Yogurt cake with strawberry jelly and berries
- Energy Kcal 621
- Carbohydrates g 68.8
- of which sugars g 56.5
- Protein g 15.5
- Fats g 31.6
- of which saturated fat g 18.1
- Fiber g 4.3
- Cholesterol mg 112
- Sodium mg 184
- Difficulty: Average
- Prep time: 40 min
- Cook time: 10 min
- Serving: 8
- Cost: Average
- Note + 4 and a half hours of cooling
PRESENTATION
Golden color from the strawberry jelly topping makes this yogurt cake stand out on any family table while the soft, creamy middle gives it that really good bite adults and kids look for. Layers of yogurt cake blend a nice textured base with a rich and smooth dairy filling that’s always a big crowd-pleaser, especially when the sun’s out and folks want something light but still special. Families love the fun mix of sweet flavors: the vanilla-scented biscuit bottom, the tangy notes from the yogurt, and that perfectly set strawberry jelly shining up top. Whenever you cut a slice, bright strawberry red pops against the fluffy center…that’s why people usually reach for seconds. The way it looks—so pretty with fresh strawberries—gets everyone excited for dessert, so this is the one you bring to gatherings, birthdays, or just that relaxed weekend at home when someone wants a treat. Home cooks especially like this one since it’s a no-bake cake, always turning out nice and reliable, and nobody ever leaves leftovers behind. (Great with coffee or tea, trust me—it’s DELICIOUS that way.)
Busy families call this yogurt cake with strawberry jelly a little lifesaver since it’s simple, flexible, and fits around busy days. Versatility stands out; sometimes folks swap in other berries, or try an extra layer of jelly, but that moist yogurt middle makes the magic happen no matter what. Serving up this cake for dessert or snacking after school? Totally works…and some families even top theirs with extra fruit or whipped cream for even more sweet flavor. Not too heavy, just enough smooth richness, and always a big hit—kids usually ask for it again soon. If someone’s looking for a go-to family dessert, this no-bake yogurt cake fits the bill year-round because the flavor works in any season, the colors are inviting, and it honestly just TASTES so great every single time. (Leftovers? Rarely happens.) For home bakers who want reliable results and a treat everyone looks forward to, this friendly, refreshing, and good textured cake keeps folks happy and coming back for another piece—definitely worth keeping in the regular dessert rotation.
INGREDIENTS
- Ingredients for the 9-inch Base
- Digestive biscuits 6.4 oz (180 g)
- Butter 3.5 oz (100 g)
- For the Yogurt Cream
- Greek yogurt 2.67 cups (650 g)
- Cow's milk ricotta cheese 2 ¾ cups (650 g)
- Powdered sugar 1 ¼ cup (130 g)
- Fresh liquid cream ½ cup (100 g)
- Gelatine 1 tbsp (15 g)
- Vanilla bean 1
- For the Strawberry and Berry Jelly
- Strawberries 5 ½ cups (800 g)
- Raspberries 0.8 cup (100 g)
- Blueberries ¾ cup (100 g)
- Powdered sugar 1 ¼ cup (150 g)
- Gelatin in sheets 0.5 oz (15 g)
- For the Garnish
- Strawberries 1
- Raspberries ¼ cup (25 g)
- Blueberries 0.167 cup (25 g)
- Currants 3.5 oz (100 g)
- Mint 1 sprig
How to prepare Yogurt cake with strawberry jelly and berries
To prepare the yogurt cake with strawberry and berry jelly, start by placing the cookies in the mixer 1 and activating the blades to grind them into powder. Transfer the cookie powder to a bowl and add the butter, which you have melted in a saucepan 2. Mix well 3 to obtain a homogeneous mixture.
Line a 9-inch springform pan with parchment paper and spread the mixture on the bottom 4, pressing with the back of a spoon to create a compact and smooth base 5. Transfer to the freezer to set for at least half an hour so that the mixture solidifies. Meanwhile, attend to the cream: sieve the ricotta in a bowl 6 to remove the whey.
Add the Greek yogurt 7 and, with a spatula or a whisk, begin to mix. Add the powdered sugar 8, then take the vanilla bean, cut it lengthwise, and scrape the seeds with the tip of a knife 9.
Add the vanilla seeds to the creamy mixture 10 and mix again until smooth 11. At this point, soak the gelatin in cold water for about 10 minutes 12.
Heat the cream in a saucepan, and after the soaking time, squeeze the now-soft gelatin and add it to the hot cream 13, stirring until completely dissolved. Add the liquid to the yogurt cream mixture 14, mix thoroughly to incorporate it evenly, then remove the springform pan from the freezer and pour the mixture over the cookie base 15, smoothing it gently.
Refrigerate to set well for at least 2 hours 16. Meanwhile, prepare the jelly for the topping. Clean and wash the strawberries and cut them in half 17. Place them in a large pan along with the raspberries 18
And the blueberries 19, and also add the powdered sugar 20. Stir and cook over low heat for at least 10 minutes, then strain the resulting puree through a sieve 21.
Transfer the puree to a saucepan 22, soak the gelatin in cold water for 10 minutes 23, squeeze it, and add it to the hot puree in the saucepan 24, stirring well to dissolve it completely.
Strain the mixture 25 and let it cool slightly, then pour it into the cake pan over the layer of yogurt cream, which will have set by now 26. Smooth it well and transfer it to the fridge, where the cake should set for another 2 hours 27.
After the time has elapsed, open the pan and carefully remove the parchment paper 28. Place the yogurt cake on a cake stand or serving tray 29, and finally, before serving, decorate it with the berries, the whole strawberry, and the mint leaves 30.