Strawberry cream cake

Ingredients:

For the Biscuit Base:

2 cups crushed biscuits (such as Digestive or graham crackers)

1/2 cup melted butter

2 tbsp sugar

For the Filling:

2 cups cream cheese (room temperature)

1 cup powdered sugar

1 tsp vanilla extract

2 cups heavy whipping cream

1/2 cup strawberry jam (optional)

2 cups fresh strawberries, sliced

For Decoration:

Whole and sliced strawberries

Whipped cream

Crushed biscuit crumbs

Instructions:

1. Prepare the Base:

Mix the crushed biscuits with sugar and melted butter until well combined.

Press the mixture firmly into the bottom of a springform cake pan.

Refrigerate for at least 30 minutes to set.

2. Make the Filling:

In a bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.

Gradually add the heavy whipping cream and continue beating until the mixture becomes fluffy and holds its shape.

3. Assemble the Cake:

Spread a layer of the cream mixture over the biscuit base.

Add a layer of sliced strawberries.

Repeat the process, creating alternating layers of cream and strawberries until all ingredients are used.

Cover the cake and refrigerate for at least 4 hours (preferably overnight) to allow it to set.

4. Decorate:

Top the cake with whipped cream and whole or sliced strawberries.

Sprinkle crushed biscuits around the edges for a crunchy texture.

5. Serve:

Enjoy this refreshing and creamy strawberry cake chilled with your favorite drink!

For an extra special touch, you can drizzle white chocolate over the top or add a hint of lemon juice to the strawberries for a tangy twist!