No-Bake Strawberry and Yoghurt Cake

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Today I want to share another idea for a strawberry dessert. This time we'll prepare a Greek yoghurt no bake cake, and we'll enhance its looks and flavour with strawberry jelly and fresh fruits.


The cake comes out incredibly refreshing, light and delicate as a cloud. Yoghurt layer will delight your palate with subtle vanilla notes, while strawberry mixture brings freshness and pleasant, natural fruit flavour. A simple-to-make dessert that will be perfect for your summer gathering with friends.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (23 cm circular baking tin)

Base

  • 250 g biscuits
  • 80 g butter

Decoration

  • 1 strawberry jelly
  • 500 ml hot water
  • 200 g strawberries

Strawberry layer

  • 1 strawberry jelly
  • 150 ml hot water
  • 400 g strawberries

Yoghurt layer

  • 12 g gelatine
  • 150 ml hot water
  • 200 g cold whipping cream (36%)
  • 70 g icing sugar
  • 10 ml vanilla extract
  • 500 g Greek yoghurt, at room temperature

Method

  1. Add one packet strawberry jelly into 500 ml of freshly boiled water. Stir through the contents of the bowl well, until jelly crystals dissolve, and set it aside until jelly starts to thicken.
  2. Pour 150 ml freshly boiled water into a separate, medium jug and add one packet strawberry jelly. Stir through the contents of the jug until you've got a uniform liquid. It can take a while, so be patient and keep stirring as long as you need. Once jelly crystals dissolve, set the jug aside to cool slightly.
  3. Put 400 g fresh strawberries into a large bowl and blend them until smooth. If your fruits have lots of seeds, you can pass the liquid through a fine sieve. I'm skipping that step.
  4. Once you've got a smooth liquid, add jelly dissolved in 150 ml of water. Stir through the contents of the bowl well, until jelly gets evenly distributed in strawberries, and put it into a fridge for about one hour, until it thickens up.
  5. Put 250 g biscuits into a large ziplock bag. I'm using Digestive biscuits, but buttery biscuits or oatcakes will work well, too. Close the bag almost completely, leaving about 1 cm gap for air to escape. Crush the biscuits with a rolling pin.
  6. Add 80 g cool melted butter to crushed biscuits. Massage the contents of the bag shortly to distribute butter in biscuits.
  7. Transfer crushed biscuits into a circular baking tin, 23 cm in diameter, spread them across the whole surface and press them down using a glass with a flat bottom, to get a flat, compact biscuit base. The bottom of the baking tin should be lined with baking paper, and its sides - with baking paper or acetate foil. Put the baking tin into a fridge.
  8. Once strawberry mixture starts thickening, move on to yoghurt. Pour 150 ml hot, freshly boiled water into a medium jug and add 12 g gelatine crystals. Stir through the contents of the jug well, until gelatine dissolves, and set it aside for around 10 minutes, to cool slightly.
  9. Meanwhile, pour 200 g cold whipping cream (36%) into a medium bowl and add 70 g icing sugar. Beat cream 3/4 of the way, that is until it visibly thickens and doubles in volume, but is not completely stiff yet. It's best to start at low mixer speed and increase it gradually as cream grows in volume. Once you've got the right texture, stop beating and set cream aside.
  10. Put 500 g Greek yoghurt at room temperature into a separate large bowl and add 1 generous tsp vanilla extract. Stir through the contents of the bowl shortly with an electric mixer, only until vanilla is distributed in yoghurt.
  11. Temper gelatine. Add 1 tsp yoghurt into cool gelatine solution and stir until smooth. Pour tempered gelatine into Greek yoghurt. Do it slowly, in a slow trickle, while mixing yoghurt at medium mixer speed. Once you've added all of gelatine continue mixing for another 30 seconds and set the mixer aside. Add previously whipped cream into the yoghurt and mix it in with a silicone spatula.
  12. Pour one ladleful of yoghurt mixture onto the biscuit base and let it spread in the bottom of the baking tin. Pour a ladle of strawberry mixture in the middle, pushing yoghurt mixture towards the sides of the baking tin in the process. Repeat layers in turn until you've used up all mixtures. Try to do it at a time when the texture of the two mixtures is similar. Once you've used up both mixtures, put the baking tin into a fridge for about one hour, for top to set.
  13. Arrange halved strawberries on top of the cake after this time and cover it with thickening strawberry jelly. It's best to do it slowly, through a spoon, and patiently distributing jelly across the whole surface of the cake. This way you won't make any holes in the cake, and jelly will not float the fruits. Put the cake into a fridge for a few hours, or best overnight, to set completely.
  14. Enjoy!

Approximate nutritional value

100 g

  • 173 kcal
  • Carbs: 18 g
  • Fat: 10 g
  • Protein: 4 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 310 kcal
  • Carbs: 31 g
  • Fat: 17 g
  • Protein: 7 g
  • Fibre: 1 g

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