Strawberry Princessa cake

What could be better than strawberries with a glass of champagne? 😉 This no-bake Strawberry Princessa cake is perfect for summer parties and special occasions. Layers of creamy coconut filling, sweet strawberry jam and crunchy coconut wafers make it utterly delicious. It’s light, creamy and looks lovely on the table, yet it’s surprisingly easy to make.

For the best results, I recommend using thin, delicate Petit Beurre biscuits. Avoid the thicker, firmer Jutrzenka variety and look for their newer Extra Kruche or Delikatne versions instead. Similar biscuits from other brands, such as Krakuski, work well too. The thinner biscuits soften more quickly, so the cake can be ready to slice after just a few hours in the fridge.

Ingredients for the cake:

• 7 packets of Petit Beurre biscuits
• 1000 ml double cream, chilled
• 125 g mascarpone, chilled
• 5 tbsp icing sugar
• 3 tbsp coconut liqueur, chilled
• 4 tsp powdered gelatine (12 g)
• 4 Princessa coconut wafer bars, crushed
• 450 g strawberry jam
• fresh strawberries, to decorate

Pour 50 ml of cold water over the powdered gelatine and leave to bloom for 10 minutes. Gently heat over a low heat, stirring, until the gelatine has completely dissolved. You can also dissolve it in the microwave. Do not allow it to boil. Remove from the heat and leave to cool slightly.

Pour the double cream into the bowl of a stand mixer. Add the mascarpone, icing sugar and coconut liqueur. Whisk using the whisk attachment until you have a smooth, stiff cream. Add a tablespoon of the cream to the slightly warm gelatine and mix thoroughly. Add another 2 tablespoons of cream and mix again, making sure there are no lumps. Pour the tempered gelatine mixture into the remaining cream and whisk briefly, just until combined. Divide the cream into three portions, making one slightly larger than the others, as this will be used for the top layer.

Line a 23 × 34 cm baking tin with baking paper. Arrange the layers in the following order: biscuits, strawberry jam and coconut cream. Repeat the layers twice more, finishing with the cream. Sprinkle the crushed coconut wafers over the top.

Refrigerate for approximately 5 hours, until the biscuits have softened and the cake is firm enough to slice neatly. Before serving, cut into squares and decorate each piece with half a fresh strawberry.

Keep the Strawberry Princessa cake refrigerated.

Enjoy!