Strawberry Cold Cake… Fresh, Light, and Without Thickeners!
A very fresh dessert that is prepared very quickly and will make you look great, guaranteed!
This cake is a triumph of lightness and deliciousness, made with simple and healthy ingredients like Greek yogurt, cream, and lots of juicy strawberries.
The best part? No thickener will be needed! You just need to prepare it well in advance (at least 4 hours) before enjoying it, and you’re done. The rest in the fridge is the secret to its perfect consistency.
I’m sure this cake will win you over too, just as it has won over all my guests!
Let’s start messing around!
Happy recipe, Giusi.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 25 Minutes
- Portions: 10 People
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients for the Strawberry Cold Cake
If you use already sweetened vegetable cream, I recommend reducing the granulated sugar by 30 grams.
- 7 oz dry biscuits (To be crumbled)
- 4.5 oz butter (Melted)
- 10.6 oz Greek yogurt
- 7 oz fresh cream for whipping
- 3.5 oz granulated sugar
- 7 oz strawberries
- 8.8 oz strawberries
- 1.8 oz granulated sugar
- 2 tbsp lemon juice
Tools
I used a springform pan with a diameter of 9.5 inches.
Steps for the Strawberry Cold Cake
First of all, melt the butter in the microwave or in a double boiler and let it cool.
Meanwhile, crumble the biscuits inside a mixer or inside a food bag (simply roll over it with a rolling pin).
In a bowl, quickly mix the crumbled biscuits with the butter.
Pour the obtained mixture into a pan lined with baking paper and with the help of a glass or spoon, compact well towards the bottom.
Put the base in the fridge for 30 minutes.
Meanwhile, in a bowl, pour the yogurt with the sugar and mix well.
In a well-chilled bowl, use electric beaters to whip the cream well.
Start adding the cream little by little to the yogurt and sugar mixture and mix from the bottom up.
At this point, also add the chopped strawberries (very small, please, so you won’t have problems when cutting the cake) and incorporate well.
Take the base from the fridge and pour over the yogurt, cream, and strawberry cream. Level the surface well and put it in the fridge.
Meanwhile, prepare the topping. In a saucepan, pour the strawberries in pieces with the sugar and lemon juice and cook until the strawberries are very soft, it will only take a few minutes.
Remove from the stove and blend with an immersion blender.
Filter the obtained mixture through a fine-mesh strainer to remove any impurities and traces of seeds.
Let it cool, take the cake and pour the strawberry topping over it.
Level well and put the cake back in the fridge until ready to serve.
After the resting time in the fridge, use a knife to gently go around the edges before opening the pan.
The strawberry cold cake is finally ready to be enjoyed!
I hope its freshness and lightness will win you over.
See you at the next recipe!
A hug, Giusi.
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Storage and Tips.
I recommend keeping the bowl where you will whip the cream in the fridge for half an hour before using it, to ensure a good outcome.
Keep the whipping cream (even the vegetable kind, which is usually kept at room temperature) in the fridge for many hours before using. The cold is crucial!
I also recommend preparing the strawberry cold cake the night before to allow it to set well and enjoy it at its creamiest.
