Tofu Lettuce Wraps with Mushrooms
Fluffy, cool strawberry cream pie is the quintessential summer dessert! Best of all, it’s easy to whip up and you don’t even need to turn on the oven, so it’s ideal for hot, humid days.
Strawberry cream pie is the no-bake dessert we all need for summer entertaining!
It features a delectable combination of sweet berries, a rich cheesecake-like filling, and a light layer of whipped cream on top—and it’s all nestled inside a flaky pie crust. Oh yes.
Whether you’re looking for something to bring to your next family picnic or simply want a delicious dessert to cap off a weeknight dinner, this strawberry cream pie is guaranteed to satisfy everyone’s sweet tooth.
Why You’ll Love This [RECIPE NAME] Recipe
These are all the reasons I’m loving this [RECIPE NAME] recipe:
- It’s vegan. Hooray! Not a lot of cream pie recipes are vegan—in fact, at most stores and restaurants not any of them are. But all you need are a few simple swaps to make a strawberry cream pie that’s completely plant-based.
- It’s easy to make. With only a handful ingredients and simple instructions, you can whip up this cool, creamy, summery dessert in no time.
- It’s delicious. With the sweet flavour of ripe strawberries, rich and creamy texture, and flaky crust, you won’t be able to resist helping yourself to a second slice. (I say: go for it!)
Tofu Lettuce Wraps with Mushrooms
Fluffy, cool strawberry cream pie is the quintessential summer dessert. It's a no-bake recipe, so you don’t even need to turn on the oven!
Equipment
- Milk Frother
- Magic Pan
Ingredients
- Besan (gram flour) - 1 cup
- Eno fruit salt - 1 tsp
- Yogurt - 1/2 cup
- Water - 1/2 cup
- Salt - 1/2 tsp
- Sugar - 1 tsp
- Turmeric powder - 1/4 tsp
Instructions
- Preheat the oven to 180C/160C fan and butter two 18cm sandwich tins. Place the sugar and butter in a bowl and whisk until light and fluffy.
- Crack the eggs into a mug and stir with a fork. Gradually mix the eggs, 1 tbsp of flour at a time, into the butter mixture. Once all the eggs are combined, fold in the rest of the flour.
- Gently combine the dissolved coffee into the cake mix. Divide the batter between the two tins and bake for 25-30 minutes until the cake is risen and firm. To check the cakes are cooked through, insert a skewer and it should come out clean. Leave the cakes in the tins for 5 minutes before turning them out onto a wire rack to cool. The cake can be frozen at this stage.
- While the cake is cooling, prepare the coffee icing. Beat the icing sugar and butter together until light and fluffy, then add the dissolved coffee. Whisk until fully combined and set aside until ready to ice the cake.
- Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. If wanted, you can decorate it with walnuts or cherries.
