Easy No-Bake Strawberries & Cream Cookie Cake: the Perfect Dessert Recipe for Your Summers!

Summer's here and let's be honest, nobody wants to turn on the oven. But that doesn't mean you have to skip dessert! This No-Bake Strawberries & Cream Cookie Cake is the perfect solution. It's super easy to make (think: zero oven time!), light and refreshing, and bursting with those delicious summer strawberry vibes. It can also be prepared ahead of time which is, of course, perfect for entertaining. This chilled cake is ideal for barbecues, potlucks, or a refreshing end to a light summer meal. With this recipe, you can skip the oven entirely and instead create a layered masterpiece with a handful of ingredients. To make it, milk-dipped cookies are layered with a creamy mascarpone filling, and a dreamy white chocolate ganache and fresh strawberries. Fresh, seasonal strawberries add a vibrant pop of color and flavor, making it the perfect celebration of summer!

What is a Strawberries & Cream Cookie Cake?

The Easy No-Bake Strawberries & Cream Cookie Cake is an interesting twist on the classic icebox cake, a dessert with a surprisingly long history! The concept of layered, no-bake desserts can be traced back to the 19th century.  Early icebox cakes likely used ingredients readily available at the time, such as ladyfingers, fruit preserves, and whipped cream.

The invention of the refrigerator in the early 1900s made these desserts even more popular, as the chilling process became easier and more reliable. Fast forward to today, and the Easy No-Bake Strawberries & Cream Cookie Cake puts a modern spin on this timeless dessert. Instead of ladyfingers, it uses dunkable cookies like graham crackers or vanilla wafers that add textural contrast to the creamy filling.  The addition of a white chocolate ganache adds sweetness and richness. No-bake desserts are a lifesaver for anyone who wants to avoid heating the kitchen in the summer months.

Tips

• Opt for sturdy cookies that can hold up to being dipped in milk without becoming soggy. Graham crackers, vanilla wafers, or shortbread cookies are all excellent choices. A quick dunk is enough to soften the cookies, but too much milk will make them mushy.
• Use cold heavy cream for the whipped cream or mascarpone filling. This ensures it whips up light and fluffy. Pop your mixing bowl and whisk in the freezer for 15 minutes before whipping for extra volume!
• Fresh, ripe strawberries are best, but if they're not in season, frozen and thawed berries are a perfectly acceptable substitute. Just be sure to pat them dry before adding them to the cake to avoid excess moisture.
• Patience is key! The cake needs to chill for at least 2 hours, but ideally overnight, to allow the cookies to soften and the flavors to meld.
• Get creative with the decoration! Pipe dollops of leftover whipped cream, drizzle with additional white chocolate ganache, or arrange sliced strawberries in a pretty pattern. Fresh mint leaves add a nice touch of green.

Can I Use A Different Type Of Cookie?

Yes, you can! While graham crackers or vanilla wafers are classic choices, you can experiment with other options. Chocolate chip cookies, shortbread cookies, or even sandwich cookies (remove the cream center) can add a fun twist. Just be sure the cookies are sturdy enough to hold up when dipped in milk.

What If I Don't Have Heavy Cream?

You can substitute whipped cream from a can in a pinch, but for the best results, using cold heavy cream will give you a lighter and fluffier filling.

Do The Strawberries Make The Cake Soggy?

If you use fresh strawberries, pat them dry thoroughly before adding them to the cake.  Letting the cake chill for a sufficient amount of time also helps to prevent the cookies from becoming soggy.

Can I Use Frozen Strawberries?

Yes, frozen and thawed strawberries can be used as a substitute for fresh berries. Just be sure to thaw them completely and drain any excess moisture before adding them to the cake.

More No-Bake Desserts For Your Summer!

Strawberry Icebox Cake

No-Bake Cookie Cake

Cappuccino Icebox Cake

Cookie Trunk No-Bake Treat

How to Store Strawberries & Cream Cookie Cake

This cake can be stored in the refrigerator for up to 3 days. However, the strawberries may release some juice, so they might become soggy.

How To Make Strawberries & Cream Cookie Cake

Combine warmed fresh cream and white chocolate in a bowl. Whisk until smooth, then transfer to a piping bag.

In another bowl, cream together mascarpone cheese, sugar, vanilla sugar, cream stabilizer, and cream cheese with an electric mixer.

Gradually add fresh cream until the mixture is smooth. Fill a separate piping bag with the mascarpone cream.

Dip biscuits briefly in milk and arrange them in a single layer on a plate.

Pipe the mascarpone cream evenly over the biscuits.

Spread half of the white chocolate ganache over the cream.

Add another layer of milk-dipped biscuits.

Then repeat the process with mascarpone cream and chocolate. And then a final layer of biscuits, mascarpone, and chocolate. Refrigerate the cake for at least 2 hours.

Once chilled, add decorative touches with the remaining white chocolate ganache.

Arrange strawberries and sprinkle with shredded coconut.

Slice and enjoy!