Classic no-bake whipped cream cake with fresh raspberries
This is the basic, "safe" version of a no-bake whipped cream cake, topped with fresh raspberries — a good starting point you can adapt further (cocoa, chocolate, other fruit) once you’ve got the base method down. For more detail on the whipping itself, see the stable whipped cream guide.
Ingredients
Method
Tips for slicing and storage
Slice with a sharp knife dipped in warm water and dried after each cut — the layers stay clean and don’t smear. Keep the cake in the fridge and bring it out only just before serving.
Ingredients
- 400 g sponge fingers or tea biscuits
- 300 ml milk, for soaking the biscuits
- 200 g instant whipped-topping powder (check the ratio on your own packaging)
- 400 ml well-chilled milk or water, for whipping the cream
- 200 g fresh raspberries, for garnish
Method
- Whip the cream following the stable whipped cream guide (cold bowl, cold liquid, whip to stiff peaks).
- Line a 24 cm springform pan with plastic wrap.
- Briefly dip each biscuit in milk and arrange the first layer on the bottom of the pan.
- Spread a layer of whipped cream, then repeat alternating biscuit-cream layers until the ingredients are used up, finishing with a layer of cream.
- Decorate with fresh raspberries just before serving.
- Refrigerate for at least 4 hours, ideally overnight, before slicing.
Read next
How to make stable whipped cream for cake decorating
Powder-to-liquid ratio, temperature, and whipping time — step by step to whipped cream that holds its shape on a piping bag and doesn’t weep.
Why won’t my whipped cream set — 7 common mistakes
Whipped cream staying watery, not rising, or splitting an hour later? Here are seven common causes and how to fix them on your very next cake.
How much whipped cream do you need for a cake — a diameter guide
A rough amount of whipped cream by cake diameter (18-30 cm), for filling and decorating separately — so you don’t buy too much or too little.