Drain the yogurt for 12 hours. To do this, put a kitchen towel or cheesecloth in a strainer into a big bowl and then add the yogurt.
For the base, add the dates to a food processor. Blend them until they are chopped up. Then add the nuts and oats. Blend until you have a sticky mass.
Line your cake pan (20x30) with clingfilm or baking paper.
Then add the date and nut mixture and press it firmly. Let it rest in the fridge.
Wash and cut the strawberries into small pieces. Set a few aside for decoration.
Cook the strawberries with a sweetener of your choice. Puree the strawberries and let them boil down a bit. Then let it cool down.
Combine half of the yogurt with the strawberry mixture. If it's not sweet enough, add more sweetener.
Mix the other half of the yogurt with lemon juice, lemon zest and sweetener to taste.
Mix 100 ml of plant-based milk with 2 teaspoons of agar agar. Boil the mixture for 1 to 2 minutes. Let them cool for a few minutes. Then fold it carefully into the strawberry cream. Add the strawberry cream to the cake pan.
Do the same with the lemon cream.
Put the cake in the fridge for at least 3 hours, preferably overnight.
Before serving, decorate it with some strawberry slices.