Strawberry Crème de la Crème

I had bought lots of strawberries, made smoothies, mixed in yogurts, and simply ate them too..
The hot weather today made me make this : ) All were wanting something cool and creamy so this was the best I could make
I did not let it chill 3 hours as one should usually do in all cream cakes, but still it came out really A1!!

                                                              

                                            

             

                                                                

*400 gram Fresh Strawberries

Wash only before use, or they will absorb water and become soft and soggy
Cut some in halves, and some in small cubes
 
*Make the base:
8 Digestives
5 Ginger nuts
125 gram soft butter
75 gram brown sugar
(Nearly a bit more than ½ cup as brown sugar is coarse)

I used Ginger Nuts as they give a very gingerly taste, digestive are more neutral and the mixture of these both is simply awesome

-crush the biscuits, the easiest way, put them in a nylon bag and roll over with a rolling pin!
-add the sugar and mix well, add the butter and knead with both palms into a smooth mixture
-cover your baking casserole with it, by pressing it evenly on the bottom
-keep in fridge so the base turns hard

*Make the Cream:
200 ml double cream (whipped cream)
100 ml condensed milk
200 gram Cheese curd (Quark)
50 gram sugar (if you want it sweeter)

 -I keep all my utensils for 15 minutes in the freezer before I beat the cream

  That is: the beater, the bowl, and the cream
-beat your cream on one speed number II, add in some fine sugar to give it a taste
-I add the stabilizer so the cream is really firm and peaky
-beat the cheese curd and condensed milk separately and then just fold these two in   the whipped cream gently DON’T beat just fold!

**By this time you have a nice firm base, so now first put in a layer of cream, lay the cubed strawberries all over and cover with another layer of cream

Decorate with the halves of the rest strawberries, cover with a cling and keep in the fridge for at least 2-3 hours so it’s chilled!

**I must say, as I took it out after only 1 ½ hour it was really okay, the cream was firm that i cud make good pieces, keep in mind it’s NOT a cake so you have to take it out like any dessert with a big spoon or any flat one as I used
 
It was really heavenly, so cool and so creamy and so yummy. The base is till now so crunchy; the ginger nuts are firmer so they make it too crunchy and then mixed with cream ummmm its divine!!!
 
Do try and make it , you’ll love it don’t think of the Cals as there ARE thousands of it in it  lol…. Well sooooo…what ….