N𝒐-𝑩𝒂𝒌𝒆 𝑺𝒕𝒓𝒂𝒘𝒃𝒆𝒓𝒓𝒚 𝑳𝒆𝒎𝒐𝒏 𝑺𝒑𝒍𝒊𝒕 𝑪𝒂𝒌𝒆 🍰

Ingredients:
For the Crust:
– 1 1/2 cups graham cracker crumbs 🍪
– 1/4 cup granulated sugar 🍚
– 1/3 cup unsalted butter, melted 🧈
For the Strawberry Layer:
– 2 cups fresh strawberries, hulled and chopped 🍓
– 1/2 cup granulated sugar 🍚
– 1 tablespoon lemon juice 🍋
– 1 tablespoon cornstarch 🌽
– 1 cup heavy cream 🥛
– 1 cup Greek yogurt (plain or vanilla) 🥄
– 1 teaspoon vanilla extract 🌼
For the Lemon Layer:
– 1 cup lemon curd 🥄
– 1 cup heavy cream 🥛
– 1 cup Greek yogurt (plain or vanilla) 🥄
– 1 teaspoon vanilla extract 🌼
For Decoration:
– Fresh strawberries 🍓
– Lemon zest 🍋
– Mint leaves 🌿
Directions:
1. For the crust, combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the layers.
2. For the strawberry layer, in a medium saucepan, combine chopped strawberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes jam-like, about 5-7 minutes. Allow to cool slightly.
3. In a large bowl, whip heavy cream until soft peaks form. Fold in Greek yogurt and vanilla extract. Gently fold in the cooled strawberry mixture until well combined. Spread the strawberry layer evenly over the chilled crust. Return to the refrigerator to set while preparing the lemon layer.
4. For the lemon layer, in a medium bowl, whisk together lemon curd, heavy cream, Greek yogurt, and vanilla extract until smooth. Spread the lemon layer evenly over the set strawberry layer.
5. Chill the cake in the refrigerator for at least 4 hours, or until fully set.
6. Decorate with fresh strawberries, lemon zest, and mint leaves before serving.
Prep Time: 30 minutes | Chilling Time: 4 hours | Total Time: 4 hours 30 minutes
Kcal: 350 kcal per slice | Servings: 12 slices