A cake you do not bake? Greek yogurt pureed with fresh strawberries and honey, set with gelatin dissolved in warm cream, and folded with whipped heavy cream. It chills in a springform pan for five hours or overnight and comes out pink and mousse-like.
No oven, no flour, no eggs. The gelatin does all the structural work. The yogurt and strawberry puree give it flavour, the whipped cream gives it lightness, and the honey sweetens it without refined sugar. Serve it with fresh berries or a warm berry sauce spooned over the top. It ruined every other summer cake for me — nothing baked feels this light.
Tips for Making Strawberry Yogurt Cake
Dissolve the gelatin completely
Soak the gelatin in water first, then dissolve it into warm cream or milk. If there are undissolved granules, you get rubbery spots in the finished cake.
The cream must be warm, not hot. Boiling liquid can break down the gelatin and weaken its setting power.
Fold the whipped cream gently
Whip the heavy cream until it holds its shape, then fold it into the strawberry yogurt mixture. Do not stir or beat.
Folding keeps the air in the whipped cream, which gives the cake its light, mousse-like texture. Stirring deflates it and you get a denser result.
Strawberry Yogurt Cake
- Total Time: 15 minutes
- Yield: Serves 6
- Diet: Vegetarian, Omnivore
Description
Light, airy, and refreshingly simple, this no-bake strawberry yogurt cake is the perfect summer dessert. Chill and enjoy!
Ingredients
- 1 cups (237 ml) Greek plain yogurt
- 2 cups (473 ml) fresh strawberries
- 1 tsp gelatin powder
- 0.25 cups (60 ml) half and half or light cream or milk
- 0.25 cups (60 ml) heavy cream
- 2 tbsp honey
- Berries or other fruits to serve with
Instructions
- Soak the gelatin in 4 tablespoons of water.
- Puree the fresh strawberries, yogurt, and honey in a blender until smooth.
- Heat the milk or cream and dissolve the soaked gelatin in it.
- Add the gelatin mixture to the strawberry yogurt smoothie.
- Whip the heavy cream until it holds its shape.
- Fold the whipped cream into the strawberry smoothie.
- Pour the mixture into a 6-inch springform pan or a lined 6-inch regular cake pan.
- Chill (do not freeze) the cake in the refrigerator for 5 hours or overnight.
- Serve with fresh berries or warm berry sauce.
Notes
- Whole milk yogurt in place of plain Greek gives a richer cake.
- Agar-agar can replace the gelatin; follow the packet for quantities.
- Puree the strawberries fully and drain off excess liquid, or the cake turns watery.
- Prep Time: 15 minutes
- Cook Time: 5 mins
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25
- Sodium: 20
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
Can I use a different sweetener?
Maple syrup or agave work in place of honey. The amount may vary since each sweetener has a different intensity. Taste the mixture before pouring it into the pan.
What if I do not have a springform pan?
Line a regular 6-inch cake pan with plastic wrap, leaving enough overhang to lift the cake out after chilling. A loaf pan also works for a different shape.
How long does this cake keep?
Up to three days in the fridge, covered. It does not freeze well because the gelatin texture changes when frozen and thawed. Keep it chilled until serving.
If You Liked This Recipe, You’ll Love These
- Almond Strawberry Cake
- Buttermilk Strawberry Cake
- Layered Strawberry Almond Cake with Mascarpone Cream
- Layered Summer Strawberry Cake
Would this hold up in an 8 inch pan or do i need to up the gelatin?
An 8 inch pan is nearly twice the area of the 6, so the problem is not the set, it is that you get a thin disc. Scale the whole thing up by half rather than only the gelatin. One teaspoon holds the quantity as written, and adding more without adding volume just makes it rubbery.