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Per Serving, serves 8

Strawberry Gateaux

Delicious, light cake to enjoy at the weekend

Strawberry Gateaux FG 4/ CC 5


  • 150g 0% fat Greek Yoghurt
  • 3 medium eggs
  • 185g self-raising flour
  • 1 tsp baking powder
  • 150g caster sugar
  • 1.5 tsp vanilla extract
  • 450g 0% fat Greek yoghurt
  • 1 tbsp. icing sugar
  • 150g strawberry conserve
  • 350g strawberries, handful halved and rest thinly sliced


  1. 1. Preheat the oven to 180C. Fully line an 18cm loose-bottomed cake tin with baking paper.
  2. 2. Whisk together all the ingredients until smooth. Pour into the tin
  3. 3. Bake for 35-40 minutes until pale golden on top. Leave to cool completely before removing from tin.
  4. 4. Mix 5 tablespoons of yoghurt with icing sugar. Mix remaining yoghurt with conserve.
  5. 5. Cut the cake horizontally into 3. Place the bottom half on a plate and top with sliced strawberries. Spoon over half the strawberry yoghurt. Top with middle cake and repeat the layering with remaining strawberries and yoghurt.
  6. 6. Top the cake with the yoghurt sugar mix and remaining strawberries.