This summer dessert is layered in a box with chocolate cake, a simple yogurt mascarpone cream, fresh strawberries, strawberry compote and a bit of milk chocolate ganache on top. It’s super easy to put together and perfect for summer. You can even make it ahead and store it in the fridge. :)

This dessert was actually inspired by my nail tech! Last time I went in, we were chatting (as always) and she mentioned how much she loves Yogurette, you know that mini chocolate bar with strawberry yogurt filling? She asked if I had any dessert ideas that taste similar and I told her I’d think of something. So this is what I came up with!

The flavor combo is based on that chocolate-strawberry-yogurt idea and the box style was totally Pinterest inspired. I kept seeing these Korean style cube cakes in clear boxes and I thought they looked really cute and fun. I used 10x10x10 cm acrylic boxes to assemble mine, but honestly, you can use whatever you have: round containers, cups, bigger boxes, even a cake ring lined with acetate. It’s really flexible.

For the layers, I baked a thin chocolate cake in a large 30x45 cm sheet pan. That way, I could cut it easily into the right shape for layering and it wouldn’t be too thick. It’s more balanced that way especially since there are multiple layers of cake, cream and strawberries going on.

The cream is a mix of mascarpone and yogurt, which I think pairs nicely with the strawberries and keeps it from being too heavy. I added a quick strawberry compote in the middle for more fruit flavor and finished it all with a simple chocolate ganache on top.

It’s not a super dramatic dessert, but it’s nice and refreshing and if you like Yogurette, this will definitely give you those vibes. I think it’s also a fun one for summer or for gifting, as it looks cute in the clear box and is easy to store in the fridge.

Frequently asked questions (FAQ’s)

1. What size boxes did you use? I used 10x10x10 cm acrylic boxes, but you can use any shape or size you prefer: round, rectangular or even cups.

2. Can I make this in a single large cake instead of individual boxes? Yes! Just layer everything in a big container or use a cake ring with acetate.

3. What kind of chocolate cake did you use? I used a thin chocolate sponge cake baked in a 30x45 cm baking tray.

5. What’s in the cream layer? It’s a mix of yogurt and mascarpone. It’s simple and not too sweet.

6. Can I swap the yogurt for something else? Greek yogurt works great or you could also use cream cheese, however that might require a little extra sugar.

7. How do I make the strawberry compote? It’s just strawberries cooked down with a bit of sugar. You can use fresh or frozen berries.

10. How should I store it? Keep it in the fridge, covered. It should stay fresh for up to 3 days.

11. Can I freeze it? I don’t recommend freezing it once assembled, but you can freeze the chocolate cake layers in advance.

Tools you will need for this recipe

- Acrylic Boxes
I used 10x10x10 cm clear acrylic boxes to layer the dessert. But you don’t need these exact ones! You can use round dessert cups, rectangular containers, bigger boxes or even build it in a cake ring using acetate sheets.

- 30x45 cm Baking Sheet
This is the pan I used to bake the chocolate cake. It's a large, shallow sheet that helps the cake bake thin and evenly, which makes it easier to layer. If you’re using a smaller or round pan, the cake will turn out thicker and the baking time will need to be adjusted.

- Small Saucepan
You’ll need this to make the strawberry compote. Any small pot works, just something to gently simmer the berries.

- Hand Mixer or Stand Mixer
You’ll need one of these for whipping the cream. Either works, just make sure the cream is cold and you don’t overwhip.

Ingredients you will need for this recipe

Cake batter

Milk: Adds moisture and helps the batter come together. You can substitute with any plant based milk or buttermilk.
Sunflower oil: Keeps the cake moist and soft. You can also use any other neutral oil, like canola or vegetable oil.
Plain yogurt: Adds moisture and makes the cake softer. You can substitute with greek yogurt or sour cream.
Eggs: Help bind the batter and give structure.
All purpose flour: The base of the cake, giving it structure.
Cocoa powder: Brings the chocolate flavor.
Sugar: Sweetens the batter.
Cane sugar: Adds deeper caramel like flavor. Substitute with light brown sugar or use more white sugar if needed.
Baking powder: Helps the cake rise.
Semi-sweet chocolate chips: Adds texture!
Milk chocolate chips: Add sweetness and texture.

Strawberry compote

Strawberries: The base for the compote. You can use fresh or frozen.
Sugar: Sweetens the compote. Substitute with honey or maple syrup (just add to taste).
Lemon juice: Balances the sweetness.
Vanilla bean paste: Adds a subtle vanilla flavor. Use vanilla extract if you don’t have vanilla bean paste.

Yogurt cream

Mascarpone: Makes the cream thick but still soft and smooth.
Plain yogurt: Keeps the cream light and slightly tangy. Substitute with greek yogurt or cream cheese.
Granulated sugar: Sweetens the cream.
Whipping cream: Adds volume and lightness when whipped.
Vanilla extract or paste: Gives a little extra flavor.

Chocolate ganache

Milk chocolate: You can also use dark chocolate if that’s what you prefer.
Heavy cream: Blends with chocolate to make a soft ganache.
For the layers
Strawberries: Add freshness between the layers.

Step by step instructions with photos

1. Preheat your oven to 180C, line a baking sheet with parchment paper and grease with butter.

2. Make the cake: in a large bow whisk together the flour, baking powder, cocoa powder, sugar, brown sugar and chocolate chips. Set aside.

3. In another bowl whisk together the milk, yogurt, oil and eggs; then pour it over the dry ingredients and mix until combined.

4. Pour the batter over your prepared baking sheet and bake in the preheated oven for 15 minutes (i used 30x45 cm - if you use a smaller one, make sure to adjust baking time)

5. While the cake is in the oven, prepare the strawberry compote.

6. Place the strawberries, lemon juice, sugar and vanilla in a saucepan.

7. Let it cook over medium heat until it thickens. (10-12 minutes)

8. Once the cake and the compote are ready, let them both completely cool.

9. Before you’re ready to assemble, prepare the cream and the chocolate ganache.

10. For the ganache heat the cream until it starts to simmer, then take it off the heat and add the chopped up chocolate it.

11. Let it sit for a few minutes, then mix until smooth.

12. For the cream, mix together the yogurt, mascarpone, vanilla and sugar. Overmixing can make the mascarpone runny, so I recommend using a spatula.

13. In another bowl, beat the whipping cream until stiff peaks form, then fold it into the yogurt-mascarpone mixture.

14. Once ready, assemble the cake.

15. Refrigerate for a few hours before serving and enjoy!

Yield: 8

Author: Angie