Strawberry Yogurt Cake
Perfect for spring and summer, this easy no-bake cake is filled with fresh strawberries and is easy to make ahead of time.
30 min + 6 h
Easy
12
Recipe Ingredients
Ingredients for the base
- 250 grams digestive biscuits
- 150 grams unsalted butter, melted
- 50 grams caster sugar
Ingredients for the filling
- 200 millilitres whipping cream
- 240 grams Greek yogurt
- 40 grams caster sugar
- 500 grams strawberries
- 10 grams gelatin powder
Ingredients for the garnish
- 50 grams digestive biscuits, ground
- fresh strawberries
Methods
1. Prepare the base
Crush the digestive biscuits in a food processor. In a saucepan, melt the butter and dissolve the sugar in it. Then mix well with the ground biscuits and fill into a springform tin or a cake ring with a diameter of 23 cm (9″). Spread the mixture evenly and place it in the fridge until the filling is ready.
2. Prepare the filling
Prepare the gelatin powder according to the directions on the package, then set aside.
In a food processor, puree the strawberries and sugar until free of lumps. Add the yogurt and blend until smooth. In a mixing bowl, beat the whipping cream until stiff peaks form, then add the dissolved gelatin and the yogurt. Continue beating the mixture until it thickens.
Pour the filling over the prepared base, spread it evenly, and leave it to cool for at least 6 hours, preferably overnight.
3. Serve
Garnish with fresh strawberries and/or ground biscuits to serve.
Enjoy!
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