Soft and uniquely delicious, yogurt squares with whipped cream and strawberries are simple little treats, particularly delightful. The base is a yogurt cake that melts in your mouth, soaked with Alchermes syrup or your preferred soak. The filling, instead, is very delicate and tasty with pieces of strawberries inside and is simply made from whipped cream and yogurt. A perfect, fresh and flavorful combination, especially for those who love this type of dessert. To make our yogurt squares with whipped cream and strawberries you will need:
More strawberry desserts recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 4 servings
- Cooking methods: Oven
Ingredients
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup plain yogurt (natural)
- Half grated zest of half a lemon
- 1/2 cup vegetable oil (plus 2 teaspoons (total about 130 ml/4.4 fl oz))
- 1 2/3 cups all-purpose flour
- 3/4 cup potato starch
- 1 sachet baking powder
- 1 cup sweetened whipping cream (already sweetened (about 250 ml))
- 7 oz strawberries (about 1 1/3 cups sliced)
- 1/3 cup Greek yogurt (plain or flavored)
- Alchermes syrup
- to taste powdered sugar
Preparation
Beat the eggs in a bowl with the sugar until you obtain a pale, fluffy mixture.
Add the yogurt, then drizzle in the oil and the grated zest of half a lemon. Sift the flour together with the potato starch and the baking powder over the mixture, incorporating them gradually into the batter.
Once you have a smooth, homogeneous batter free of lumps, pour it into a rectangular baking pan about 11 x 8 2/3 inches (28 x 22 cm), previously well lined with parchment paper.
Transfer the cake to a preheated oven at 356°F (180°C) and bake for about 35-40 minutes, performing the usual skewer test.
Remove from the oven and let cool completely. In the meantime, prepare the soak and the filling.
You can use the soak you prefer, even a non-alcoholic one. I used an Alchermes-based soak: bring to a boil about 3/4 cup plus 1 tablespoon (approximately 200 ml) of water with 1/2 cup (100 g) of sugar and the whole peel of a lemon. Once the sugar has dissolved, remove the lemon peel and add about 3 tablespoons plus 1 teaspoon (50 ml) of liqueur. Once well chilled, the soak is ready to use.
For the filling, clean the strawberries and cut them into pieces. Put them in a bowl with 3 or 4 tablespoons of powdered sugar and 2 tablespoons of cold water, and mix.
Strain them through a sieve and set aside. Whip the cream to stiff peaks and add the yogurt of your preferred flavor (even strawberry), folding gently from the bottom up.
Finally, fold the chopped strawberries into the cream mixture, always mixing gently with a spatula.
Take the cake and slice it in half horizontally. Brush both inner surfaces with the Alchermes soak.
Fill it with the yogurt, cream and strawberry mixture, level the surface well and close with the other layer of cake. Let it rest in the refrigerator for at least 2-3 hours.
Before serving the cake, dust it with powdered sugar and cut it into squares.
Bon appétit and… see you at the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
