Impress without distress! No-bake Valentine’s Day jello cake is easy and semi-homemade. All you need is store-bought Savoiardi cookies (aka ladyfingers), whipped cream, fresh fruits, and a package of strawberry jello.
Stress-Free Valentine’s Treat
If you belong to the team of dining in on Valentine’s Day, you probably wanna give this LOVE Jello cake a try.
In addition to being so esthetic, this show stopper cake is decadent, fluffy, feather-light, and rich in flavors and textures. Bonus: It comes together in literally no time!
I learned this cake from my mother who made this nostalgic stunning cake to celebrate all happy occasions. She used to procure freshly baked Savoiardi lady fingers cookies from “Mokambo” (a landmark bakery founded in 1948) in Alexandria – Egypt. As an ode to my mom’s cooking, I bring back this jello cake to life.
Ingredients of Valentine’s Jello Cake
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Savoyard Cookies: Get a good quality of store-bought Savoyard cookies, also known as ladyfingers.
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Whipped Cream: Buy store-bought whipped cream or make it from scratch.
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Fresh Fruits: Strawberries, bananas, red fruits, and kiwi are your best bet.
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Jello: Strawberry jello works best in this recipe.
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Flavorings: such as vanilla extract and orange zest.
What Makes this No-Bake Valentine’s Jello Cake Special
- Vibrant Colors – Its bright, playful layers make it a feast for the eyes as much as for the taste buds.
- Moist Texture – The Jello infusion keeps the cake irresistibly soft and flavorful.
- Easy to Make – A simple yet impressive dessert that requires minimal effort.
- Endless Flavor Possibilities – From fruity bursts to creamy combinations, it’s endlessly customizable.
- Nostalgic Charm – Brings back childhood memories with every bite.
- Perfect for Any Occasion – A fun, crowd-pleasing treat for birthdays, holidays, and potlucks.
How to Make No-Bake Valentine’s JelloCake
- Prepare the Whipping Cream: Add the whipping cream to the bowl of a stand mixer. Beat first at low speed for 1 minute. Add the vanilla and the orange zest, and then increase the speed to medium. Add the sugar one tablespoon at a time. Stop the mixer when soft peaks form. Chill in the fridge until you are ready to assemble the cake.
- Prepare the Jello: Prepare 1 bag of jello according to the package instructions. Add the liquid jello before it solidifies to the mold and transfer the mold to the fridge. Keep the other bag of jello to use later for dipping the lady fingers cookies.
- Shop the Fruits: Shop the fruits of your choice right before assembling the cake.
- Assemble the Cake: When the jello solidifies, get the mold outside the fridge and build the cake layers. Make the second bag of jello. Dip the cookies in the jello and fit them snug and tight into the mold. Apply a generous amount of whipped cream. Add another layer of dipped lady fingers in the liquid jello and lay it over the whipped cream. Cover the jello cake with a stretch tight and place it in the fridge for at least three hours or overnight.
Watch This Step by Step Movie.
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No-Bake Valentine’s Cake
Equipment
Ingredients
- 12-14 Savoiardi lady fingers, or more if a bigger mold is used
- 2 bags strawberry jello
- 2 bananas, sliced into 1/4 inch slices
- 200 grams strawberries, sliced
Whipped Cream
- 1 cup whipping cream, cold
- 2 tablespoons icing sugar
- 1 teaspoon vanilla
- 1 tablespoon orange zest
Instructions
- Prepare the mold. Spray or wipe the cake mold with non-flavored oil. Lay some fruits over the bottom of the non-stick cake mold.
- Make the whipped cream. Add the whipping cream to the bowl of a stand mixer. Beat first at low speed for 1 minute. Add the vanilla and the orange zest, and then increase the speed to medium. Add the sugar one tablespoon at a time. Stop the mixer when soft peaks form. Chill in the fridge until you are ready to assemble the cake.
- Prepare the jello. Get the jello ready according to the package instructions, keep it in a clean container, and let it sit on the counter until you are ready to assemble the cake.
- Assemble the cake. Quickly dip the ladyfingers in the liquid jello container (remove it before it falls apart in the jello) and arrange it carefully in the bottom of the mold, trying not to leave any big gaps in between. Trim the cookies to fit in the mold and to fill the gaps. Add a thick layer of whipped cream on top of the ladyfingers. Even out the cream layer, and arrange the fruits on top in two layers so all the cream is covered with fruits. Slowly add the liquid jello until it reaches the rim of the mold. (watch the video)
- Chill the cake in the fridge. Keep the cake in the fridge, preferably overnight.
- Unmold the cake. Run a knife around the edges to separate the cake from the walls of the mold. Unfasten the mold ring or detach the base to de-mold the cake. If you are using a glass dish, no demolding is required; just serve it directly from the pan.
- Garnish the cake with pipped cream roses, orange rind curls, and/or red fruits, and serve cold.
Nermine's Notes
- To whip up the cream faster and easier, keep the container and the balloon whisk in the freezer so they are chilled enough when you whip the cream.
- For beautiful and more defined pipped roses, add a spoonful of skimmed powder milk to the whipping cream to stabilize it.
- Spare the stress of unmolding the cake and assemble it in a glass square dish 8”x 8″.
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