Strawberry season is in full swing and sure to spoil with those ruby-esque berries. We prefer to eat these berries straight or bake them into mouthwatering baked goods. Plus, with our no-bake Greek yogurt strawberry cake, the oven stays cold and the refrigerator is left to do the heavy lifting. Try it now!
How to Make Our No-Bake Greek Yogurt Strawberry Cake
The creamy and eponymous component for the cake is Greek yogurt. This thick and tangy dairy product is rich in protein and has a smooth texture that makes the no-bake strawberry cake pleasantly creamy, without being too heavy. Its natural creaminess provides the perfect base for a light and delicious dessert.
The star of the cake is, of course, the strawberries. Whether fresh from the market or out of the freezer aisles, strawberries make everything better. No wonder, they’re mood boosters! This recipe calls for making a delicious cream out of these bad boys. You’ll purée, sieve, and refine them with mint leaves and vanilla sugar. Trust us, it’s perfect, especially on hot days.
Our cake base comes from the refrigerator. For this, you will simply crush oatmeal cookies, or alternatively chocolate cookies for a chocolatey note. Once properly crushed, gently press the crushed cookies onto a greased springform base and then chill in the refrigerator. This recipe is truly so well coordinated, that it will be properly chilled by the time you’ve made the strawberry cream.
Once the cream has been prepared, simply spread it over the chilled cookie base. Then all you need to do is let your no-bake Greek yogurt strawberry cake set in the refrigeration for a few hours. Around three hours later, rejoice that you have made a truly chill and fruity cake, all without having used a single oven mitt.
Sounds great, doesn’t it? We don’t blame you if you’re totally in a cake mood now. Our banana caramel cake, carrot cake with apples & nuts, and mini lemon cake recipes are sure to scratch that itch.
Our No-Bake Greek Yogurt Strawberry Cake
Equipment
- 1 Springform pan (11-inch diameter)
Ingredients
- 1 ¾ cups crushed oatmeal cookies
- ½ cup butter
- 1 organic lemon
- 35 oz Greek yogurt
- ½ cup sugar
- 6 tsp powdered gelatin
- 21 oz strawberries
- 1 tsp vanilla sugar
- 1 handful mint leaves
Instructions
- Place the cookies in a freezer bag and crush them. Melt the butter in a saucepan and mix it with the cookies. Using your hands, press the cookie mixture lightly onto the bottom of a springform pan. Chill in the refrigerator.
- Wash the lemon with hot water, then finely grate about 2 teaspoons of zest. Afterwards, halve the lemon and juice it. In a bowl, whisk together the Greek yogurt, sugar, lemon zest, and tablespoon of lemon juice until smooth.
- Sprinkle the powdered gelatin over ¼ cup cold water and let it sit for 5–10 minutes to bloom.
- Wash the strawberries, remove the stems. Keep a few whole strawberries for decoration and chop the rest.
- In a sauce, combine the strawberries with 2 tablespoons of lemon juice, vanilla sugar, and mint leaves. Bring to a boil over medium heat. Once boiling, reduce the heat and let simmer for 5 minutes.
- Purée the compote, then strain it through a sieve into a bowl. Set aside the juice. Clean the saucepan, reheat the strained strawberry purée, and dissolve the gelatin in it.
- Pour the strawberry mixture and the liquid from the strawberries into a bowl and gently fold it into the Greek yogurt cream.
- Spread the strawberry cream over the cookie base. Place the cake in the refrigerator and let chill for 3 hours.
- Finally, garnish the Greek yogurt strawberry cake with the whole strawberries before serving. Enjoy!