Easy Cherry Berry Pie

A wonderful no-bake cherry berry cake made with savoiardi sponge finger biscuits.

The ingredient of Easy Cherry Berry Pie

• 300 ml thickened cream
• 2 tablespoons icing sugar
• 1 teaspoon vanilla extract
• 250g strawberries hulled coarsely chopped
• 24 small biscuits savoiardi
• 125 ml 1 2 cup fresh orange juice
• whole and chopped pitted cherries to serve

The Instruction of easy cherry berry pie

• use electric beater to beat 200ml of the cream in a bowl until soft peaks form add the icing sugar and vanilla and beat until firm peaks form place the strawberries in a bowl and using a fork coarsely mash fold in the cream mixture
• a reduction of 10 biscuits savoiardi in half crossways place cut side down to the side of a 19 cm base measurement springform pan place the orange juice in a bowl working with 1 cookie at a time quickly dip 7 from the rest of the biscuits in the orange juice turning to soak each side place it on the bottom of the pan cutting to fit if necessary
• spread half of the cream mixture over the biscuit layer repeat with the remaining 7 biscuits and orange juice top with the remaining cream mixture and smooth the surface gently tap the mould on the bench to settle the mixture and remove any air pockets cover and place in refrigerator for 4 hours or until cool
• to serve remove the pan from the base and carefully carried a large knife between the base and the cake to loosen it gently slide the cake onto a serving dish alternatively just serve the cake from the springform pan base
• use the electric mixer to beat the remaining 100ml of cream in a bowl until soft peaks form a spoonful of the cream on the cake garnish with the cherries

Nutritions of Easy Cherry Berry Pie

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