Best 2 No Bake Strawberry Couscous Cake Recipes
Indulge in the delectable No-Bake Strawberry Couscous Cake, a symphony of flavors and textures that will tantalize your taste buds. This innovative cake features a unique combination of couscous, strawberries, and creamy yogurt, resulting in a delightful harmony of sweet, tangy, and nutty flavors. The no-bake preparation makes it an effortless dessert, perfect for any occasion.
Discover variations of this delightful cake, including a refreshing Lemon Blueberry Couscous Cake that bursts with citrusy goodness, a tropical Mango Coconut Couscous Cake that transports you to paradise, and a decadent Chocolate Peanut Butter Couscous Cake that satisfies your sweet cravings. Each recipe offers a unique flavor profile, ensuring there's something for every palate.
STRAWBERRY ICEBOX CAKE
This strawberry icebox cake is an easy dessert! It's Layered with ripe strawberries, graham crackers, and a creamy mixture of whipped cream and cream cheese.
Categories Fourth of July spring Summer dessert fruit
Time 4h15m
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- Beat cream cheese in a large bowl using a hand mixer or a stand mixer until smooth. Add powdered sugar; beat until smooth.
- Scrape down the sides of the bowl. Add 1 cup of the heavy cream and beat at low speed until smooth. Add the remaining 2 cups of cream; beat at medium to medium-high speed until soft peaks form, increasing speed as the mixture begins to thicken. Fold in the vanilla and lemon zest.
- Spoon 1/4 cup of the cream mixture into the bottom of a 9-by-9-inch pan or baking dish; spread into a thin, even layer.
- Top with graham crackers in a single, even layer, breaking them as needed to fit. Spread about 1 1/2 cups of the cream mixture over the graham crackers, smoothing into an even layer using a spoon or offset spatula. Top the cream mixture with an even layer of berries (about 1 1/2 cups). Sprinkle evenly with 1/4 cup almonds, if using.
- Repeat two more times with the remaining graham crackers, cream mixture, berries, and almonds.
- Cover with plastic wrap and refrigerate at least four hours and up to overnight.
NO-BAKE STRAWBERRY COUSCOUS CAKE
This recipe was featured in our February/March 2010 newsletter. It was submitted by guest author Mary Olivar, Healthy Eating Specialist for the Whole Foods Market flagship store. She says that this appealing easy no-bake cake rivals strawberry shortcake.
Provided by Vegetarian Network
Categories Dessert
Time 1h30m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Cake:.
- In a saucepan, combine couscous, amasake, water, juice, and salt. Heat and stir for 10 minutes, or until couscous swells and becomes soft. Add vanilla. Pour into cake pan, smooth the surface, and add topping.
- Topping:.
- Arrange strawberries on top of cake artfully. Dissolve kudzu in juice, add lemon peel, heat and stir until it thickens. Add vanilla. Pour over strawberries and cake. Let cool for an hour in the refrigerator before serving.
Tips:
- For a sweeter cake, use ripe, sweet strawberries.
- If you don't have fresh strawberries, you can use frozen strawberries that have been thawed and drained.
- To make the cake ahead of time, assemble it and then refrigerate it for up to 24 hours before serving.
- You can also freeze the cake for up to 2 months. To freeze, wrap the cake tightly in plastic wrap and then place it in a freezer-safe bag.
- When you're ready to serve the cake, thaw it in the refrigerator overnight or at room temperature for several hours.
Conclusion:
This no-bake strawberry couscous cake is a delicious and easy-to-make dessert that is perfect for any occasion. It's made with fresh strawberries, couscous, and a creamy yogurt sauce, and it's sure to be a hit with everyone who tries it.
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