Smarter Snack

Strawberry Cake with Yogurt Cream

Average: 4.7 (3 votes)
(3 votes)
Strawberry Cake with Yogurt Cream
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Health Score:
3,9 / 10
1 hr 30 min.
ready in 4 h. 30 min.
Ready in

Healthy, because

Even smarter

With the strawberry cake you are always right: The red fruits are not only an absolute eye-catcher, but they also have a cancer-preventing effect due to the aromatic substances ferulic and ellagic acid they contain. In addition, strawberries are good suppliers of secondary plant substances in general, i.e. they protect the body's cells from damage by free radicals.

You can get even more freshness out of the strawberry cake with yoghurt cream by garnishing it with a little mint - a great combination!


For the batter
100 grams Margarine
150 grams sugar
1 package Vanilla sugar
3 eggs
250 grams Pastry flour
1 package Baking powder
100 milliliters milk
For the cream topping
300 grams Strawberries
500 grams Yogurt (0.1% fat)
1 cup Whipped cream
2 packages Vanilla sugar
70 grams sugar
8 sheets gelatin
For decoration
200 milliliters Strawberry juice
1 package red Pie glaze (or cornstarch)
How healthy are the main ingredients?
StrawberryWhipped creamsugarMargarinesugaregg

Preparation steps


For the batter, mix the ingredients together in a bowl with an electric mixer for 3 minutes at the highest level until it is smooth. Pour batter into a springform pan lined with parchment paper and bake for 30-40 minutes at 180°C (approximately 350°F). Test with a toothpick; it should come out clean when inserted in the middle.. Remove cake from the oven when finished cooking and let cool.


Soak gelatin in plenty of cold water. Rinse and hull strawberries, pat dry and halve lengthwise. Combine yogurt, sugar and vanilla sugar. Beat the cream until stiff and fold into yogurt mixture. Squeeze out gelatin and dissolve in a saucepan over medium heat.


Add a few tablespoons of the yogurt mixture to the gelatin, then combine with all of the yogurt mixture. Set aside to gel.


In the meantime, arrange strawberries on top of cooled cake in pan, in a ring around edge of cake, with the cut side facing out. Continue to arrange strawberries in successive rings towards the middle. Fill the cake center with strawberry halves, cut side down. Once the cream has begun to gel, carefully spread over strawberries in a smooth layer. Place the cake in the refrigerator for at least 3 hours.


Prepare the strawberry juice with pie glaze according to package instructions. (Alternatively, use juice and cornstarch to make a glaze.) Let cool, stirring occasionally. Carefully spread over the cake with a spoon and leave to set.


Serve cake garnished with more strawberries, whipped cream and mint, as desired.