Instructions:
1. Start by preparing the base. Crush the digestive biscuits in a food processor until fine crumbs form. Mix with melted butter until combined. Press this mixture into the bottom of a rectangular dish (approx. 9×13 inches) and refrigerate for 20 minutes to set.
2. In a saucepan over medium heat, combine 500 g strawberries (chopped), sugar, lemon juice, water, and cornstarch. Stir constantly until the mixture thickens into a jam-like consistency. Set aside to cool.
3. In a mixing bowl, whip the chilled heavy cream until soft peaks form. In a separate bowl, beat mascarpone cheese with powdered sugar and vanilla until smooth. Gently fold the whipped cream into the mascarpone until fully combined and creamy.
4. Spread half of the cream mixture over the chilled biscuit base. Then spoon the cooled strawberry filling evenly on top. Layer the remaining cream on top of the strawberries and smooth out the surface.
5. Chill the cake for at least 4 hours (or overnight) to set.
6. Before serving, top generously with the extra whipped cream and arrange halved fresh strawberries on top for a beautiful finish.
Tips:
1. Use only fresh, ripe strawberries for maximum flavor and sweetness. Avoid overripe or mushy ones.
2. Chill your mixing bowl and beaters before whipping cream for best volume.
3. Allow enough time for the cake to chill and set completely before slicing.
4. You can make this dessert a day in advance — it tastes even better the next day!
Conclusion:
This Strawberry Cream Delight Cake is a dream come true for berry lovers. It combines rich cream, crunchy base, and vibrant fruit in each heavenly bite. Whether it’s for a party, a picnic, or just a special treat, it’s guaranteed to impress and refresh 🍓🍰✨
