Strawberries and Cream Overnight Oats Cake
A no-bake breakfast cake that layers creamy vanilla overnight oats with juicy macerated strawberries and a light yogurt “cream.” Chill it overnight in a springform pan, slice, and enjoy a wholesome strawberries-and-cream treat for busy mornings or a healthier dessert.
- Author: sarra
- Prep Time: 10 min
- Cook Time: 0 min (no bake)
- Total Time: 8 hr 10 min (including chill)
- Yield: 8 slices 1x
- Category: Breakfast / Dessert
- Method: No-bake (refrigerated)
- Cuisine: American
- Diet: Vegetarian
- 2 cups (200 g) old-fashioned rolled oats
- 2 Tbsp chia seeds
- 2 cups (480 ml) unsweetened milk of choice (dairy or almond)
- 1 cup (240 g) plain or vanilla Greek yogurt, divided
- 3 Tbsp maple syrup or honey, plus extra to drizzle
- 1 tsp vanilla extract
- 1⁄4 tsp fine sea salt
- 2 cups (about 300 g) diced fresh strawberries
- 1 Tbsp lemon juice
- 1⁄2 cup strawberry jam (optional swirl)
- 1⁄2 cup whipped cream or coconut whip for topping
- 2 Tbsp sliced almonds or crushed graham crackers for garnish (optional)
- Line the base of an 8-inch (20 cm) springform pan with parchment paper.
- In a medium bowl, whisk oats, chia seeds, milk, 3 Tbsp yogurt, maple syrup, vanilla, and salt until combined. Let stand 5 minutes to thicken slightly.
- Spoon half the oat mixture into the prepared pan and smooth the top.
- Stir lemon juice into diced strawberries. Scatter half of the strawberries evenly over the oats. Dot with 1⁄4 cup strawberry jam if using.
- Repeat with remaining oat mixture and strawberries (and jam). Tap the pan gently to level.
- Cover and refrigerate at least 6 hours or overnight until set firm enough to slice.
- Before serving, loosen the ring, lift the cake out, and spread the remaining yogurt over the top like frosting. Add whipped cream swirls and sprinkle almonds for crunch.
- Slice into 8 wedges. Serve chilled; drizzle with extra maple syrup if desired.
Notes
- Make it vegan by using plant yogurt and coconut whip.
- For a sweeter dessert vibe, fold 2 Tbsp white chocolate chips into the top layer before chilling.
- The cake keeps refrigerated, tightly covered, for up to 4 days.
- Swap in raspberries, peaches, or mixed berries when strawberries are out of season.
Nutrition
- Serving Size: 1 slice (≈190 g)
- Calories: 280
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 5 mg
Keywords: overnight oats cake, strawberries and cream, no-bake breakfast, healthy dessert, make-ahead