Thursday, March 10, 2016

No Bake Strawberry Cake



As Spring approaches, we'll be changing pace. Strawberries are a great fruit to eat throughout the year but they're especially refreshing in the Spring. This recipe is a piece of cake (pun intended)! Instead of spending the day in the kitchen, buzzing around the oven, we're putting together a dessert that requires no heat!
In fact, it needs just the opposite -- the cold. You can find the original recipe here. I tweaked the recipe a little bit and I would advise you to use whatever fruit or toppings you'd like.

This cake was a hit in the office. In fact, I was out the day it was to be cut and when I returned, the team had literally eaten just about every crumb. It's also great because it isn't heavy and as one of my co-workers said "refreshing." Ready to do this? Let's go!

What You Need:


  • 14 oz. box of Graham Crackers
  • 7 cups of Freeze Dried Strawberries
  • 1.06 lb. can of Insta-Whip
  • 1 1/2 cups of Powdered Sugar
  • 1 tablespoon of ground cinnamon
  • 1 rectangular cake pan (I used this 9 in. x 13 in.)




  • Instructions:
    1. Pour the Insta-Whip mix into a large mixing bowl, along with the powdered sugar. Add about 14 fl.oz. of water to the mix and whisk (or beat) until you achieve stiff peaks.
    2. Re-constitute the strawberries by adding enough water to cover them. They don't take long to absorb the water. After they're soft enough, drain the excess water and put to the side.
    3. Apply a thin layer of the sugar and cream mix to the bottom of the pan.
    4. Line the bottom of the cake pan with one layer of graham crackers. You may need to break some into smaller pieces in order to reach all sides.
    5. Smear a thick layer of the cream and sugar mix across the graham crackers. 
    6. Create a layer of strawberries on top of that second layer of cream. You can add as many or as little as you want. I went a little crazy because I wanted the middle section to be thick.
    7. Place another layer of graham crackers over the strawberries.
    8. Cover the graham crackers with a layer of the cream, again, and then add more strawberries on top.
    9. When you reach the top of the pan, add one more layer of cream. I swirled mine a bit to get the pretty reddish-pink color on top. 
    10. Break up a couple of graham crackers and place the crumbles on top.
    11. Dust with cinnamon and place in the refrigerator overnight.

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