Delicate layers of crisp tea biscuits and stabilized whipped cream, topped with fresh berries and toasted almonds. No oven needed. Just fresh ingredients and good timing.

These little cakes are the kind you make when you want something elegant but effortless. The kind that looks like you planned all afternoon — when really, it came together in minutes. You decide the texture. Serve them fresh for a crisp bite, or let them sit and soften into something almost cake-like.

Ingredients

Stabilized Whipped Cream

• 3 tablespoons cream cheese or mascarpone

• 1 tablespoon sugar

• 2 cups heavy whipping cream

For Assembly

• Fresh strawberries and blueberries (washed and fully dried)

• Shaved almonds

• Tea biscuits (Petit Beurre, Maria, etc.)
  Biscoff cookies work beautifully as well.

Cleaning the Fruit

1. Fill a bowl with water.

2. Add a splash of vinegar and a teaspoon of baking soda.

3. Soak fruit for 10 minutes.

4. Rinse thoroughly with clean water.

5. Pat completely dry.

Dry fruit is essential. Moisture will thin the cream.

Instructions

1. Beat cream cheese (or mascarpone) with sugar until smooth.

2. Slowly add heavy cream and whip until firm but smooth peaks form. Do not over whip.

3. Place one biscuit down and pipe or spread cream on top.

4. Add another biscuit and repeat layers as desired.

5. Finish with a swirl of cream and garnish with berries and shaved almonds.

Serving Notes

• Assemble shortly before serving to keep biscuits crisp.

• For a softer, cake-like texture, assemble ahead and refrigerate.

• The stabilized cream can be made in advance and chilled.

Below is my Recipe Card. Right Click on the picture and save to your hard drive. Print as a 4×6 pic.

No Bake Strawberry Cream Petite Cakes.

Delicate layers of crisp tea biscuits and stabilized whipped cream, topped with fresh berries and toasted almonds. No oven needed. Just fresh ingredients and good timing.These little cakes are the kind you make when you want something elegant but effortless. The kind that looks like you planned all afternoon — when really, it came together in minutes. You decide the texture. Serve them fresh for a crisp bite, or let them sit and soften into something almost cake-like.

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Prep Time 15 minutes mins

Assemble 5 minutes mins

Course Bakery, Dessert, High Tea or Afternoon Tea

Cuisine British, Dutch

Servings 8

Cook ModePrevent your screen from going dark

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Ingredients

Ingredients:

• ▢ 3 tbsp cream cheese or mascarpone
• ▢ 1 tbsp sugar
• ▢ 2 cups heavy whipping cream
• ▢ Fresh strawberries and blueberries washed and fully dried
• ▢ Shaved almonds
• ▢ Tea biscuits Petit Beurre, Maria, etc. Biscoff cookies work beautifully as well.

Instructions

Cleaning the Fruit

• Fill a bowl with water.
• Add a splash of vinegar and a teaspoon of baking soda.
• Soak fruit for 10 minutes.
• Rinse thoroughly with clean water.
• Pat completely dry.
• Dry fruit is essential. Moisture will thin the cream.

Prepare the Cream

• Beat cream cheese (or mascarpone) with sugar until smooth. Slowly add heavy cream and whip until firm but smooth peaks form. Do not over whip.

Assemble

• Place one biscuit down and pipe or spread cream on top.Add another biscuit and repeat layers as desired.Finish with a swirl of cream and garnish with berries and shaved almonds.
* Assemble shortly before serving to keep biscuits crisp.
* For a softer, cake-like texture, assemble ahead and refrigerate.
* The stabilized cream can be made in advance and chilled.

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