The photo appears to show a no-bake strawberry yogurt cream/mousse dessert served either in a large bowl or individual glasses. There are several versions of this dessert; the recipe below is designed to closely match the thick, creamy, pink dessert with visible strawberry pieces in the image. Similar strawberry-yogurt desserts use yogurt, strawberries, whipped cream, sugar, and gelatin, with chilling used to set the mixture.
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Honest Cooking and Travel
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Yield
6–8 servings
Prep: 25 minutes
Chilling: 4–6 hours
No baking required
Ingredients
Strawberry mixture
2 cups (300 g) fresh strawberries
½ cup (100 g) granulated sugar, divided
1 tsp vanilla extract
1 tbsp lemon juice, optional
Creamy yogurt base
2 cups (480 g) full-fat plain or Greek yogurt
1 cup (240 ml) heavy whipping cream, very cold
2–3 tbsp powdered sugar, to taste
For setting
2 tsp (about 6–7 g) unflavored powdered gelatin
3 tbsp cold water
¼ cup (60 ml) milk
For the strawberry pieces
1 cup (150 g) strawberries, finely chopped
½ cup (75 g) strawberries, sliced for decoration
Nut information: This recipe contains no nuts by ingredient. However, yogurt, cream, gelatin, chocolate decorations, sprinkles, or packaged toppings can have cross-contact warnings, so check the individual labels if cooking for someone with a nut allergy.
Step-by-Step Method
1. Prepare the strawberries
Wash and hull the strawberries.
Take the 2 cups of strawberries and blend them with about ½ cup sugar, vanilla, and lemon juice until mostly smooth.
Don’t worry if a few tiny strawberry pieces remain.
Set aside.
2. Prepare the gelatin
Put 3 tbsp cold water in a small bowl.
Sprinkle the gelatin evenly over the water.
Let it stand for 5 minutes to bloom.
Warm the milk gently. Add the bloomed gelatin and stir until completely dissolved.
Do not boil the gelatin.
Allow the mixture to cool until warm rather than hot.
Blooming and completely dissolving gelatin helps prevent lumps or rubbery pieces in the finished dessert.
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Honest Cooking and Travel
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3. Make the yogurt mixture
Put the yogurt in a large bowl.
Add the strawberry puree and powdered sugar.
Whisk until smooth and evenly pink.
Taste it.
If your strawberries are tart, add another tablespoon of powdered sugar.
4. Add gelatin
Slowly pour the warm gelatin mixture into the strawberry-yogurt mixture while whisking continuously.
Mix thoroughly.
5. Whip the cream
In a separate cold bowl, whip the heavy cream until soft-to-medium peaks form.
Don’t over-whip it.
6. Fold everything together
Add the whipped cream to the strawberry-yogurt mixture.
Use a spatula and gently fold until combined.
Avoid vigorous stirring because it removes the air from the whipped cream and makes the dessert heavier.
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Honest Cooking and Travel
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7. Add strawberry pieces
Fold in the 1 cup chopped strawberries.
This gives the dessert the visible strawberry pieces seen throughout the dessert in your photo.
8. Refrigerate
Pour into:
One large serving bowl, or
6–8 individual glasses/cups.
Cover and refrigerate for at least 4 hours, preferably overnight.
The dessert should become thick and spoonable but still creamy.
9. Decorate
Before serving, add:
Sliced strawberries
A little whipped cream, if desired
Optional strawberry puree
For the appearance in your picture, place strawberry slices on top of each glass and serve very cold.
Important Tips
For a stronger pink color
Use very ripe, deeply colored strawberries. You can add 1–2 drops natural red food coloring if desired, but it isn’t necessary.
For a thicker dessert
Use Greek yogurt rather than regular yogurt.
If using regular yogurt, strain it in a cheesecloth-lined sieve for several hours to remove excess liquid.
For a softer mousse
Reduce gelatin slightly to about 5 g.
For a firmer dessert
Use about 7–8 g gelatin.
Don’t add excessive gelatin—the dessert can become rubbery.
For a sweeter dessert
Increase powdered sugar gradually. Strawberry sweetness varies considerably.
Don’t freeze it
Refrigeration gives the creamy mousse-like texture you want. Freezing can change the texture and make the yogurt mixture icy.
Complete Allergen / Nut Information
Recipe ingredients:
Peanuts: No
Tree nuts: No
Almonds: No
Cashews: No
Walnuts: No
Pistachios: No
Hazelnuts: No
Pecans: No
Macadamias: No
Eggs: No
Wheat/gluten: No
Soy: Normally no
Dairy: Yes — yogurt, milk and cream
Gelatin: Yes, unless using a vegetarian substitute
Important allergy warning
“Contains no nuts” does not necessarily mean “nut-allergy safe.” Packaged dairy products, whipped toppings, gelatin, flavorings, decorations, or other ingredients may be manufactured on shared equipment. Always check the package’s allergen statement for the specific products you use.
Vegetarian Version
Regular gelatin is animal-derived.
For a vegetarian version, use agar-agar, following the strength/dosage instructions on your particular package. Agar behaves differently from gelatin and generally needs to be heated to activate.
Halal Version
If halal preparation is important, use halal-certified gelatin or agar-agar.
Gelatin’s source matters, so don’t assume ordinary gelatin is halal.
Dairy-Free Version
Replace:
Dairy yogurt → coconut, oat, or other thick plant-based yogurt
Heavy cream → dairy-free whipping cream
Milk → plant milk
Choose products that are specifically suitable for your allergy requirements.
Q&A
Can I make this without gelatin?
Yes. A gelatin-free mousse can be made by using thick Greek yogurt and whipped cream, although it will be softer and should be served in glasses rather than unmolded. A strawberry yogurt mousse can also be made without gelatin using hung yogurt, strawberry preserve and whipped cream.
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2 Bliss of Baking
Can I use strawberry yogurt instead of plain yogurt?
Yes. Reduce the added sugar because strawberry yogurt is already sweetened.
Can I use frozen strawberries?
Yes, but thaw and drain them well. Excess water can make the dessert thinner.
Can I use condensed milk?
Yes. For a richer, sweeter version, replace some of the sugar with sweetened condensed milk. Similar strawberry-yogurt desserts use condensed milk with yogurt, strawberries and whipped cream.
B
BetterButter
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Why didn’t my dessert set?
Common causes are:
Too much liquid.
Insufficient gelatin.
Gelatin wasn’t completely dissolved.
The dessert wasn’t chilled long enough.
Very watery yogurt or strawberries.
Why is my gelatin lumpy?
It may not have been properly bloomed or dissolved. Blooming it first and dissolving it completely before adding it to the yogurt helps prevent lumps.
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Honest Cooking and Travel
Can I make it the day before?
Yes—and that’s ideal. Keep it covered in the refrigerator overnight.
How long does it keep?
For best quality, keep refrigerated and consume within about 2–3 days. Keep it continuously refrigerated.
Can children eat it?
Yes, assuming the ingredients are appropriate for the child and there are no relevant allergies. If using gelatin, consider whether you need a halal/vegetarian source.
Can I add other fruit?
Yes. You can experiment with raspberries or blueberries. However, certain fresh fruits can interfere with gelatin setting because of naturally occurring enzymes; strawberries are a straightforward choice for this recipe.
C
Chef Reader
Can I make individual cups like the photo?
Absolutely. Divide the mixture among 6–8 glasses, refrigerate, then garnish each with strawberry slices.
How do I get the exact layered look?
Prepare some strawberry puree separately and alternate thin layers of strawberry puree and yogurt mousse in the glasses. The California Strawberry Commission uses a similar approach of alternating strawberry and yogurt layers and chilling between layers.
C
California Strawberry Commission
What is the texture supposed to be?
It should be thick, creamy, airy and spoonable, rather than completely firm like gelatin jelly.
Best Version for the Photo
For the closest result to the pictured dessert, I’d use:
2 cups Greek yogurt + 1 cup whipping cream + 2 cups fresh strawberries + ½ cup sugar + 6–7 g gelatin + 1 cup finely chopped strawberries.
Keep the strawberry pieces relatively small and fold them in after the whipped cream. That produces the creamy pink base with little strawberry pieces throughout, while sliced strawberries on top give the finished glasses their appearance.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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