Skip to content
VidaRecetas
Desserts Easy

Recipe of Cold yogurt and strawberry cake

Discover how to make a delicious cold yogurt and strawberry cake, a refreshing dessert that's easy to make and perfect for any occasion. This cake combines a crunchy vanilla cookie base with a creamy natural yogurt filling sweetened with stevia, creating an ideal balance of sweetness and tanginess. Its light texture and fruity flavor make it the perfect choice for hot days or as the finale to a special meal.

Why you'll love this cake

  • It's low in calories and sugar, ideal for those seeking a healthy treat.
  • It requires no oven, just refrigeration.
  • Unflavored gelatin gives it a firm yet smooth consistency.
  • Frozen strawberries add a natural and colorful touch.

This recipe is perfect for beginners in the kitchen, as it requires no complicated techniques. Plus, you can easily adapt it by using your favorite sweetener or adding other fruits. Serve the cake well chilled and decorate it with fresh strawberries for a spectacular finish.

Share:
Recipe of Cold yogurt and strawberry cake
Image generated with AI

Prep

45 min

Cook

120 min

Servings

10

Calories

300 kcal

Ingredients

Directions

  1. 1

    Crush the cookies completely in the processor or blender.

  2. 2

    In a heavy-bottomed or non-stick pot, simmer the brown sugar with the butter over low heat, stirring constantly so that it doesn't burn.

  3. 3

    In a few minutes, a toasty mix with a delicious aroma should be left.

  4. 4

    Turn off the fire.

  5. 5

    Add cinnamon powder and stir.

  6. 6

    Add the ground biscuits and integrate evenly.

  7. 7

    Empty the removable circular mold and smooth out the bottom.

  8. 8

    Refrigerate for 30 minutes.

  9. 9

    Pour 400 ml of yogurt, stevia or sweetener to taste, 1 tablespoon of panela and 1 tablespoon of gelatin into a pot.

  10. 10

    Cook on low heat for approximately 5 minutes, stirring constantly with a wire whisk.

  11. 11

    After that time, remove and let it warm.

  12. 12

    With 250 grams of whole strawberries, fill the cake mold. For a better presentation, cut some strawberries in half and decorate the inner edge of the cake.

  13. 13

    Add the above contents to the strawberries and spread.

  14. 14

    Refrigerate 30 minutes.

  15. 15

    Process or blend the remaining 250 grams of strawberries.

  16. 16

    Pour the blended strawberries, 400 ml of yogurt, sweetener to taste, 1 tablespoon of panela and 1 tablespoon of gelatin into a pot.

  17. 17

    Cook over medium heat for approximately 10 minutes, stirring constantly with a wire whisk.

  18. 18

    Remove and let it warm.

  19. 19

    Add to the frozen contents and spread evenly.

  20. 20

    Freeze for 1 hour.

  21. 21

    Refreeze for another 30 minutes before unmolding.

Recommended recipes