Strawberry Lime Cream Cake
A no-fuss, refrigerator cake with a crisp cookie base, tangy lime filling, and billowy whipped cream, perfect for special occasions.
Ingredients
For the Crust
- 1.5 cups crushed cookies (graham crackers or plain tea biscuits) Use gluten-free biscuits if needed; press firmly for a stable base.
- 0.5 cups melted butter For binding the crust.
For the Filling
- 1 can sweetened condensed milk (approx. 395 g) Do not replace with evaporated milk.
- 0.5 cups fresh lime juice (about 2–3 limes) Fresh is best — bottled juice may affect setting.
- 2 cups heavy whipping cream (nata para montar) For a lighter version, use half whipped cream and half mascarpone.
- 2-3 tbsp sugar to taste Start with 2–3 tbsp.
For Decoration
- 1 cup fresh strawberries Sliced for topping.
- to taste chocolate heart decorations For a romantic touch.
Instructions
Preparation
- Preheat the oven to 180°C.
- Combine the crushed cookies with the melted butter in a bowl. Mix until crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of a springform pan or a removable-bottom tart pan.
- Bake the crust for 10 minutes. Remove and let it cool completely on a rack.
Filling
- In a medium bowl, whisk the condensed milk with the lime juice until thickened and glossy; set aside.
- In a chilled bowl, beat the heavy cream with sugar until soft peaks form.
- Gently fold the condensed milk–lime mixture into the whipped cream until streaks disappear.
- Pour the filling over the cooled cookie base and smooth the top.
Chilling
- Refrigerate for at least 4 hours, preferably overnight, until firmly set.
Serving
- Decorate with sliced strawberries and chocolate hearts just before serving.
Notes
Serve chilled on a cold plate to keep slices clean. Use fresh lime juice for better flavor; avoid overwhipping the cream.