It’s a cake that doesn’t require baking and is prepared cold in a short time.
Strawberries are the highlight of this cake, and if you have the chance to use those grown in your garden, it is certainly better as they will undoubtedly be tastier.
I think it’s noticeable that the ones I used, unfortunately, are store-bought, grown in greenhouses.
These are larger, about two/three times the size of others.
When you can’t, you have to make do.
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 30 Minutes
- Portions: 8 people
- Cuisine: Italian
Ingredients
- 18 oz Strawberries
- 1 cup Butter
- 12 oz Digestive Biscuits
- 2 cups Yogurt (Strawberry-flavored)
- 2 cups Heavy Whipping Cream (For desserts)
- 3 tsps Sugar
- to taste Lemon juice
Tools
- Electric Whisk
- Food Processor
Preparation
Prepare the cake base by mixing the crumbled biscuits with the melted butter, and place the obtained mixture inside a pyrex dish, pressing well with a spoon to adhere to the bottom.
Refrigerate for twenty minutes to harden.Finally, prepare the ice cream cream with the whipped cream and strawberry yogurt, pour over the biscuit base.
Prepare the strawberries by removing the leaves, washing them well, and cutting them in half.
Squeeze half a lemon, dissolve the sugar in it, and dip the strawberries before decorating the cake.Store in the freezer and take it out a bit before serving.
“Yogurt and Strawberry Ice Cream Cake,” a tasty and strawberry-filled idea to make for a kids’ snack, but also for adults.
Yogurt and Strawberry Ice Cream Cake
Advice for the yogurt and strawberry ice cream cake
Additionally, wash the strawberries very well. Especially purchased ones, as they often use a lot of pesticides to make them look nice, which is detrimental to health. Prefer to buy organic strawberries for this dessert, even if they cost more. Moreover, on my social media pinterest instagram twitter facebook
