Cake with whipped cream, yogurt, and strawberries

Strawberry, yogurt, and whipped cream cake: a refreshing delight for warm days

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 10

Who can resist a dessert that combines the freshness of strawberries with the creaminess of whipped cream and yogurt? This delicious cake is perfect for warm summer days but can be enjoyed at any time of the year. Over time, layer cakes with cream and fruit have gained immense popularity, symbolizing joy and family gatherings. Whether served at a festive meal or simply as a personal treat, this recipe proves to be simple and full of flavor.

Ingredients

For the base:
- 4 large eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour (heaped)
- 4 tablespoons of oil
- 1 packet of baking powder
- 1 teaspoon of vanilla extract

For the cream:
- 1 cup (approximately 200g) of natural yogurt
- 250 ml of Hulala whipped cream (or similar)
- 1 packet of whipped cream stabilizer

For decoration:
- Fresh strawberries (approximately 300g)
- 1 packet of gelatin

Steps for preparation

Step 1: Preparing the base

1. Preheat the oven. Preheat the oven to 180°C. Make sure you have a baking tray (approximately 20x30 cm) greased with a little oil or lined with baking paper.

2. Mixing the ingredients. In a large bowl, beat the eggs with the sugar until frothy and doubled in volume. This step is essential for achieving a fluffy base, so don’t rush!

3. Adding dry ingredients. Add the flour, baking powder, and vanilla extract. Gently mix with a spatula or wooden spoon to avoid deflating the mixture.

4. Incorporating the oil. Finally, add the oil and mix gently until well combined. The mixture should be fluid but not too runny.

5. Baking. Pour the mixture into the prepared tray and level the surface. Bake for 25 minutes or until the base is golden and passes the toothpick test (inserted in the middle, it should come out clean). After baking, let the base cool completely.

Step 2: Preparing the cream

1. Whipping the cream. In a separate bowl, whip the cream according to the package instructions. Add the whipped cream stabilizer packet while whipping to achieve a firm and stable texture.

2. Incorporating the yogurt. Once the cream is whipped, add the yogurt and gently mix with a spatula, being careful not to deflate the mixture. Let the cream chill in the refrigerator for about 30 minutes to firm up a bit.

Step 3: Assembling the cake

1. Cutting the base. Once the base has completely cooled, cut it in half horizontally. This will create two layers that you will fill with cream and strawberries.

2. Preparing the gelatin. Follow the instructions on the gelatin package to prepare it. Make sure not to let it cool completely, or it will set.

3. Assembling the cake. Place the first layer of the base on a platter. Spread a generous layer of cream, then add the diced strawberries, covering evenly. Place the other layer of the base on top and repeat the process.

4. Decorating. Arrange slices of strawberries on top of the cake and pour the prepared gelatin over. Let the cake chill in the refrigerator for a few hours, preferably overnight, for the flavors to meld.

Step 4: Serving

1. Cutting and serving. Take the cake out of the refrigerator, cut it into servings, and serve it cold. It pairs perfectly with a cup of fruit tea or a refreshing lemonade.

Practical tips

- Choosing strawberries. Select fresh, firm, and sweet strawberries for a more intense flavor. You can also use other seasonal fruits like raspberries or peaches to diversify the recipe.
- Variations of the cream. You can replace the yogurt with cottage cheese or mascarpone for a different texture and flavor. You can also add a little powdered sugar or almond extract for a refined taste.
- Gelatin. If you prefer a gelatin-free version, you can omit this ingredient and use the cream directly on the cake.

Nutritional information

This whipped cream, yogurt, and strawberry cake has a moderate calorie content due to the natural ingredients used. Strawberries are rich in vitamin C and antioxidants, while yogurt provides beneficial probiotics for the digestive system. Whipped cream, although delicious, adds a fat content, so it’s best to consume it in moderation.

Frequently asked questions

- How long can the cake be stored? The cake can be kept in the refrigerator for 3-4 days, but it is best enjoyed in the first few days after preparation.
- Can I use other fruits? Absolutely! This recipe is versatile, and you can experiment with various fruits like blueberries, mango, or kiwi.

A personal note

This cake reminds me of summers spent at my grandparents' house, where the strawberries were the sweetest and most aromatic. Each slice of this cake is a piece of those memories, and every bite is a celebration of summer. I hope you enjoy this recipe as much as I do!

So, get ready to indulge in a dessert that not only looks good but also tastes divine! This whipped cream, yogurt, and strawberry cake is definitely a treat you don’t want to miss!

 Ingredients: Base: 4 eggs, 4 tablespoons of sugar, 4 tablespoons of flour (heaped), 4 tablespoons of oil, 1 packet of baking powder, vanilla essence. Cream: 1 cup of yogurt, 250 ml of Hulala whipped cream, 1 packet of cream stabilizer. Decoration: strawberries, 1 packet of gelatin.

 Tags:  yogurt cake strawberry cake