Sheet cake with fluffy strawberry and Greek yogurt cream

Today’s recipe is for a delicious and soft sheet cake with light and fluffy strawberry and Greek yogurt cream and fruit slices. This union between the delicate and soft cream and the cake soaked in orange juice and covered with a layer of jam is something extraordinary. For this recipe I used a rectangular lasagna pan for a special occasion with lots of friends but no one forbids you to halve the doses to prepare a round cake and cut it similar to a round cheesecake.

Sheet cake with fluffy strawberry and Greek yogurt cream

Sheet cake with fluffy strawberry and Greek yogurt cream and jam. Recipe for a moist cake with fruit.

Course Cakes

Cuisine Ovo-lacto vegetarianism

Keyword butter free cake, cake with oil, strawberries

Prep Time 40

Cook Time 20

Tempo di riposo 4

Total Time 5

Servings big pan

Calories 350kcal

Ingredients

Soft cake base

260 g all-purpose flour
60 g potato or corn starch
160 g sugar
160 g plain or orange flavour yogurt
4 medium eggs
60 ml vegetable oil (I used mixed seeds oil)
24 g baking powder
1 pinch salt
1 organic lemon (the zest)
180 g mixed berries or strawberry jam
2 medium oranges (the juice)

Fluffy yogurt and strawberry cream

660 ml plain Greek yogurt
400 ml cold whipping cream
60 g white sugar for the cream
600 g strawberries
120 g white sugar for the strawberries
18-20 g gelatine in sheets
2 tsp vanilla extract (optional)

Decoration

some strawberries
some oranges

Instructions

Instructions Sheet cake with fluffy strawberry and Greek yogurt cream – the base

Beat the eggs with the sugar with electric whisks until they are fluffy. Add yogurt and oil and mix gently with a spatula.
Sift flour, starch, salt and baking powder and gradually add it to the egg mix, stiring in from bottom to top. Finally add lemon zest and mix again.
Cover a 25 x 18 cm rectangular baking pan with baking paper. Pour the mixture and bake at 180° C for approximately 15 – 20 minutes. Check if the cake is done by doing the toothpick test. Once baked remove from the oven and let cool down completely.

Instructions for the cream

Stir yogurt with 60 g of sugar and vanilla extract and leave at room temperature to make it less cold and in the meantime prepare the strawberries.
To prepare the cream, soak the gelatine in cold water for at least 10 minutes. Meanwhile, clean and divide the strawberries into smaller pieces. Place the fruit in a saucepan and cover with sugar. Stir, cover the pan and turn on the heat. Cook with the pan covered until the strawberries release their juice. Now remove the lid, mix and cook over medium-low heat for 10 minutes, stirring often. Blend the strawberries and pass them through a fine sieve to remove the seeds. Put it back on the heat and wait until the liquid is very hot but not boiling. Add the gelatine squeezed well between your hands. Stir until it dissolves completely, then set aside to cool.
Once the fruit with gelatin is at room temperature mix it well with the yogurt. Now whip the cold cream until stiff. Add a couple of spoons of yogurt mix to the cream and fold it in gently to make it softer. Pour the whipping cream gradually into the container with the yogurt and mix slowly with movements from top to bottom waiting every time until it is completely incorporated.
Remove the prepared cake from the pan and remove the baking paper. Clean the pan then flip the cake upside down and place it in the clean pan. Soak the prepared cake with fresh juice squeezed from two oranges and then spread it with mixed berries or strawberry jam.
Pour the prepared cream over the soft base. Place in the refrigerator for at least 4 hours or until the cream thickens completely. Once firm decorate the cake with fruit slices.
Serve it when needed cut into rectangles.

Note from the author of this recipe

I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 1pan | Calories: 350kcal

Store in the fridge and eat within 3 days.

lot of love. B.

p.s. If you like cakes with fruit check out my recipe for Soft brioche cake filled with seasonal fruit (photo below) or Soft summer cake with peaches, apricots and kefir (photo below).

B S

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View Comments

Monika says:

March 23, 2024 at 1:29 pm

If we only have powdered gelatin, how much would we use and how would the instructions change? Thank you.
- B S says:
  
  March 27, 2024 at 10:54 am
  
  Sorry for replying this late. You can use same gramms for gelatine powder. The gelatine sheets that I use have are 240 bloom (the strenght). Check on the package if the blooms are equal otherwise you need to calculate the proportions.