A delicious Vanilla Yogurt Cake filled with whipped cream and strawberries, topped with chocolate dipped strawberries and chocolate drizzle.
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5 from 1 vote

Strawberry Whipped Cream Vanilla Yogurt Cake

A delicious Vanilla Yogurt Cake filled with whipped cream and strawberries, topped with chocolate dipped strawberries and chocolate drizzle.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American/Italian
Servings: 10 servings
Calories: 500kcal
Author: Rosemary Molloy / An Italian in my Kitchen

Ingredients

  • 1 Easy Yogurt Cake Recipe

STABILIZED WHIPPED CREAM FILLING

  • 2 teaspoons gelatin 6.16 grams
  • 8 teaspoons cold water 40 grams
  • 2 1/2 cups whipping cream (divided) 580 grams
  • 1 tablespoon icing / powdered sugar 7.81 grams
  • 1/2 teaspoon vanilla 2.1 grams
  • 10 -15 ripe strawberries (cleaned and sliced)

TOPPING

  • 5 whole strawberries
  • 3 1/2 ounces dark chocolate (good quality) 100 grams

Instructions

STABILIZED WHIPPED CREAM

  • In a small pot add the cold water and sprinkle in the gelatin, let sit for 5 minutes, then heat just until gelatin disolves, remove from heat and let cool slightly.
    Remove 1/2 cup of whipping cream from the fridge and bring to room temperature.
    To the cooled gelatin add the room temperature whipping cream, stir to combine.
    In a large bowl add 2 cups whipping cream, icing / powdered sugar and vanilla, beat one minute or until it starts to thicken. Continue beating while slowly adding the gelatin mixture, continue beating until you have stiff peaks.  
    Slice cooled cake in the middle, place bottom slice on a plate and top with a third of the whipped cream filling, place sliced strawberries on top, spread with a third of the whipped cream filling on top of the strawberries, then place the top half of the cake (I removed the crust part on top to make it even) on the filling and cover with remaining 1/3 whipped cream filling.
    Top the cake with chocolate dipped strawberries and drizzle with remaining chocolate.  Refrigerate for 1 hour before serving. (refrigerate leftover cake) Enjoy!

TOPPING

  • Place dark chocolate in a dish and place over a small pot of water (make sure water does not touch the bottom of the dish) and melt chocolate, stirring until smooth.  Let cool slightly.
    Dip whole strawberries in chocolate place on parchment paper and let dry.
    Use remaining chocolate for drizzle.

Nutrition

Calories: 500kcal