You have surely noticed recently many delicious and creamy yogurt cakes that often go viral on the web, but be careful, often they are fake cakes, created by artificial intelligence, the recipes almost never match the recipes shown in photos, and if you know a bit about pastry, it’s easy to realize that some cakes that look beautiful and delicious are really difficult if not impossible to replicate. Today I thought of creating a dessert that could be somewhat what is shown, but in its originality, truly made, by hand at home, obviously by me, it will never be remotely as beautiful as those desserts that are shown, but it will definitely be good and easy to reproduce at home, in three easy and quick steps we can bring home a high-pastry dessert, light and healthy, without yeast, without butter, with an olive oil shortcrust base, a strawberry cream, and a soft yogurt cream topping prepared with only egg whites and a bit of thickener, similar to a soufflé. In the end, what can I say, really happy with the result, I share with you the recipe, it won’t be perfect but it is delicious, and these are the real yogurt cream cakes, not the fake ones we are shown on the web created by AI. So let’s try together the strawberry cake with yogurt soufflé cream.

recipe strawberry cake with yogurt soufflé cream

Difficulty: Easy
Cost: Economical
Rest time: 15 Minutes
Preparation time: 30 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, All seasons

Ingredients for Strawberry Cake with Yogurt Soufflé Cream

2 1/4 cups all-purpose flour
2/5 cup sugar
3 egg yolks
1 egg
lemon zest
flour for rolling
1/4 cup extra virgin olive oil
1 1/10 lbs strawberries
1/3 cup cornstarch
3/4 cup sugar
to taste lemon juice
3/8 cup water
to taste baking soda
1 1/10 lbs plain yogurt
3 egg whites
1 pinch salt
2/3 cup sugar
to taste vanilla extract
1/3 cup cornstarch

Tools for Preparing Strawberry Cake with Yogurt Soufflé Cream

3 Bowls
1 Immersion blender
1 Electric whisk
1 Saucepan
1 Kitchen spatula
1 Knife
1 Pie pan
1 Rolling pin
1 Grater

Steps for Preparing Strawberry and Yogurt Cake

We start with the strawberries, which need to cool. Begin with the cleaning of the strawberries. We wash them with water and baking soda, dry them, and chop them into pieces.
Put the strawberries in a saucepan with water, sugar, cornstarch, a bit of lemon juice, stir, heat, roughly blend with an immersion blender, and cook a bit beyond boiling, constantly stirring, to obtain a cream.
Pour the cream into a large bowl, and stir occasionally to cool it down quickly.
In a bowl, place the yolks, add sugar and lemon zest, mix with a spoon, then add the oil and the flour. At the end, to obtain the right consistency, I added another whole medium egg. Mix by hand until obtaining a homogeneous dough.
Immediately roll out into a thin sheet about 5 mm thick on a floured surface with a rolling pin, to obtain a large disk to line a tall tart pan 24 cm in diameter with a high edge of 5 cm; see it on Amazon if you click. No need to butter and flour the mold, just sprinkle the base of the shortcrust with plenty of flour and line the mold with this base, including the edges. Pierce the base with a fork. Form the leftover shortcrust into a large cookie and place it in the freezer.
Whisk the egg whites with a pinch of salt, working with an electric whisk, halfway through add half of the sugar and whip until a firm mixture is obtained, the contents should not fall when the bowl is turned.
In another large bowl, mix the remaining sugar with cornstarch, add vanilla and yogurt, and mix to obtain a cream, then incorporate the egg whites with a spatula, little by little, with gentle movements from bottom to top.
Pour the cooled strawberry cream onto the shortcrust in the pan, then add the yogurt cream on top.
Take the shortcrust from the freezer and grate it over the yogurt cream.
Bake in a hot static oven at 356°F for about 45-50 minutes. Remove from the oven after a while and let cool before removing from the pan. At that point, it is ready to enjoy.
If it tends to deflate a little when cold, it is completely normal; the soufflé puffs up with heat, and when cold, it is normal for it to deflate, but if well cooked, it won’t sink in the center.