This yogurt cake with strawberry jelly and berries is a refreshing no-bake dessert that balances light creaminess with bright fruit flavor. A crisp biscuit base supports a smooth yogurt and ricotta filling, all topped with a glossy strawberry and mixed berry jelly. It’s elegant enough for celebrations yet simple enough for relaxed family weekends.

Why You’ll Love This Recipe

This cake is completely no-bake, making it ideal when you want an impressive dessert without turning on the oven. The texture is perfectly balanced: crunchy at the base, creamy in the center, and softly set on top. The yogurt and ricotta keep the filling light and not overly sweet, while the strawberry jelly adds color and freshness. It can be prepared ahead of time, travels well for gatherings, and is easy to customize with different fruits.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ingredients for the 9-inch base
Digestive biscuits 6.4 oz (180 g)
Unsalted butter 3.5 oz (100 g), melted

For the yogurt cream
Greek yogurt 2.67 cups (650 g)
Cow’s milk ricotta cheese 2 ¾ cups (650 g)
Powdered sugar 1 ¼ cups (130 g)
Fresh liquid cream ½ cup (100 g)
Gelatin powder 1 tablespoon (15 g)
Vanilla bean 1

For the strawberry and berry jelly
Strawberries 5 ½ cups (800 g)
Raspberries 0.8 cup (100 g)
Blueberries ¾ cup (100 g)
Powdered sugar 1 ¼ cups (150 g)
Gelatin sheets 0.5 oz (15 g)

For garnish
Strawberries 1 whole
Raspberries ¼ cup (25 g)
Blueberries 0.167 cup (25 g)
Currants 3.5 oz (100 g)
Fresh mint 1 small sprig

Directions

Crush the digestive biscuits in a food processor until finely ground. Transfer them to a bowl and mix with the melted butter until evenly combined.

Line the bottom of a 9-inch springform pan with parchment paper. Press the biscuit mixture firmly and evenly into the base using the back of a spoon. Place the pan in the freezer for about 30 minutes to set.

While the base chills, prepare the cream. Sieve the ricotta into a large bowl to remove excess moisture and ensure a smooth texture. Add the Greek yogurt and mix gently until well combined.

Add the powdered sugar. Split the vanilla bean lengthwise, scrape out the seeds, and mix them into the cream until smooth.

Soak the gelatin powder in cold water for about 10 minutes. Heat the liquid cream in a small saucepan until hot but not boiling. Squeeze the softened gelatin and stir it into the hot cream until completely dissolved.

Pour the warm cream mixture into the yogurt mixture and stir thoroughly. Remove the pan from the freezer and pour the yogurt cream over the biscuit base, smoothing the surface. Refrigerate for at least 2 hours, or until firmly set.

To prepare the jelly, wash and hull the strawberries, then cut them in half. Place them in a saucepan with the raspberries, blueberries, and powdered sugar. Cook over low heat for about 10 minutes, stirring occasionally, until the fruit breaks down.

Strain the fruit mixture through a sieve to obtain a smooth puree. Return the puree to the saucepan.

Soak the gelatin sheets in cold water for 10 minutes. Squeeze them dry and add them to the warm fruit puree, stirring until fully dissolved. Let the mixture cool slightly.

Pour the jelly gently over the set yogurt layer, smoothing the top. Refrigerate for another 2 hours until the jelly is fully set.

Carefully remove the cake from the springform pan and peel away the parchment paper. Transfer to a serving plate and decorate with fresh berries and mint just before serving.

Servings and timing

Servings: 10 slices
Preparation time: about 30 minutes
Chilling time: about 4½ hours
Total time: approximately 5 hours

Variations

You can replace strawberries with other fruits such as raspberries, mango, or mixed berries for the jelly. For a more citrusy note, add finely grated lemon zest to the yogurt cream. Chocolate digestive biscuits can be used for a richer base. Individual portions can also be made using small dessert rings or glasses.

Storage/Reheating

Store the yogurt cake covered in the refrigerator for up to 2–3 days. It can also be frozen in individual slices stored in airtight containers. Thaw overnight in the refrigerator before serving. Reheating is not recommended.

FAQs

Can I make this cake a day in advance?

Yes, this cake is ideal for making ahead. Preparing it the day before allows all layers to set perfectly.

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is recommended for its thickness. If using regular yogurt, strain it well to remove excess liquid.

What can I use instead of ricotta?

A smooth fresh cheese with a mild flavor can work, but ricotta gives the best balance of creaminess and lightness.

Is gelatin necessary?

Gelatin is essential for setting both the cream and the jelly layers. Without it, the cake will not hold its shape.

Can I use frozen berries?

Yes, frozen berries can be used for the jelly. Thaw them slightly and cook as directed.

How do I prevent the jelly from mixing into the cream?

Make sure the cream layer is fully set and the jelly has cooled slightly before pouring it on top.

Can I reduce the sugar?

You can slightly reduce the powdered sugar, but keep in mind it affects both sweetness and texture.

What size pan works best?

A 9-inch springform pan is ideal for even layers and easy removal.

Can I make this cake without a springform pan?

A regular cake pan can be used if fully lined with parchment, but removal will be more delicate.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped clean between slices.

Conclusion

This yogurt cake with strawberry jelly and berries is a reliable, crowd-pleasing dessert that combines simplicity with elegance. Its fresh flavors, creamy texture, and vibrant appearance make it perfect for any season. Once you try it, it’s likely to become a regular favorite on your dessert table.

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