Strawberry Biskvit Cake with Greek Yogurt Cream

If you haven’t decided on a cake to make for the upcoming Mother’s Day, this is it. It’s quite simple to make but the turnout is sure to surprise her! The cake is not overly sweet but very fluffy, moist and delicious. Instead of soaking the cake sponges with a sugar syrup, I prefer to only use my strawberry homemade syrup in between sponge layers. It adds more strawberry flavor and accomplishes the moistness perfectly, resulting in feather light layers. You will go for a second piece, no doubt.

If you haven’t made a Greek yogurt cream before, I strongly recommend it. If you like strawberry flavor Greek yogurt, you’ve got a two-in-one deal with this one! It’s basically a Greek Yogurt cake. The Greek Yogurt cream is perfectly smooth and pairs well with strawberry jam from homegrown strawberries. Altogether it offers a rich and creamy, sweet and sour taste all in one bite.

My kids also call this cake “strawberry shortcake cake”. It is very similar but has a much sharper taste than a typical store-bought strawberry shortcake and is healthier, which is always a plus. Give it a try, and let me know which name you would call it! Enjoy and happy Mother’s Day to all you mothers out there!

Batter Ingredients:

6 large – eggs
1 cup (200 g) – granulated sugar
1.5 cups (187 g) – all-purpose flour

Inner Cake Cream Ingredients:

2 cups (570 g) – plain Greek Yogurt
1 cup (125 g) – powdered sugar
2 cups (480 ml or 464 g) – Heavy Cream (40%)

Strawberry Syrup Ingredients:

Same as for “Honey Chocolate and Strawberry Cake.” (I make strawberry jam and syrup during strawberry harvesting in our garden and freeze in containers for future use. Freshly made syrup or store bought strawberries is fine too. If you make the syrup, it should be done the day before you make the cake.)

Outer/Decorating Cream Ingredients:

3 (8 oz. or 226 g) – Cool Whip (thawed in fridge – 24 hrs before use)
½ cup (143 g) – plain Greek Yogurt
½ cup (62 g) – powdered sugar
Pink and green food coloring paste

Batter Instructions:

1. Preheat oven to 350F. Beat eggs and sugar for 5 minutes or until fluffy and a cream color. Sift in half of the flour. Mix the flour in carefully not to deflate too many air bubbles.

2. Divide batter equally between 2 – 9” pans greased with butter. Bake in the oven at 350 F oven for 18 minutes or until light golden brown.

3. Remove from the oven and let the cake sponges cool completely.

Inner Cream Instructions:

1. Beat Greek Yogurt and powdered sugar in a medium bowl for 2 minutes. Set aside until ready for use.

2. Pour heavy cream into the mixer bowl. (Tip: Chill the bowl in the freezer for 15 minutes before pouring heavy cream; this speeds up the beating process.) Beat heavy cream for a couple of minutes or until it becomes thick (do not over beat). Add Greek yogurt cream to heavy cream and beat for 30 seconds. Scrape down the sides of the bowl and beat again for 30 seconds.

Assembling Cake:
1. Cut each sponge cake evenly in half (see how here).

2. Place a sponge on a cake stand. Cover with strawberry syrup. Spread a generous amount of cream evenly. Layer another sponge and repeat the same assembly steps.

3. Cover the top layer with syrup and crumb coat the cake with the rest of the cream. Place the cake into the fridge while preparing the decorating cream.

Outer/Decorating Cream Instructions:

1. Place all the ingredients into the mixer bowl. Beat on high for a couple of minutes. Scrape down the sides of the bowl with a spatula and beat for another minute.

2. Place about 2 cups of cream into a small bowl and set aside. Add 4 cups into a separate small bowl. Drop some pink food coloring onto the bowl of 4 cups of cream. Mix in food coloring into cream thoroughly. Scrape down any cream on the sides of the bowl if necessary. Place the pink cream into a piping bag with a large 1M cupcake decorating tip.

3. Pipe out one row of roses at the base of the cake.

4. Add remaining pink cream to the reserved 2 cups of cream. Beat the cream together until well combined to make a lighter shade of pink than the bottom roses. (The lighter shade still turned out a little darker than I like; try to make the lighter shade even lighter than this.) Pipe out the middle row of roses above the bottom layer.

5. Use white cream to pipe the third and final row of roses around the side and the entire top of the cake. Add a tad of green food coloring paste to the remaining white cream. Mix until well combined. Pipe the leaves out in an evenly scattered design.

6. Refrigerate the cake for at least 2 hours before serving.

Slice and Enjoy!

It is fantastic with a hot cup of coffee or tea!

Print

Strawberry Biskvit Cake with Greek Yogurt Cream

Prep Time

1 hr 45 mins

Cook Time

18 mins

Total Time

2 hrs 3 mins

 

Course: Cake, Dessert

Servings: 14 -16

Author: Valya at Valya's Taste of Home

Ingredients

• Batter Ingredients:
• 6 large – eggs
• 1 cup 200 g – granulated sugar
• 1.5 cups 187 g – all-purpose flour
• Inner Cake Cream Ingredients:
• 2 cups 570 g – plain Greek Yogurt
• 1 cup 125 g – powdered sugar
• 2 cups 480 ml or 464 g – Heavy Cream (40%)
• Strawberry Syrup Ingredients:
• Same as for “Honey Chocolate and Strawberry Cake.” I make strawberry jam and syrup during strawberry harvesting in our garden and freeze in containers for future use. Freshly made syrup or store bought strawberries is fine too. If you make the syrup, it should be done the day before you make the cake.
• Outer/Decorating Cream Ingredients:
• 3 8 oz. or 226 g – Cool Whip (thawed in fridge - 24 hrs before use)
• ½ cup 143 g – plain Greek Yogurt
• ½ cup 62 g – powdered sugar
• Pink and green food coloring paste

Instructions

1. Batter Instructions:
2. Preheat oven to 350F. Beat eggs and sugar for 5 minutes or until fluffy and a cream color. Sift in half of the flour. Mix the flour in carefully not to deflate too many air bubbles.
3. Divide batter equally between 2 – 9” pans greased with butter. Bake in the oven at 350 F oven for 18 minutes or until light golden brown.
4. Remove from the oven and let the cake sponges cool completely.
5. Inner Cream Instructions:
6. Beat Greek Yogurt and powdered sugar in a medium bowl for 2 minutes. Set aside until ready for use.
7. Pour heavy cream into the mixer bowl. (Tip: Chill the bowl in the freezer for 15 minutes before pouring heavy cream; this speeds up the beating process.) Beat heavy cream for a couple of minutes or until it becomes thick (do not over beat). Add Greek yogurt cream to heavy cream and beat for 30 seconds. Scrape down the sides of the bowl and beat again for 30 seconds.
8. Assembling Cake:
9. Cut each sponge cake evenly in half (see how here).
10. Place a sponge on a cake stand. Cover with strawberry syrup. Spread a generous amount of cream evenly. Layer another sponge and repeat the same assembly steps.
11. Cover the top layer with syrup and crumb coat the cake with the rest of the cream. Place the cake into the fridge while preparing the decorating cream.
12. Outer/Decorating Cream Instructions:
13. Place all the ingredients into the mixer bowl. Beat on high for a couple of minutes. Scrape down the sides of the bowl with a spatula and beat for another minute.
14. Place about 2 cups of cream into a small bowl and set aside. Add 4 cups into a separate small bowl. Drop some pink food coloring onto the bowl of 4 cups of cream. Mix in food coloring into cream thoroughly. Scrape down any cream on the sides of the bowl if necessary. Place the pink cream into a piping bag with a large 1M cupcake decorating tip.
15. Pipe out one row of roses at the base of the cake.
16. Add remaining pink cream to the reserved 2 cups of cream. Beat the cream together until well combined to make a lighter shade of pink than the bottom roses. (The lighter shade still turned out a little darker than I like; try to make the lighter shade even lighter than this.) Pipe out the middle row of roses above the bottom layer.
17. Use white cream to pipe the third and final row of roses around the side and the entire top of the cake. Add a tad of green food coloring paste to the remaining white cream. Mix until well combined. Pipe the leaves out in an evenly scattered design.
18. Refrigerate the cake for at least 2 hours before serving.
19. Slice and Enjoy! It is fantastic with a hot cup of coffee or tea!

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