Give INGREDIENTS
For the base:
300 g digestive biscuits (or tea biscuits)
120 g melted butter
For the strawberry layer:
400–500 g fresh strawberries
3 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
½ cup water
For the cream layer:
500 ml cold whipping cream
200 g cream cheese (or mascarpone)
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons gelatin powder
½ cup warm water
For topping:
300–400 g fresh strawberries
2 tablespoons strawberry jam or glaze (optional)
METHOD
- Prepare the base
Crush the biscuits very finely using a blender or rolling pin.
Mix with melted butter until it looks like wet sand.
Press firmly into a rectangular or square pan lined with baking paper.
Refrigerate for 20 minutes. - Prepare strawberry filling
Cut strawberries into small pieces.
In a saucepan, add strawberries, sugar, lemon juice, and water.
Cook on medium heat until soft and juicy.
Mix cornstarch with a little cold water and add to the pan.
Stir until thick and jam-like.
Let it cool completely. - Prepare cream mixture
Dissolve gelatin in warm water and let it bloom 5 minutes.
Beat whipping cream until soft peaks form.
In another bowl, beat cream cheese with powdered sugar and vanilla.
Add melted gelatin to cream cheese mixture and mix well.
Fold whipped cream gently into cream cheese mixture. - Assemble
Spread half of the cream mixture over the biscuit base.
Add the cooled strawberry filling evenly.
Cover with remaining cream mixture and smooth the top. - Topping
Slice fresh strawberries and arrange them on top.
Brush lightly with strawberry jam or glaze for shine (optional). - Chill
Refrigerate for at least 4 hours (overnight is best).
Cut into squares and serve cold.
TIPS
You can use frozen strawberries if fresh are not available.
You can replace gelatin with agar-agar (follow package instructions).
For extra flavor, add a thin layer of strawberry syrup on the biscuit base.
Serve very cold for best texture.