Sort ingredients
lady_morana
QR Code
Listen
Pdf
Line an 8‑inch (20 cm) round pan with parchment; lightly grease the sides for clean release.
In a bowl, mix Greek yoghurt with eggs until completely smooth.
Add cornstarch and mix again until lump‑free and glossy.
Tap the bowl gently to bring air bubbles to the surface; skim any foam.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake at 340°F (170°C) for 40–50 minutes until the centre is just set with a faint jiggle.
Turn off the oven, crack the door for 5 minutes, then cool to room temperature.
Refrigerate at least 1 hour to firm the structure and improve slice lines.
Dust lightly with icing sugar and crown with fresh strawberries.
Use a small serrated knife; wipe between cuts for immaculate wedges.