Ingredients
300g vanilla wafers (gluten-free optional)
200g unsalted butter (room temperature)
500ml heavy cream (35% fat)
60ml honey (or maple syrup)
600g strawberries (firm, bright red)
Instructions
Pulse wafers in a food processor until crumbs form. Add melted butter and mix until combined.
Press mixture into a springform pan and refrigerate 15-20 minutes.
Beat cream with honey until soft peaks form. Avoid overbeating.
Cube strawberries and mix with remaining honey. Refrigerate until firm.
Layer half the whipped cream on the base, followed by strawberries, then remaining cream.
Refrigerate at least 4 hours or until fully set. Remove pan sides before serving.
Notes
Ensure wafers are finely crushed for even base texture.
Use 35% heavy cream for stable whipped peaks.
Refrigerate leftover cake for up to 24 hours.
- Prep Time: 15
- Cook Time: 5
- Category: Strawberry Dessert Recipes
- Method: No-Bake
- Cuisine: European-American fusion
- Diet: Vegetarian
Nutrition
- Serving Size: One 10th of the cake
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg