Description
My Fresh Strawberry Yogurt Cake is soft, moist, and bursting with fresh, sweet strawberries. This easy-to-make cake uses simple ingredients like Greek yogurt, eggs, sugar, and flour, making it perfect for brunch, afternoon tea, or a family dessert. The yogurt keeps the cake tender, while the strawberries add natural sweetness and vibrant color, creating a dessert that looks as good as it tastes.
Ingredients
Scale
- 250g plain Greek yogurt
- 200g caster sugar
- 3 large eggs
- 120ml vegetable oil
- 1 tsp pure vanilla extract
- 300g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 200g fresh strawberries, hulled and chopped
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 180°C (350°F). Grease and line a 9-inch round cake pan.
- Whisk yogurt, sugar, and eggs until smooth. Add oil and vanilla, mix well.
- Sift flour, baking powder, baking soda, and salt. Fold into wet mixture gently.
- Toss strawberries in a teaspoon of flour, fold into batter carefully.
- Pour batter into pan, smooth top, bake 40–45 minutes until a toothpick comes out clean.
- Cool 10 minutes in pan, then transfer to wire rack. Dust with powdered sugar if desired.
Notes
- Use room temperature eggs for smoother batter.
- Flouring strawberries prevents them from sinking.
- Freeze cooled cake up to 2 months; thaw overnight.
- Serve warm with whipped cream or yogurt.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg