Delicious No-Bake Strawberry Cake

Update: I rewrote the recipe a bit in 2021 and took fresh pictures

It’s summer! Officially! So I need something fast, something refreshing and also something healthy. That’s why I invented this frozen strawberry cake, which can be done in less than 15 minutes. It is pleasing to the eye and everybody will love it, I promise. It may be one of your new go-to recipes. I at least have it stored as a new favorite. I honestly was surprised. I usually don’t invent cakes. I like to change recipes to me liking, I like to alter them. But start one from scratch? I don’t know what happened, but for some reason I just felt like throwing some strawberries together and hope for the best. I usually don’t mind following a recipe, but this time it was just an impluse reaction, why not mix strawberries with some crunchy almonds? I took quite a risk there, because this cake was a birthday cake for a friend of mine. And since he likes strawberries and since it is summer, I came up with this beauty.

So let’s have a look at it. It basically consists of two things: a no-gluten super crunchy almond crust with some rolled oats and lots and lots of strawberries. The best part (in my opinion) is the fun you can have with the decoration/garnish. Just put some flowers, just add some summer to it and then you even have a festive cake. Nobody will know you threw this together in less than 15 minutes!

Print Recipe

No-bake Strawberry Joghurt Cake

Serves: One 18-20 cm ∅ springform

Cooking Time: 15mins preparation + at least one hour of chilling

This delicious cake has a yummy almond crust (gluten-free) and lots of strawberries mixed with either joghurt or cream. So good!

Ingredients

• Crust
• 65 grams of butter
• 100 grams of blanched almonds, sliced
• 30g of rolled oats
• 
  
• Topping
• 350 grams of sliced strawberries after weighing
• 1 package (30 grams) of agar agar (or 6 leaves of gelatine)
• 250 grams of plain yoghurt or heavy cream (for a vegan version use coconut yoghurt)
• 50-100 grams of regular sugar (can be replaced with maple syrup, honey, etc.)
• 1 teaspoon of vanilla extract, see here how to make your own
• For garnish additional strawberries

Instructions

1

For the crust first melt the butter and roast the almonds in a frying pan with no oil until toasted. Mix roasted almond, rolled oats with melted butter and pat into a 18-20cm/8inch springform. I like to use the bottom of a glass to make it look nice. Place in the fridge until topping is firm (about ten minutes).

2

For the topping first place the sliced strawberries and sweetener into a pot and gently bring to boil for some minutes to release the juice and soften the strawberries. Puree strawberries and taste, sweeten more if necessary. Add the agar agar. Bring to another boil for about three minutes, stirring constantly. Lastly fold in heavy cream/joghurt and vanilla extract. If you use gelatine, place leaves in cold water while the stawberries are heating. Cool off the pured strawberries first by adding the heavy cream or yoghurt. Add the gelatine once it has cooled off a bit and stir until dissolved. Add vailla extract nor and pour on top of the prepared crust. Let cool for a few hours or overnight in the fridge. Before serving, release from springform and decorate with additional strawberries.

Notes

This cake freezes beautifully and can be unfrozen in the fridge overnight.

The best thing is, it is gluten-free, you can make it sugarfree and it is prepared in less than 15 minutes. Yay to that! So what is your way of welcoming summer? Any favorite recipes you like to pull out?