It’s not secret that baking is not my thing. You’re either a sweet cook or a savory cook and I am definitely the latter. That doesn’t mean however that I don’t try my best! Especially when it comes to the whole gluten-free baking thing. I worked hard to master it while writing the new cookbook and have since found desserts that I of course prefer more than others.
This Frozen No-Bake Strawberry Cream Cake is one of them! Not only is it fairly idiot proof, but it is the perfect summer time dessert. When the temperature and the humidity start to climb this time of year, baking in the kitchen is the last place you’ll find me. And so I developed this no-bake freezer cake for such days.
An added bonus of making this cake in the summertime – strawberries are in season at the farmers’ markets—fresh, red, ripe and sweet ones! Simply place the strawberries, orange juice, gelatin, lime zest and juice, condensed milk, and vanilla in a blender and puree for a delicious filling. Unflavored gelatin makes for the perfect texture, but be sure to dissolve it completely in the microwave.
A little tip I’ve learned for juicing limes – poke a small hole in each with a knife and microwave for 30 seconds to soften. It makes them incredibly soft and easier to juice.
A 9- or 10-inch spring form pan is perfect. Be sure to spray the pan with nonstick cooking spray for a clean release. Line bottom with sprayed parchment paper and transfer the delicious and moist gluten-free graham cracker crust to the pan.
To make gluten-free graham cracker crumbs, break 4 ounces GF graham crackers in pieces and puree in a food processor to fine crumbs.
Pour filling into prepared spring form pan, smoothing top.
Freeze overnight, covering top with foil after 4 hours.
When ready to serve, I let the cake soften until I’m able to run a spatula along the inside edges and bottom. A long, sharp, serrated knife is best to use for cutting and I like to plate each piece of cake with fresh strawberries. Wrap leftovers in aluminum foil and store in the freezer…if you have any that is.
What’s your favorite no-bake dessert?
- For the crust:
- 1 cup gluten-free Graham cracker style crumbs, preferably Kinninnick
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 3 tablespoons melted butter or nondairy alternative, preferably Earth Balance
- For the filling:
- ½ cup orange juice
- 1 ( 1/4 –ounce) envelope unflavored gelatin
- 1 quart hulled ripe strawberries, chopped
- Finely grated zest of 1 lime
- Juice from 2 limes
- 1 (14-ounce) can condensed milk
- 2 teaspoons vanilla
- 1 ½ cups heavy cream
- Make the crust: In a small bowl combine crumbs, sugar and cinnamon. Mix well. Add melted butter. Mix to moisten all crumbs.
- Spray a 9- or 10-inch spring form pan with nonstick cooking spray. Line bottom with parchment paper cut to fit. Spray parchment. Transfer crumb mixture to pan, distribute evenly and pat down firmly. Refrigerate pan until ready to use.
- Make the filling:
- Place orange juice in a 1-cup microwave safe container. Sprinkle in gelatin, let soften. When well softened, whisk to mix. Microwave until gelatin is completely dissolved, about 1 minute. Remove from microwave and reserve.
- In a large capacity blender or food processor, place berries, lime zest and juice, condensed milk, vanilla, and puree. Add dissolved gelatin-orange juice mixture and puree.
- Transfer contents to a large bowl, scraping sides.
- Whip cream in a separate chilled bowl to stiff peaks. Fold whipped cream into strawberry mixture in thirds, mixing gently but well.
- Pour filling into prepared spring form pan, smoothing top. Freeze overnight, covering top with foil after 4 hours.
- To unmold cake, remove from freezer and let soften until you can easily run a thin spatula around inside edges to bottom. Release latch on spring form pan and lift off cake.
- Using long, sharp serrated knife, cut cake into 8 or 12 pieces. Plate each piece garnished with fresh strawberries. Return extra cake to freezer, wrapped in aluminum foil.
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