A Fresh, Light, and No-Bake Delight for Summer Days
⸻
Introduction:
Looking for a refreshing, easy, and crowd-pleasing dessert that doesn’t require gelatin or heavy cream? This Cold Strawberry Cake is just the thing! Made with a simple biscuit or sponge base, layered with a light yogurt or whipped milk filling, and topped with juicy strawberries, it’s the perfect no-bake treatfor warm days. It’s airy, naturally sweet, and ideal for those avoiding gelatin or rich dairy.
⸻
Origin:
This style of cake has its roots in European summer desserts, particularly from Germany and Eastern Europe, where fruit-topped yogurt cakes are common. These cakes prioritize freshness, seasonal fruit, and minimal cooking — offering a natural and healthy twist on traditional sweets. This version uses strawberries and omits gelatin or heavy cream, making it suitable for a wide range of dietary needs.
⸻
Ingredients (Serves 8–10):
🧁 For the Base:
• 200g (7 oz) plain tea biscuits or graham crackers
• 80g (5 tbsp) unsalted butter, melted
🍓 For the Strawberry Layer:
• 300g (10 oz) fresh strawberries, sliced
• 1–2 tbsp sugar or honey (optional, depending on strawberry sweetness)
• 1 tsp lemon juice
🥣 For the Filling:
• 400g (14 oz) full-fat Greek yogurt or strained yogurt
• 150ml (⅔ cup) sweetened condensed milk or whipped evaporated milk
• 1 tsp vanilla extract
• Zest of 1 lemon (optional)
⸻
Optional Add-Ins:
• 1–2 tbsp cornstarch mixed with strawberry puree (to thicken topping slightly)
• Sliced bananas or kiwi as a fruit mix
• Use a sponge cake base instead of biscuit for a softer texture
• A pinch of cardamom or cinnamon in the yogurt for warmth
⸻
Instructions:
Step 1 – Prepare the Base:
1. Crush the biscuits into fine crumbs using a food processor or by hand in a zip-top bag.
2. Mix with melted butter until it resembles wet sand.
3. Press into the bottom of a springform pan (8–9 inches) and smooth it out evenly.
4. Place in fridge for 30 minutes to firm up.
Step 2 – Make the Filling:
1. In a bowl, whisk together Greek yogurt, sweetened condensed milk (or whipped milk), vanilla, and lemon zest until smooth and fluffy.
2. Pour over the chilled base and level with a spatula.
3. Chill in fridge for another 1–2 hours to set slightly.
Step 3 – Prepare the Strawberries:
1. Toss sliced strawberries with lemon juice and sugar (if needed).
2. For a more jam-like topping, mash a portion of the strawberries and heat gently for 5–6 minutes, stirring, then cool completely.
3. Layer fresh or cooled strawberries over the yogurt layer.
Step 4 – Final Chill:
• Refrigerate the assembled cake for at least 4 hours, preferably overnight for best structure and flavor blending.
⸻
Tips for Success:
• Use thick yogurt (Greek or strained) to avoid a watery texture.
• If using whipped milk instead of condensed milk, make sure it’s well chilled and whipped until soft peaks.
• Chill each layer thoroughly for clean slicing and firm texture.
• For neater presentation, run a knife along the edge before removing from the springform pan.
⸻
Serving Recommendations:
• Garnish with fresh mint leaves, lemon zest, or a dusting of powdered sugar.
• Serve with iced tea, sparkling water with berries, or cold coffee.
• Perfect for:
• Summer picnics
• Light birthday cakes
• Refreshing Ramadan desserts
• Kids’ treats without added gelatin
⸻
Nutrition (Per Slice – Approximate, based on 10 slices):
• Calories: 210
• Protein: 6g
• Fat: 9g
• Carbohydrates: 28g
• Sugar: 18g
• Fiber: 1g
• Sodium: 80mg
Note: Using sweetened condensed milk increases sugar; substitute with low-sugar yogurt for a lighter version.