No-bake strawberry cake is a great choice for a summer dessert. When it’s hot and you don’t want to turn on the oven, this recipe comes to the rescue. It is light, not too sweet and very tasty.

To start, take 600 g of strawberries. Of this amount, cut 500 g into cubes for the filling, and leave the remaining 100 g whole for decorating the cake.

In a blender bowl, mix cottage cheese, yogurt, sugar and vanilla sugar until smooth, so that the mass looks like baby cheese.

In a separate bowl, mix sour cream with chopped cottage cheese.

Separately, in a saucepan, add gelatin, add milk and stir. Heat the mixture over low heat until the gelatin is completely dissolved. Remove from heat and pour in another 50 ml of milk, mix well.

Add this gelatin mixture to the curd mass, mix thoroughly to avoid the formation of lumps.

Stir in the chopped strawberries.

Take a springform pan with a diameter of 18 cm and cover it with cling film so that the mixture does not leak out. Transfer the prepared mass into it.

Top the cake with whole strawberries.

Cover the pan with cling film and place in the refrigerator for 2-3 hours to set.

If you leave the cake in the refrigerator overnight, it will become even stronger and more stable. Before serving, carefully separate the cake from the sides of the pan with a thin knife and carefully remove it.

Sprinkle the cake with grated chocolate for decoration.

The aroma, beauty and delicious taste of this dessert will not leave you indifferent!

How do you like this recipe? I will be glad to know your opinion in the comments!