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!
