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No Bake Strawberry Cream Cake

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(This post has been updated from the original July 2017 version to provide a better experience for you)

Need a last minute dessert? Something that’s super quick and easy to make? This no bake strawberry cream cake has got you covered! Taking only 15 minutes to prepare, it looks incredible and tastes even more-so! Keep reading to find out just how brilliant this exquisite no bake dessert truly is!

Front view of a strawberry cream cake on a blue plate with white chocolate chips

No bake strawberry icebox cake

This strawberry cream cake has been a go to dessert of mine for years. Not only because I’m a huge lover of no bake recipes, but because it is genuinely stunning!

It’s so unbelievably simple to make too! Taking just 15 minutes to whip up some sweetened cream and layer it with biscuits, chopped strawberries and white chocolate chips.

Where my baked strawberry cake (uk recipe) is very impressive, it demands much more time to create than this easy no bake strawberry cake.

Serving up to 12 people, you can easily increase or decrease the quantities to cater for more or fewer people.

Just trust me when I tell you, if you are ever short on time and need a show-stopping dessert – make this no bake strawberry cream cake, or a no bake strawberry pie. And I promise, you won’t regret it!

Someone topping a no bake strawberry cream cake with strawberries

How long will fresh cream last in a cake?

In my personal experience, a cake with fresh cream in it will keep for a maximum of 2 days. And this is only when covered and stored in the fridge.

Any longer than that and it could go off or even have gone mouldy. Best to eat it fresh on the day of baking. (Or no baking in this case!)

A bowl of sliced strawberries with a napkin

Can you make a cream cake the day before?

Yes you can! So long as you plan to serve/eat it all on the following day. As I said above, fresh cream cakes will only keep well for about 2 days, before they start to go off.

So if you make it the day before, make sure you plan on eating it the next day to avoid waste.

Someone spreading whipped cream onto a no bake strawberry cream cake

Strawberry cream cake ingredients and substitutions

Confused about what ingredients to buy? Not sure about a substitution? Here’s what you need to know…

  • Strawberries – It’s a no brainer that these taste way better when in season. British strawberries are best between June and August. Whatever you buy, make sure they are ripe. Or your no bake strawberry cream cake won’t taste great.
  • Cream – Double cream is best here in the UK, as we need a high fat content to be able to whip it. Use heavy cream in the US and as close to a 48% fat cream as you can in Australia.
  • Sugar – Don’t use grain sugars in this, use icing (confectioners) sugar. It dissolves far easier into the cream, without having to over whip it.
  • Vanilla – You will really taste the difference if you use a good quality vanilla extract or paste. My new favourite is Little Pod vanilla paste. It’s absolutely beautiful! And you can really taste it in the end result.
  • Salt – Any kind will do. Be it table or sea salt – it doesn’t matter. Just don’t skip it! You season your dinner, why not your dessert?!
  • Biscuits – You can actually use whatever biscuits you like. I’ve had great results using golden crunch biscuits, HobNobs, ginger nuts, Maryland chocolate chip cookies… Use whatever you fancy!
  • Chocolate chips – These really add a sweet, textural surprise against the soft strawberries and cream. Don’t be tempted to omit them. You can switch them out for any kind of chocolate chips or chunks. Experiment and find your favourite!
Someone placing a whole strawberry on top of a no bake strawberry cream cake

Recipe tips and troubleshooting

Here are a few tips you’ll find helpful when making this no bake strawberry cream cake.

  • Make sure your cream is cold before you try to whip it. This will help prevent it over-whipping and going grainy.
  • Has your whipped cream gone grainy? Pour a little more cream in and very carefully fold it through. Keep adding/gently folding until it appears smooth again.
  • The strawberries will seep juice onto the cream over time. If you want it to look ‘clean’, wait until just before serving to decorate/top with strawberries.
  • For the best flavour, use strawberries that are in season. If you can’t, at least make sure they’re ripe. Or your strawberry cake won’t taste good.
  • Dip the biscuits into sherry for boozy grown up version.
Someone picking out a sliced strawberry from a blue bowl

Time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

  • Once made, this strawberry cream cake will last about 2 days when covered and kept refrigerated.
  • It needs to be assembled at least 3 hours before serving, to allow the biscuits to soften.
  • For best results, eat on the same day.
  • Including chopping the strawberries and whipping the cream, this cake takes around 15-20 minutes to make.
A no bake strawberry cream cake on a serving plate over a gold wire rack

If you like this recipe…

…you might also like:

No Bake Strawberry Cream Cake – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to serve 12

  • 600g (21 oz) Ripe Strawberries, hulled and sliced
  • 600ml (2 + 1/2 Cups) Double Cream
  • 90g (3/4 + 1/8 Cup) Icing Sugar
  • 1.5 tsp Vanilla Extract
  • Pinch of Salt
  • 2 x 255g (9 oz) Packs of HobNob Biscuits *
  • 75g (1/2 Cup) White Chocolate Chips

*you won’t use all of these, but you will need more than one pack

Essential equipment

  • Chopping Board
  • Sharp Knife
  • Large Mixing Bowl
  • Electric Hand Whisk
  • Serving Plate

Instructions

First thing’s first. If you haven’t already – hull and slice your strawberries (600g | 21 oz). I quarter mine, but you can slice them however you like. It really doesn’t matter.

Chopped strawberries in a metal bowl

Next, add the cream (600ml | 2 + 1/2 Cups), icing sugar (90g | 3/4 + 1/8 Cup), vanilla (1.5 tsp) and salt (pinch) to your large mixing bowl. Then, using an electric hand whisk, whip the mixture to soft peaks.

It should just be able to hold it’s own shape, but not be stiff.

Whipped sweetened vanilla cream in a glass bowl with an electric hand whish

And that’s all the prep done! I told you this was speedy 😉 Time to assemble your no bake strawberry cream cake.

Smooth a little cream over the middle of your serving plate.

Sweetened whipped vanilla cream spread on a blue plate

Then press some of the HobNob biscuits into the cream. Try to keep them as close to each other as possible, so there aren’t any gaps. It will look a little bit like a flower…

Sweetened whipped vanilla cream spread on a blue plate topped with biscuits

Top this with another layer of whipped cream, and place a generous helping of sliced strawberries over the top. Then scatter with a few white chocolate chips.

Whipped vanilla cream spread on a blue plate topped with biscuits, strawberries and white chocolate chips

Smooth over a little more cream, then top with another layer of biscuits. Continue this pattern until you run out of ingredients. (cream, biscuits, cream, strawberries and white chocolate chips etc.)

Cover with cling film and keep refrigerated for at least 3 hours, to allow the biscuits to soften. (This will mean you can slice it like a cake.)

Just before serving, top with a handful more strawberries and some white chocolate chips for decoration.

Front view of a strawberry cream cake on a blue plate

How to store no bake strawberry cream cake

Your strawberry cream cake will keep for 2 days when covered and kept in the fridge.

Chopped strawberries in a bowl, sweetened whipped cream in a bowl and some biscuits on a plate

Strawberry cream cake recipe variations

Now this is where things get fun! You’ve seen just how easy it is to make a no bake biscuit cake. Why not experiment with flavours?

You could do a banoffee version – layering slices of bananas with chocolate chips and toffee sauce.

A chocolate orange variant – Add orange extract to the cream instead of vanilla, and layer with chopped Terry’s Chocolate Orange segments.

You can change the biscuits to a different variety, use chopped nuts, add Nutella or even drizzle with caramel.

And how about dunking the biscuits in some sherry first for a boozy grown up twist?!

The possibilities are endless!

A strawberry cream cake on a serving plate topped with strawberries

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Front view of a strawberry cream cake on a blue plate with white chocolate chips
Front view of a strawberry cream cake on a blue plate with white chocolate chips

No Bake Strawberry Cream Cake - Printable Recipe

Yield: 12
Prep Time: 10 minutes
Assembly Time: 5 minutes
Total Time: 10 minutes

Need a last minute dessert? This exquisite no bake strawberry cream cake is perfect! Made in just 15 mins, it looks and tastes SENSATIONAL!

Ingredients

  • 600g (21 oz) Ripe Strawberries, hulled and sliced
  • 600ml (2 + 1/2 Cups) Double Cream
  • 90g (3/4 + 1/8 Cup) Icing Sugar
  • 1.5 tsp Vanilla Extract
  • Pinch of Salt
  • 2 x 255g (9 oz) Packs of HobNob Biscuits *
  • 75g (1/2 Cup) White Chocolate Chips

Essential Equipment

  • Chopping Board
  • Sharp Knife
  • Large Mixing Bowl
  • Electric Hand Whisk
  • Serving Plate

Instructions

  1. Hull and quarter (or slice) your strawberries on a chopping board using a sharp knife.
  2. Place the cream, icing sugar, vanilla and salt into a large mixing bowl. Whip to soft peaks using an electric hand whisk. It should just hold it's shape but not be stiff.
  3. Smooth a small amount of cream onto a serving plate.
  4. Top with biscuits, pushing them as close together as possible. (It will look like a flower shape.)
  5. Smooth over a layer of cream, then top with a generous helping of sliced strawberries and white chocolate chips.
  6. Smooth over another thin layer of cream, then top with more biscuits. Repeat this pattern until you have no more ingredients left. (Cream, biscuits, cream, strawberries and choc chips, cream, biscuits etc)
  7. Cover and chill for at least 3 hours, until the biscuits have softened and you can slice it like a cake. Just before serving, top with strawberries and more white chocolate chips.

Notes

*you won’t use all of these, but you will need more than one pack

Consume your no bake strawberry cream cake within 2 days. Keep covered and refrigerated.

See the main post for a more detailed, step by step picture recipe.

Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 59mgSodium: 200mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 4g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

I want to see YOUR no baking!

Have you made this stunning strawberry cream cake? I’d love to know if you have! Tag me in your pics on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

Other tasty no bake strawberry recipes

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Charlotte Hardwick

Wednesday 30th of May 2018

Can u freeze this cake once it's made?

Miss KitchenMason

Wednesday 30th of May 2018

Hi Charlotte. Honestly? I really don't know! It's not something I've ever tried myself. Maybe have a quick google to see if the individual ingredients would freeze ok? If yes, I'd give it a try. Emma x

cakespy

Monday 3rd of July 2017

I adore this creative take on strawberry shortcake and icebox cakes! So clever and beautiful.

Miss KitchenMason

Monday 3rd of July 2017

Aww thank you so much! :)

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