Strawberry Yogurt Cake

I woke up today to a rainy morning and clouds, but a few hours later all that turned to a beautiful, sunny day. Seeing the sun and first spring flowers blooming out there I was so inspired to bake something light and springy. This Strawberry Yogurt Cake came right to my mind. These kind of yogurt and cream based cakes are often made in Germany. If any cake can be called light, then this is it (despite the cream :) ). There is no butter and I excluded egg yolks! There is plenty of yogurt which makes it very refreshing and then strawberries to make the whole experience complete. It’s almost as if a smoothie was transformed into a cake. I LOVE IT, I hope you will too!

Strawberry Yogurt Cake                Printable recipe

For the cake:

  • 3 egg whites (large eggs)
  • A smidgen of salt
  • 4 tbsp sugar
  • 4 tbsp flour
  • ¼ tsp baking powder

Spring form cake  pan 9 in (23 cm) in diameter; Parchment paper round (same diameter as the pan)

For the filling:

  • 1 ¼ cup (300 ml) heavy cream
  • ¼ cup (50 g)sugar
  • 1 vanilla sugar (or 1 tsp vanilla extract)
  • 2 cups (500 ml) plain yogurt (2%)
  • ½ cup (100 g) sugar
  • ½ tsp lemon zest
  • 1 lb (450 g) fresh strawberries + 4-5 for decoration
  •  2 envelopes of plain gelatin
  • 4 tbsp water

Cake preparation:

  1. Add smidgen of salt into egg whites and beat them until fluffy, add sugar and beat few minutes more. Combine flour and baking powder, fold into egg white mixture by hand.
  2. Preheat oven to 365 F (185 C). Line the spring form with parchment paper and pour the cake batter in. Bake for about 10-15 minutes or until tooth pick inserted in the cake comes out clean. Cool completely. Remove the parchment paper from the bottom of the cake and return the cake to the form.

Cake filling:

  1. For the filling whip the cream until dense, add sugar and whip for one more minute. Cover and refrigerate.
  2. In another bowl add yogurt, lemon zest and sugar and mix by hand until smooth. Set aside.
  3. Put 4 tbsp cold water in a small cooking pot, empty contents of 2 gelatin envelops into it, mix it so there is no crumbs. Set aside for about 5 minutes.
  4. Wash strawberries, remove stems, put into blender and blend until liquid. Add strawberries into yogurt mixture.
  5. Place the cooking pot with gelatin on the stove and lightly heat it, only until dissolved, do not let it boil! Add to it about ½ cup yogurt mixture and mix well. Now pour the gelatin mixture into remaining yogurt mixture, add whipped cream and again mix by hand until it all blends and looks like a strawberry smoothie.
  6. Pour the filling into the spring form and on the top of the cake. Filling will be liquid and that is ok.
  7. Refrigerate for 3 hours minimum or best over night. After that filling will become dense (like jello).
  8. Remove spring form ring, decorate the cake with whipped cream and strawberries.

BON APPETIT!

30 thoughts on “Strawberry Yogurt Cake

  1. What a light and refreshing recipe! There’s no four seasons here in Singapore (it’s mostly summer whole year round) but I’m still going to try this cake! ;)

  2. Everything about this post is so girly and springy just what I needed to see on this dark drab polluted day in HK! I want to have a tea party just so I can try this lovely strawberry yogurt delight. Take care, BAM

  3. What perfect timing! I was looking for a light cake recipe because I am trying to loose some unwanted padding but be able to bake. Hee. I am going to try this coming weekend or soon. Thanks for posting this.

    1. Gracias Katya! It’s is for sure one of my favorite cakes. It can be mabe with any berry type of fruit. Yes, let me know once you try it. :)

  4. Thanks for liking my post and givi g me a chance to see yours! Your cake is beautiful, you are an artist! I’m not a baker, but I love this cake so much I have to try it! I think I can make it gluten free as well, thanks again Bella!

  5. Thank you Sibella! I have been looking for the perfect strawberry yoghurt cake for a long time. I will look no longer. I made it and we loved it. Thank you again for sharing this wonderful recipe.

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