Frozen Strawberry Cake, no-bake, glutenfree

It’s summer! Officially! So I need something fast, something refreshing and also something healthy. That’s why I invented this frozen strawberry cake, which can be done in less than 15 minutes. It is pleasing to the eye and everybody will love it, I promise. It may be one of your new go-to recipes. I at least have it stored as a new favorite. I honestly was surprised. I usually don’t invent cakes. I like to change recipes to me liking, I like to alter them. But start one from scratch? I don’t know what happened, but for some reason I just felt like throwing some strawberries together and hope for the best. I usually don’t mind following a recipe, but this time it was just an impluse reaction, why not mix strawberries with some crunchy almonds? I took quite a risk there, because this cake was a birthday cake for a friend of mine. And since he likes strawberries and since it is summer, I came up with this beauty.

So let’s have a look at it. It basically consists of two things: a no-gluten super crunchy almond crust with some rolled oats (Haferflocken) and lots and lots of strawberries. The best part (in my opinion) is the fun you can have with the decoration/garnish. Just put some flowers, just add some summer to it and then you even have a festive cake. Nobody will know you threw this together in less than 15 minutes!

Since it screams summer, I also decided to take part in a link party with a pastel theme. Five girls came up with the fun idea to say hello to summer. The hashtag (in German) is #pastelldichaufdensommerein, which is a wordplay on saying hello to summer and doing this in pastel colors. The cake below is in pastel colors, ok, strong ones, but still, the strawberries give a soft color to the cream. I love summer, I love colors and I love flowers. So there you go. But enough talking now, let’s finally get to the recipe.

Strawberry Ice Cake

Print Recipe
Serves: One 26 cm ∅ springform Cooking Time: 15mins preparation + at least one hour of chilling

Ingredients

  • Crust
  • 200 grams of blanched almonds (blanchierte Mandeln)
  • 130 grams of melted butter (geschmolzene Butter)
  • 50 grams of rolled oats (Haferflocken)

  • Topping
  • 500 grams of sliced strawberries after weighing (Erdbeeren)
  • 1 package (30 grams) of agar agar (or 6 leaves of gelatine) (Agartine oder Gelatine)
  • 250 grams of whipping cream (Schlagsahne)
  • optional: 50 grams of regular sugar (can be replaced with maple syrup, etc.) (weißer Zucker)
  • 1 teaspoon of vanilla extract, see here how to make your own
  • For garnish flowers and mint leaves to your liking

Instructions

1

For the crust first roast the almonds in a frying pan with no oil until toasted.

2

Mix roasted almonds and rolled oats with melted butter and pat into a springform. I like to use the bottom of a glas to make it look nice.

3

Place in the fridge until topping is done.

4

For the topping first place the sliced strawberries into a pot and gently bring to boil for some minutes to release the juice and soften the strawberries.

5

Puree strawberries and add agar agar. Bring to another boil for about two minutes, stirring constantly. If you use gelatine, follow instructions, gelatine should never boil, but only heated gently.

6

Place the strawberry mix into the freezer to cool considerably.

7

Whip the cream with the sugar and vanilla extract in a large bowl until peaks form.

8

Take out the strawberry mix. Be sure it is cool enough for the whipping cream not to melt.

9

Mix only a little of the strawberry mix into the whipping cream. Continue adding spoonfuls of strawberry mix to the whipping cream until combined.

10

Chill in the fridge for at least an hour or over night.

11

Serve chilled and garnish with flowers and mint leaves to your liking.

Notes

This cake freezes beautifully and can be unfrozen in the fridge overnight. Since it contains agar agar, it is also possible to eat at room temperature. But hey, that's up to you.

The best thing is, it is glutenfree, you can make it sugarfree and it is prepared in less than 15 minutes. Yay to that!

If you want to check out some more summer recipes and DIY ideas welcoming summer, please go here (all in German):

Love Decorations a DIY blog in German
Fräulein Meer backt a baking blog in German
Naschen mit der Erdbeerqueen a baking blog in German
Tulpentag an interior, DIY and food blog in German
Holz & Hefe a baking and DIY blog in German with some travel

So what is your way of welcoming summer? Any favorite recipes you like to pull out?

Merken

Merken

Merken

Merken

You Might Also Like

20 Comments

  • Reply
    Tulpentag
    23/06/2017 at 1:41 PM

    Oh wow, sieht das lecker aus. Und so hübsch angerichtet 🙂 Schön, dass du dabei bist!
    Lieben Gruß,
    Jenny

    • Reply
      Jenny
      23/06/2017 at 2:41 PM

      Danke dir, das Dekorieren hat auf jeden Fall viel Spaß gemacht 🙂

  • Reply
    Julia Erdbeerqueen
    23/06/2017 at 2:51 PM

    Wooow, das ist ja ein tolles Rezept:) Und ein tolles Theme 😉
    Schön, dass du mitmachst.
    Das Rezept werde ich mir direkt mal pinnen.

    Liebe Grüße von der Erdbeerqueen

    • Reply
      Jenny
      23/06/2017 at 2:53 PM

      Danke, Julia!

  • Reply
    Jhuls | The Not So Creative Cook
    23/06/2017 at 2:57 PM

    Such a pretty cake and perfect for summer! This will be a hit at this week’s Fiesta Friday party. Thank you for sharing!

    • Reply
      Jenny
      23/06/2017 at 3:37 PM

      Thanks, Jhuls, that is nice of you to say!

  • Reply
    Monika Dabrowski
    23/06/2017 at 3:32 PM

    What a creation! It’s the perfect summer dessert:) Happy FF:)

    • Reply
      Jenny
      23/06/2017 at 3:38 PM

      Same to you, I have to say, decorating it is the best part 😉

  • Reply
    Tracey@MyBajaKitchen.com
    23/06/2017 at 5:05 PM

    Our strawberries in California and Baja Mexico are delicious at this time of year. This pie needs to be made!
    Thanks for the inspiration,
    Tracey

    • Reply
      Jenny
      23/06/2017 at 5:09 PM

      Happy to share it. I envy you, here the strawberry season is almost over, so I was eager to make use of the strawberries as much as I could.

  • Reply
    Rosy | Love Decorations
    23/06/2017 at 5:27 PM

    Huhu liebe Jenny 🙂

    Erst einmal: Schön, dass du bei mit uns gemeinsam in den Sommer startest und dann auch noch mit so einem tollen Rezept *-* Dein Frozen Strawberry Cake klingt genau richtig bei diesem Wetter 🙂 Danke dir ebenfalls über deine lieben Worte über unsere Blogparade/Linkparty 🙂

    Komm gut ins Wochenende und liebe Grüße,
    Rosy ♥

    • Reply
      Jenny
      23/06/2017 at 5:38 PM

      Hallo Rosy, finde ich total super, dass ihr das ins Leben gerufen habt. Falls ihr das irgendwann in der Zukunft nochmal macht, bin ich gerne dabei. Vielleicht gibt es dann auch meinen Blog schon zweisprachig 🙂 Ich habe so viele Ideen, vielleicht mach ich nochmal mit, Sommer und Pastell, da gibt es so viel kreativ zu machen…

  • Reply
    Marileen | HOLZ & HEFE
    23/06/2017 at 10:48 PM

    Liebe Jenny,

    ein tolles Rezept hast du da eingestellt! Auch wenn wir eine ähnliche Idee hatten, unterscheiden sich unsere beiden Törtchen ja doch noch voneinander :).
    Es freut mich sehr, dass du unser erster “externer” Beitrag bist!

    Liebe Grüße
    Marileen

    • Reply
      Jenny
      24/06/2017 at 2:04 AM

      Hi Marileen, finde eure Linkparty wie gesagt ganz toll und bin vielleicht sogar noch einmal dabei.

  • Reply
    dragana
    26/06/2017 at 8:37 AM

    deine No Bake Kuchen sieht toll aus. Ich liebe Frozen Cakes

    Lg
    dragana

    • Reply
      Jenny
      26/06/2017 at 11:59 AM

      Ich auch! Schreib gerne, falls du ihn nachbackst!

  • Reply
    Ai @Ai made it for you
    26/06/2017 at 1:04 PM

    Thank you for sharing your beautiful cake at this week’s Fiesta Friday!

    • Reply
      Jenny
      26/06/2017 at 1:16 PM

      My pleasure! Let me know if you make it!

  • Reply
    frugal hausfrau
    30/06/2017 at 2:54 AM

    Jenny, this is so perfect for a summer evening and you’ve made it look so absolutely stunning!

    • Reply
      Jenny
      30/06/2017 at 6:54 AM

      Thank you so much!

    Leave a Reply