About this recipe
This is my go-to summer cake. It’s refreshing, packed with protein, and honestly so easy to make. You can eat it for breakfast, as a dessert after dinner, or late at night before bed — it’s filling enough that you won’t get hungry again. The gelatin makes it silky and smooth, and it tastes like something from a café, not like a diet food.
Key ingredients:
Greek yogurt — the backbone. Packed with protein, it keeps you full and is the reason this cake doesn’t taste like cardboard. Use full-fat for best results.
Gelatin — creates structure and that restaurant-quality silky texture. It dissolves completely, so there’s no “jelly” feeling. Blooming it first (mixing with cold water) is the step people skip and then wonder why it doesn’t set right.
Sugar-free biscuits — the base layer. Optional, but I use them because they add a nice crunch and are high in fiber. If you skip them, the cake is still creamy and delicious, just slightly softer texture.
Honey — minimal amount, just enough sweetness. It’s natural and you can taste it, unlike artificial sweeteners that leave that chemical aftertaste.
Strawberries — fresh and blended into the top layer. They add brightness and natural tartness that balances the richness of the yogurt.
Common questions:
Why do I have to bloom the gelatin?
Because if you don’t, it won’t dissolve properly and you’ll end up with grainy texture or lumps in your cream. Blooming takes 2 minutes and it’s the difference between a cake that tastes expensive and one that tastes homemade (in a bad way).
How do I know when the gelatin is ready?
After heating it, let it cool for 3–4 minutes while stirring constantly. You can gently touch it with your finger to check — if it’s still too hot, wait a bit longer. You want it warm but not hot when you mix it with the yogurt.
Is it normal for the top layer to be thinner?
Yes. The strawberry layer naturally shrinks a bit as it sets because strawberries release liquid. But it still tastes amazing — don’t stress about it.
Ingredients (20cm round pan, serves 6):
Layer 1 (yogurt base):
• 2 tsp (20g) gelatin powder
• 100ml cold water
• 600g greek yogurt
• 1 tsp (5g) vanilla extract
• 3 tbsp (30g) honey
• 100g sugar-free biscuits, crushed (optional — I use them, but you can skip)
Layer 2 (strawberry top):
• 150g fresh strawberries
• 150g greek yogurt
• 2 tbsp (20g) honey
• 7g gelatin powder
• 40ml water
Instructions:
Layer 1:
1. Sprinkle gelatin over cold water and let sit for 5 minutes to bloom.
2. Heat the gelatin gently (over a double boiler or microwave for 15 seconds at a time) until completely dissolved. Do not boil.
3. Let it cool for 3–4 minutes while stirring constantly. You can gently touch it with your finger to check if it’s still hot. You want it warm but not hot.
4. In a small bowl, combine 3 tbsp of yogurt with the cooled gelatin and mix well until no lumps remain.
5. Slowly pour this mixture into the remaining yogurt while stirring constantly. This prevents lumps from forming.
6. Fold in the crushed biscuits gently (optional, but I use them).
7. Pour into a 20cm (8-inch) springform pan lined with parchment paper.
8. Refrigerate for 2 hours or until completely set.
Layer 2:
1. Sprinkle gelatin over water and let bloom for 5 minutes.
2. Heat gelatin gently until dissolved, then let cool for 3–4 minutes while stirring constantly. Touch it gently with your finger to check — you want it warm but not hot.
3. Blend strawberries with yogurt and honey until completely smooth. No chunks.
4. Slowly stir cooled gelatin into the strawberry mixture.
5. Carefully pour over the first layer (the base layer will hold, don’t worry).
6. Refrigerate for 3–4 hours or overnight.
Macros per serving (1 of 6 slices):
185 kcal · 13.7g protein · 3.5g fat · 22.5g carbs
Tried this recipe? Let me know in the comments how it turned out!