No-bake yogurt cream cake with strawberries

New week ahead and we feel inspired.

We already thinking about making light beautiful desserts, filled with Spring colors and amazing fresh flavours.

Here is a simple amazing recipe we are sure you will adore!


for the base | 200 gr graham crackers, like digestive biscuits; 100 gr butter, melted

for the filling | 400 ml whipping cream; 500 ml yogurt (3.5 %), at room temperature; 75 gr granulated sugar; 1 large organic lemon, juice & zest; 7 sheets of gelatin

to finish | 300 gr strawberries, washed, dried, hulled, & cut into thin slices;
optional: 1 packet clear cake glaze, sugar, & water (according to package instructions)

HOW to make it

Line a 28 cm spring form pan with parchment paper. In a food processor, mix the biscuits until finely ground. Add the butter and pulse again until combined. Pour the base into the prepared spring form pan and press firmly down to create an even layer. Put into the fridge.

Whip the cream and put into the fridge. Mix the yogurt, sugar, and lemon zest. Set aside.

Soak the sheets of gelatin in cold water for 5 minutes (check package instructions). Meanwhile, in a small pot, warm the lemon juice. Once soft, lift the sheets from the water and gently wring to remove any excess water. Dissolve in warm (but not boiling!) lemon juice stirring until completely dissolved. Gradually add the lemon juice-gelatine mixture to the yogurt while stirring vigorously. Gently fold in the whipped cream.

Pour the filling into the prepared springform pan and smooth the surface. Refrigerate for at least 6 hours, better still overnight.

Assembling the cake
Arrange the strawberry slices on top. If you’re making the cake in advance or would want to keep the cake fresh for one to two days, cover the top with clear cake glaze. For the glaze, follow the package instructions and refrigerate for at least half an hour.

Simple beauty, just how we love it!

Does it look delicious and unresistable or what?


Snug Hug

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