No-bake chocolate biscuit and strawberry cream cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the cream cheese into the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until it's loose (you can also use a hand-held mixer for this). Add the icing sugar and beat on low, scraping down the sides of the bowl with a spatula, until it's combined with the cream cheese. With the mixer still on low, slowly pour in the cream, and once it's combined, increase speed to medium high and beat until stiff peaks form, 1 to 2 minutes.

Step 2

To assemble the icebox cake, grab a medium-sized rectangular baking dish (mine measures 20cm by 15cm). Spread a thin layer of the cream mixture at the bottom of the dish to stop the biscuits from sliding around. Arrange the biscuits in a single layer and then top with a layer of sliced strawberries. Top with about ⅓ of the remaining cream and using an offset spatula or the back of a spoon, carefully smooth the cream out. Repeat this layering of biscuits, strawberries and cream two more times so there are three layers of each (finishing with a layer of cream). You should have some strawberries leftover for topping.

Step 3

Cover with cling wrap and refrigerate for 4 hours (or overnight).

Step 4

When ready to eat, crush up 4 or 5 chocolate biscuits and scatter on top of the cake, along with any remaining strawberries. Cut into square pieces and serve immediately.