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Strawberry & Cream Jelly Cake

Strawberry & Cream Jelly Cake

This fancy, wobbly centrepiece will sit superbly at your next Friendsmas dinner or family gathering. It’s also a majorly simple recipe to master, we promise!

Recipe by @locodairyfree

  • 125g strawberries, quartered
  • 5 cups boiling water
  • 2 x 85g strawberry vegan jelly crystals
  • 1 1/2 tbsp agar powder
  • 300g LOCO Thickened Creamy
  • 100g caster sugar
  1. Spray a 1.5L jelly mould with cooking spray to grease. Wipe down with paper towel.
  2. For the strawberry jelly layer, place 85g of strawberry vegan jelly crystals into a heatproof bowl. Add 2 cups boiling water. Stir until dissolved then set aside. Repeat process with second pack of vegan jelly crystals and boiling water.
  3. For the cream jelly layer, Place the gelatine and 1 cup boiling water in a heatproof jug and stir until dissolved. Place LOCO Thickened Creamy and caster sugar in a small saucepan. Stir over low heat until sugar dissolves. Stir in dissolved gelatine mixture. Remove from heat and pour into a bowl.
  4. For the assembly, pour half of the strawberry jelly into the prepared jelly mould. Scatter over half of the strawberries. Place in fridge for 10-15 minutes or until just set but not firm (it should stick to your finger when touched).
  5. Carefully pour the cream jelly over the raspberry jelly. Return to fridge for 10-15 minutes or until just set. Place in fridge for 30 minutes or until just set.
  6. Carefully pour remaining strawberry jelly over the cream layer and top with remaining strawberries. Place in fridge overnight or until it sets firm.
  7. To serve, gently loosen the jelly from the mould by pulling it away from the edges. Carefully turn out onto a serving plate. Decorate the plate with any leftover strawberries. Enjoy!