No Bake Peach Cream Refrigerator Cake Recipe
Imagine a dessert so creamy, fruity, and effortless that it makes your oven jealous. Peach Cream Refrigerator Cake is the lazy baker’s secret weapon—no baking, no fuss, just layers of velvety cream, juicy peaches, and buttery biscuits. If you’ve ever wanted to impress without the stress, this is your golden ticket.
This isn’t just another dessert—it’s a textural masterpiece. Soft peaches, pillowy whipped cream, and slightly chewy biscuits create a symphony in every bite. Plus, it’s no-bake, meaning you won’t sweat over a hot oven. The best part? It tastes like you spent hours, but it’s embarrassingly easy.
It’s also wildly adaptable. Swap peaches for mangoes, use gluten-free biscuits, or add a splash of bourbon for a grown-up twist. This cake is the culinary equivalent of a trusty playlist—always hits the right notes.
Prep Time: 20 minutes
Cook Time: 0 minutes (yes, really)
Total Time: 4 hours 20 minutes (includes chilling)
Servings: 8-10 people (or just you with zero regrets)
Ingredients
Instructions
- Whip the cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Pro tip: If your cream isn’t cold, you’ll get soup, not peaks.
- Prep the peaches: Slice them thin. If using canned, drain well—no one wants a soggy cake.
- Layer the magic: In a rectangular dish, spread a thin layer of whipped cream. Top with biscuits, then more cream, then peaches. Repeat until you run out of ingredients, ending with cream.
- Optional jam drizzle: Warm the peach jam slightly and drizzle over the top layer for extra peachy vibes.
- Chill: Cover and refrigerate for at least 4 hours (overnight is better). The biscuits need time to soften into cake-like perfection.
- Garnish and serve: Top with fresh mint or extra peach slices. Slice, serve, and watch people lose their minds.
Nutritional Values (Per Serving)
Calories: 320
Carbs: 35g
Fat: 18g
Protein: 4g
Sugar: 22g
FYI, this isn’t health food—it’s happiness in a dish. Balance it with a salad for lunch if you must.
Storage Instructions
Keep this cake covered in the fridge for up to 3 days. The biscuits soften more over time, but it’s still delicious. Don’t freeze it—the cream turns weird and grainy. Trust me, it’s not worth the heartbreak.
Common Mistakes to Avoid
- Using warm cream: It won’t whip. Chill your bowl and beaters first.
- Soggy fruit: Drain canned peaches thoroughly. Fresh? Pat them dry.
- Rushing the chill time: Skipping the 4-hour wait means crunchy biscuits. Patience, grasshopper.
- Overloading layers: Too much cream or fruit makes the cake unstable. Moderation is key.
Alternatives
This recipe is a blank canvas. Try these twists:
- Fruit swap: Mangoes, strawberries, or even cherries work.
- Boozy upgrade: Add a tablespoon of bourbon or amaretto to the cream.
- Vegan version: Use coconut cream and vegan biscuits.
- Chocolate fix: Add cocoa powder to the cream and use chocolate biscuits.
Frequently Asked Questions
Can I use Cool Whip instead of whipped cream?
Sure, if you’re okay with sacrificing flavor and texture. Fresh cream wins every time.
How do I prevent the cake from sliding?
Chill the dish before layering, and don’t overdo the fruit or cream. Stability is a game of balance.
Can I make this ahead?
Absolutely. It’s actually better after 12+ hours in the fridge.
Why are my biscuits still hard?
You didn’t wait long enough. Give it time—good things come to those who chill.
Can I use frozen peaches?
Only if you thaw and drain them first. Excess water = sad, mushy cake.
Final Thoughts
Peach Cream Refrigerator Cake is the dessert equivalent of a mic drop. It’s easy, impressive, and tastes like summer on a plate. Whether you’re feeding a crowd or treating yourself, this recipe delivers every time.
So grab those peaches, whip that cream, and let your fridge do the work. Your future self (and your taste buds) will thank you.
