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No-Bake Strawberry Shortcake

Easy 4-Ingredient Strawberry Dessert
Course: Dessert
Servings: 4

Ingredients

  • 250 gm Greek yoghurt
  • 8 pcs Shortbread cookies Break into pieces
  • 5-8 pcs Fresh strawberries Sliced
  • 3-4 pcs Freeze-dried strawberries (Optional) Chopped or lightly grated
  • Extra strawberries, for decoration

Instructions

  • Place a 4.5-inch cake ring on a 6-inch plate.
  • Spread a thin layer of yoghurt evenly and arrange the cookies to form the first layer.
  • Spread a layer of Greek yoghurt evenly over the cookies.
  • Add the fresh and freeze-dried strawberries over the yoghurt.
  • Repeat the layering of shortbread, yoghurt, and strawberries.
  • Cover and chill overnight in the refrigerator.

The next day

  • Decorate with fresh strawberries.
  • Carefully remove the cake ring, cut and serve.

Notes

  1. Greek yoghurt vs Greek-style yoghurt - Greek yoghurt works best here — it’s thicker and holds its shape, giving the dessert better structure. If using Greek-style yoghurt, you may need a little more shortbread to absorb the extra moisture.
  2. Shortbread cookies vs shortbread fingers - I prefer using shortbread cookies — they soften overnight and give a more cake-like texture. Shortbread fingers are thicker and may stay a little firm even after chilling. Note: I used La Mère Poulard Palets – French Shortbread (Vintage), but any good quality shortbread cookies will work.
  3. Adjusting the recipe size - Simply increase the ingredients proportionally if you want to make a larger cake.
  4. Cake ring vs container - You can assemble this dessert in a container, but I prefer using a cake ring on a plate. While slightly deconstructed, the presentation feels simple, rustic, and unpretentious. But if you are using Greek-style yogurt, a container is strongly recommended.