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
Scale
- 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