 minutes. This step is essential to achieve a firm and easy-to-cut base.

6. Preparing the Cream: Once the base has set, it's time to prepare the cream. Use a mixer to whip the cream along with the stabilizer until it becomes firm. It's important to use cold cream, straight from the fridge, to achieve optimal texture.

7. Assembling the Cake:
- Spread half of the cream over the biscuit base and level it with a spatula.
- Remove the stems from the strawberries, wash them, and cut them in half. Place them cut-side up over the cream.
- Add the remaining cream and level it again.

8. Preparing the Jelly:
- Put 200 g of strawberries in a blender and blend for 30 seconds.
- Pour the strawberry puree into a saucepan, add the sugar, and place it on the heat.
- Mix 3 teaspoons of starch with a few tablespoons of cold water to form a paste. When the strawberry puree starts to boil, add the dissolved starch and stir continuously until it thickens.
- Let the jelly cool to room temperature, stirring occasionally.

9. Finalizing the Cake:
- Once the jelly has cooled, pour it over the cream layer and level it.
- Place the cake back in the fridge for at least 3 hours, so all the layers blend perfectly.

10. Serving: When you're ready to serve, carefully remove the cake from the fridge and gently remove the ring from the cake pan. Take off the baking paper and place the cake on a plate. Use a wet knife to cut perfect slices.

Tips and Variations

- Tricks for a Perfect Cake: Use ripe strawberries for a sweeter taste. You can add a few mint leaves between layers for an extra flavor.
- Fruit Variations: Don't limit yourself to strawberries! You can use raspberries, sour cherries, or cherries to create a varied seasonal cake.
- Serving: This cake pairs perfectly with a strawberry sauce or a scoop of vanilla ice cream on the side.

Nutritional Benefits

Strawberries are rich in vitamin C, fiber, and antioxidants, making them excellent for the immune system. This biscuit cake is a healthier option as it contains no white flour and is easy to prepare.

Frequently Asked Questions

- Can I use whole grain biscuits? Yes, whole grain biscuits will add a healthful touch and a slightly different taste.
- How can I store the cake? The cake stores well in the fridge, covered with plastic wrap, for up to 3 days.
- What drinks pair well with this cake? A fresh lemonade or a fruit tea will perfectly complement the sweet and tangy flavor of the cake.

This strawberry biscuit cake is a simple yet flavorful recipe that brings a touch of happiness to every slice. By trying this recipe, you'll enjoy not just a delicious dessert but also wonderful moments spent in the kitchen.

 Ingredients: 250 g plain biscuits, 130 g Rama margarine, 1 and a half tablespoons of sugar, 6 tablespoons of milk, 3-4 teaspoons of vanilla essence, 300 g strawberries, 300 g sweetened liquid cream, 1/2 packet of cream stabilizer. Jelly: 200 g strawberries, 2 tablespoons of sugar, 3 teaspoons of starch.

 Tags:  strawberry cake cake with whipped cream fruit cake with whipped cream