Yogurt and strawberries cake (gluten free)

I was planning to make this cake to take to my in-laws for Easter lunch. This time I make it gluten free, because my sister in law is gluten intolerant. Of course you can make it with non-GF ingredients, if you don’t care about gluten. The cake looks a lot like a cheesecake, but there is no cheese in there, so a little bit “lighter” for health conscious. In any case, the cake is really delicious and looks absolutely smashing, and is easy to make (if I could do it and on one foot, then there are no excuses… although I have to admit that my hubby helped :) ).

I found this recipe at Coolinarika (but I’ve changed it a little bit).



  • 230g crushed gluten free biscuits
  • 100g melted unsalted butter


  • 500ml plain (Greek style) yogurt
  • 400ml thickened cream
  • 200g caster sugar
  • 1 tablespoon vanilla sugar
  • 2 tablespoons powdered gelatine
  • 10 tablespoons cold water
  • 500g fresh strawberries (washed, hulled, and patted dry on a paper towel)


  • 1 tablespoon powdered gelatine
  • 3 tablespoons sugar
  • 200ml cold water
  • a few drops of red food colour


  1. Combine well butter and biscuits, then transfer into a round cake tin. Smooth with a back of a spoon (or spatula).
  2. Combine yogurt and sugars.
  3. In a separate bowl beat thickened cream with an electric mixer until it’s nice and thick.
  4. Put gelatine into a small pot. Add 10 tablespoons of cold water and leave 10 minutes for gelatine to absorb the fluid. Now heat gently, stirring all the time, until gelatine melts. Take it away from the heat and keep stirring until it cools down somewhat (you need it to be lukewarm).
  5. To finish the filling, add yogurt mixture to the thickened cream and mix until just combined. Now turn the mixer up to the fastest speed. Beat the mixture while slowly pouring gelatine into it.
  6. Now take 1/3 of the filling and spread on top of biscuit base. Spread strawberries on top of it (reserving a few for decoration). Now pour in remaining filling and smooth the top of the cake as much as you can. Refrigerate the cake for about 2 hours.
  7. While your cake is chilling, prepare the glaze. Mix gelatine with 200ml cold water and leave this for 10 minutes to allow gelatine to absorb all the fluid.
  8. Add sugar and gently heat until gelatine and sugar dissolve (keep stirring frequently).
  9. Leave it to cool, then add a few drops of red food colour (mix well to incorporate the colour evenly). Now pour this glaze over the cake and return the cake to the fridge. The cake is ready when the glaze has thickened (jelly-like).
  10. Decorate with reserved fresh strawberries. Serve :)