As the temperatures rise, the last thing you want is to heat up your kitchen by turning on the oven. Enter the no-bake strawberry shortcake, a perfect summer dessert that’s easy to make and irresistibly delicious.

Pastry Cream :
2 cups (480 ml) whole milk
1/2 cup (100 g) granulated sugar
4 large egg yolks
1/4 cup (30 g) cornflour
2 tnsp (30 g) unsalted butter
1 tsp vanilla extract

Or you can use 2 packs of instant vanilla pudding

24 lady fingers ( savoiardi)
220 g / 7,7 oz whipping cream
¼ cup confectioners sugar
1 pound fresh strawberries, hulled and sliced and patted dry

Directions

In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Do not let it boil.

In another medium bowl, whisk together the sugar and egg yolks until the mixture is light and fluffy.

Whisk in the cornflour until the mixture is smooth and there are no lumps.

Slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly to temper the eggs. This will prevent the eggs from curdling.

Pour the egg mixture back into the saucepan with the remaining milk.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.Remove from Heat: Remove the saucepan from the heat and whisk in the butter and vanilla extract until the butter is fully melted and incorporated.

Pour the pastry cream into a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Let it cool to room temperature, then refrigerate until chilled.

With a hand mixer or in the bowl of a stand mixer, whip the cream and sugar, until it just holds, stiff peaks.
Dip ladyfingers briefly in strawberry juice or milk  and arrange them in the bottom of a dish.
Spread half the cream mixture over the ladyfingers.
Place the strawberries in a single layer over the cream
Repeat with remaining ladyfingers , pudding mixture and strawberries.
Top with whipped cream and strawberries.  Chill for at least 4 hours before serving.