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Strawberries and cream ripple cake

This no-bake beauty uses store bought biscuits, white chocolate, cream and strawberries making it a breeze to whip up and easy to prep ahead.

Allergens: Recipe may contain gluten, milk, egg, wheat and lactose.

6 Ingredients


  • 375g fresh strawberries, hulled, quartered, plus extra, halved, to decorate

  • 1 tbsp caster sugar, plus 55g (1 ⁄4 cup), extra

  • 600ml carton thickened cream 1 tsp vanilla bean paste

  • 2 x 250g packet Arnott’s Arno Shortbread biscuits

  • 70g ( ⁄3 cup) white chocolate melts, melted

  • Bought raspberry flavoured meringue kisses, to decorate

5 Method Steps


  • Step 1

    Grease the base and sides of a 7cm-deep, 10 x 20cm (base size) loaf pan and line with baking paper, allowing the paper to overhang the long sides.

  • Step 2

    Place strawberries

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    (375g fresh strawberries, hulled, quartered, plus extra, halved, to decorate) in a small bowl. Sprinkle with the 1 tbsp sugar (1 tbsp caster sugar, plus 55g (1 ⁄4 cup), extra) and stir to combine. Set aside for 10 minutes to macerate. Use a fork to roughly mash. Use electric beaters to beat the cream (600ml carton thickened cream 1 tsp vanilla bean paste), vanilla and extra sugar in a bowl until firm peaks form. Use a spatula to fold the strawberry mixture through cream mixture to create a ripple effect.


  • Step 3

    Place 1 cupful of cream mixture over base of prepared pan. Spread 1 biscuit (2 x 250g packet Arnott’s Arno Shortbread biscuits) with 1 tablespoonful of cream mixture and sandwich with another biscuit. Repeat layering to make a stack of 6 biscuits. Repeat to make three 6-biscuit stacks in total. Place 1 biscuit stack, on its side, crossways in the pan, pressing down gently. Place the remaining stacks, side-by-side, to cover base of pan, pressing down gently. Top with 1 cupful of cream mixture, spreading to fill any gaps. Smooth the surface. Repeat process to make 3 stacks of 7 biscuits, placing them side-by-side on top of the cream mixture. Press down gently. Top with the remaining cream mixture, spreading to fill any gaps. Smooth the surface. Cover with plastic wrap and place in the fridge overnight to set.

  • Step 4

    Lay a sheet of baking paper on a work surface. Divide the melted chocolate into 6 spoonfuls on the paper. Use the back of a spoon to spread each spoonful with a swiping motion to create a brushstroke effect. Drape the baking paper, chocolate- side up, over a small rolling pin to create the chocolate (70g ( ⁄3 cup) white chocolate melts, melted) curls. Set aside for 15 minutes or until set.

  • Step 5

    Turn the cake onto a serving platter. Top with the chocolate curls, meringue kisses (Bought raspberry flavoured meringue kisses, to decorate) and extra strawberries to serve.
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Recipe Notes

Sandwich shortbreads with slathers of strawberry cream, then add a tumble of white chocolate curls to make it extra special.

Image by Tracy Rutherford And Brett Stevens

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