Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I’ll never forget the first time I baked a Strawberry Yogurt Breakfast Cake. It was early spring, and my kitchen smelled like fresh strawberries and warm vanilla. I wanted a cake that wasn’t overly sweet, something light to start the day with my family. As I mixed the yogurt into the batter, I remembered Sunday mornings with my mum, when she would bake something simple and comforting while we lingered over tea. That moment inspired me to create a breakfast cake that brings warmth, love, and a touch of sweetness into every bite.
Since then, this cake has become my go-to for weekend breakfasts or a cozy brunch with friends. The yogurt keeps it moist, while the strawberries add natural sweetness and a burst of color. It’s light enough to enjoy with your morning coffee but still feels indulgent the perfect balance.
Why I Love Making This Recipe
I love baking this Strawberry Yogurt Breakfast Cake because it’s simple, forgiving, and full of flavor. The batter comes together in minutes, and while it bakes, the kitchen fills with a heavenly aroma of fresh strawberries and vanilla.
It’s also versatile. I often use different berries depending on what’s in season, and sometimes sprinkle a little sugar on top for a caramelized finish. Sharing this cake with my family has become a little ritual watching everyone enjoy the first slice with smiles and happy chatter makes every effort worth it.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for a moist, tender breakfast cake:
- 1 cup plain yogurt (full-fat or Greek works best)
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh strawberries, chopped
- Optional: 1 tablespoon coarse sugar for topping
Little Kitchen Secrets:
- Use ripe, juicy strawberries for the sweetest flavor.
- Fold the strawberries gently to avoid crushing them into the batter.
- Yogurt keeps the cake moist don’t substitute with milk alone.
- Coarse sugar on top creates a beautiful crunchy finish.
How I Make It, Step by Step
- Preheat and prep – I preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.
- Mix wet ingredients – In a large bowl, I whisk together the yogurt, eggs, oil, and vanilla until smooth.
- Combine dry ingredients – In another bowl, I mix the flour, sugar, baking powder, baking soda, and salt.
- Bring it together – I gradually fold the dry ingredients into the wet mixture until just combined.
- Add strawberries – I gently fold in the chopped strawberries, making sure they’re evenly distributed.
- Pour and top – I pour the batter into the prepared pan and sprinkle coarse sugar on top for a lovely crunch.
- Bake – Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly – I let the cake cool for 10–15 minutes before slicing.
How I Serve It at Home
I usually serve this Strawberry Yogurt Breakfast Cake warm, straight from the pan, with a dusting of powdered sugar or a spoonful of fresh cream. Sometimes I enjoy it with my morning coffee, and other times I pack slices for a picnic or brunch with friends.
It’s also perfect for a light dessert. Leftovers, if any, taste amazing with a smear of butter or even a drizzle of yogurt for a refreshing twist.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep in an airtight container at room temperature for up to 2 days. Refrigerate if your kitchen is warm; it keeps up to 4 days.
- Reheating: Warm slices for 10–15 seconds in the microwave to bring back that fresh-from-the-oven feeling.
- Make-ahead: I sometimes prepare the batter the night before and refrigerate it. Bake fresh in the morning for a cozy breakfast surprise.
100-Word Short Version
This Strawberry Yogurt Breakfast Cake is light, moist, and full of fresh berry goodness perfect for mornings, brunch, or even an afternoon snack. Yogurt keeps the cake tender, while chopped strawberries add sweetness and color. With simple ingredients like flour, sugar, eggs, and oil, it’s easy to prepare and bakes in under 40 minutes. I love serving it warm with a sprinkle of sugar or a dollop of cream. It’s a comforting, cozy cake that brings family and friends together. Every slice is a reminder that breakfast can be sweet, simple, and full of love.
Recipe Card Section
⏱️ Time
- Prep: 15 minutes
- Cook: 35–40 minutes
- Total: 50–55 minutes
🛒 Ingredients <ul> <li>1 cup plain yogurt</li> <li>2 large eggs</li> <li>1/2 cup vegetable oil or melted butter</li> <li>1 teaspoon pure vanilla extract</li> <li>1 cup granulated sugar</li> <li>2 cups all-purpose flour</li> <li>2 teaspoons baking powder</li> <li>1/2 teaspoon baking soda</li> <li>1/4 teaspoon salt</li> <li>1 1/2 cups fresh strawberries, chopped</li> <li>Optional: 1 tablespoon coarse sugar for topping</li> </ul>
👩🍳 Instructions <ol> <li>Preheat oven to 180°C (350°F) and grease a 9-inch cake pan.</li> <li>Whisk yogurt, eggs, oil, and vanilla until smooth.</li> <li>Mix flour, sugar, baking powder, baking soda, and salt.</li> <li>Fold dry ingredients into wet mixture until just combined.</li> <li>Gently fold in chopped strawberries.</li> <li>Pour batter into pan and sprinkle coarse sugar on top.</li> <li>Bake 35–40 minutes until a toothpick comes out clean.</li> <li>Cool 10–15 minutes before slicing and serving.</li> </ol>
📝 Notes
- Fold strawberries gently to prevent crushing.
- Yogurt keeps the cake moist — don’t substitute with milk alone.
- Coarse sugar topping adds crunch and visual appeal.
🍽️ Nutrition (per slice)
Calories: 240
Fat: 10g
Saturated Fat: 2.5g
Carbohydrates: 33g
Sugar: 16g
Protein: 5g
Fiber: 2g
Sodium: 120mg
Strawberry Yogurt Breakfast Cake
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: 8 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Strawberry Yogurt Breakfast Cake is moist, light, and full of fresh berry flavor. Perfect for a cozy breakfast, brunch, or snack, it’s easy to prepare and loved by family and friends.
Ingredients
- 1 cup plain yogurt
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh strawberries, chopped
- Optional: 1 tablespoon coarse sugar for topping
Instructions
- Preheat oven to 180°C (350°F) and grease a 9-inch cake pan.
- Whisk yogurt, eggs, oil, and vanilla until smooth.
- Mix flour, sugar, baking powder, baking soda, and salt.
- Fold dry ingredients into wet mixture until just combined.
- Gently fold in chopped strawberries.
- Pour batter into pan and sprinkle coarse sugar on top.
- Bake 35–40 minutes until a toothpick comes out clean.
- Cool 10–15 minutes before slicing and serving.
Notes
Fold strawberries gently to prevent crushing. Yogurt keeps the cake moist don’t substitute with milk alone. Coarse sugar topping adds crunch and visual appeal.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Conclusion
Baking this Strawberry Yogurt Breakfast Cake reminds me why I love creating food it’s simple, comforting, and brings people together. Every bite is moist, sweet, and slightly tangy from the yogurt, and every slice is a little moment of happiness. I hope this recipe inspires you to share breakfast with your loved ones, or even indulge in a quiet, cozy morning just for yourself. Because the best memories often start in the kitchen, with flour-dusted hands and the smell of fresh strawberries in the air.