STRAWBERRY MINI CAKES: fresh, single-serving desserts ready in 10 minutes!

published on 12 May, 2026 at 17:21

INGREDIENTS (for 6 mini cakes)

150g thin sponge cookies (ladyfinger-style)
200g (3/4 cup) vanilla Greek yogurt
70g (1/2 cup) powdered sugar
200ml (3/4 cup + 1 tbsp) milk
200ml (3/4 cup + 1 tbsp) heavy cream
200g (1 1/2 cups) strawberries

200g strawberries
50g (1/4 cup) granulated sugar
Juice of 1 lemon
A few mint leaves

METHOD

1. Place the chopped strawberries in a bowl, add the granulated sugar and lemon juice.

2. Mix with a spoon to combine, then let rest in the refrigerator.

3. Whip the cream until stiff peaks form.

4. In a large bowl, combine the vanilla Greek yogurt and powdered sugar.

5. Mix until smooth and creamy.

6. Gently fold in the whipped cream using a spatula.

7. Finally, add the prepared strawberries and mix gently.

8. Quickly dip the biscuits in milk and arrange them on the bottom and sides of molds lined with plastic wrap.

9. Fill with the strawberry cream, then place more soaked biscuits on top (this will be the base).

10. Cover with plastic wrap.

11. Refrigerate for at least 3 hours.

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