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.
Today, I’m thrilled to share my Strawberry Yogurt Loaf Cake recipe. This cake has been one of my favorites ever since I first baked it on a rainy Saturday morning when I wanted something sweet but light. The soft crumb, the subtle tang from yogurt, and the bursts of fresh strawberries made me feel like I had discovered a little slice of happiness.
Every time I make this cake, I remember sitting in my tiny UK kitchen, sipping tea, and nibbling on warm slices while the aroma of strawberries and vanilla filled the room. This recipe is easy, forgiving, and perfect for sharing with family or friends. I’ve baked it countless times, and it always comes out perfectly moist, tender, and packed with strawberry goodness.
I’ve tweaked it over the years to get the balance just right: soft, flavorful, and not overly sweet. It’s also incredibly versatile you can add nuts, chocolate chips, or even a dollop of whipped cream on top when serving. In this article, I’ll share all my tips, little kitchen secrets, and step-by-step instructions to help you make this strawberry yogurt loaf cake with confidence.
Why I Love Making This Strawberry Yogurt Loaf Cake
What I adore about this cake is its simplicity. You don’t need fancy gadgets or rare ingredients just things you usually have in your pantry. The yogurt keeps it moist without feeling heavy, and fresh strawberries give it a natural sweetness and beautiful color.
It’s the kind of cake that brings people together. I remember gifting slices to my neighbor, and her kids devoured it in seconds, their faces lighting up with joy. That’s what cooking means to me: creating comfort and memories.
Another reason I love this recipe is that it’s flexible. Sometimes I use Greek yogurt for a richer texture, or plant-based yogurt for a dairy-free version. I even freeze it in slices for quick breakfast treats or afternoon tea snacks.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for a loaf that serves about 8–10 people:
Ingredients:
- 200g plain yogurt (Greek or regular)
- 150g caster sugar
- 100ml vegetable oil or melted butter
- 3 large eggs
- 250g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 200g fresh strawberries, hulled and roughly chopped
- Pinch of salt
- Optional: 2 tbsp chopped nuts or white chocolate chips
Little Kitchen Secrets:
- Room temperature ingredients help the cake rise evenly.
- Toss strawberries lightly in a teaspoon of flour before folding into the batter — this prevents them from sinking to the bottom.
- For extra flavor, add a little lemon zest to the batter.
- Don’t overmix once you add the flour; gentle folding keeps the cake light and airy.
How I Make It, Step by Step
I like to make this recipe as stress-free as possible. Here’s my exact process:
- Preheat your oven to 180°C (160°C fan)/350°F. Grease and line a 9×5-inch loaf tin.
- In a large bowl, whisk together eggs, sugar, yogurt, oil, and vanilla extract until smooth.
- Sift the self-raising flour, baking powder, and salt into the wet mixture. Fold gently using a spatula.
- Toss chopped strawberries in a teaspoon of flour, then fold them into the batter carefully. Avoid overmixing.
- Pour the batter into the prepared loaf tin and smooth the top. Sprinkle optional nuts or chocolate chips.
- Bake for 50–60 minutes or until a skewer inserted comes out clean. Keep an eye after 45 minutes ovens vary!
- Let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
How I Serve It at Home
I love slicing it thick for breakfast with a dollop of yogurt or whipped cream. It also works beautifully as an afternoon tea treat with a cup of chamomile or Earl Grey. For a cozy weekend dessert, I serve it warm with fresh strawberries and a drizzle of honey.
When hosting, I cut it into smaller slices and arrange on a pretty plate. It always disappears quickly, and I swear the smell alone makes everyone feel at home.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Refrigeration: Can be refrigerated for up to 5 days, but bring to room temperature before serving for best taste.
- Freezing: Slice and wrap individually in cling film; freeze for up to 2 months. Defrost at room temperature.
- Reheating: Warm slices in the microwave for 15–20 seconds for a soft, just-baked feel.
100-Word Short Version
This Strawberry Yogurt Loaf Cake is a soft, moist, and tangy treat perfect for any occasion. With yogurt in the batter, it stays tender, and fresh strawberries give bursts of natural sweetness. Mix eggs, sugar, yogurt, oil, and vanilla, fold in flour and baking powder, then gently add strawberries. Bake for 50–60 minutes at 180°C until golden and a skewer comes out clean. Serve warm or cool, plain or with yogurt, cream, or chocolate. Perfect for breakfast, tea, or dessert, it’s a family favorite that’s simple to make, versatile, and full of cozy, comforting flavors.
Recipe Card Section
⏱️ Time
Prep: 15 mins | Cook: 55 mins | Total: 1 hr 10 mins
🛒 Ingredients
- 200g plain yogurt
- 150g caster sugar
- 100ml vegetable oil or melted butter
- 3 large eggs
- 250g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 200g fresh strawberries, chopped
- Pinch of salt
- Optional: 2 tbsp chopped nuts or white chocolate chips
👩🍳 Instructions
- Preheat oven to 180°C (160°C fan)/350°F. Grease and line a 9×5-inch loaf tin.
- Whisk eggs, sugar, yogurt, oil, and vanilla until smooth.
- Sift flour, baking powder, and salt; fold gently into wet ingredients.
- Toss strawberries in flour; fold into batter carefully.
- Pour into tin, smooth top, sprinkle nuts/chocolate if desired.
- Bake 50–60 mins, skewer should come out clean.
- Cool in tin 10 mins, transfer to wire rack.
📝 Notes
- Use room temperature ingredients for best results.
- Don’t overmix after adding flour to keep cake light.
- Can freeze slices for up to 2 months; reheat 20 seconds in microwave.
- Optional lemon zest adds brightness.
🍽️ Nutrition (per slice)
Calories: 220 kcal
Sugar: 18g
Fat: 10g
Saturated Fat: 2g
Carbs: 28g
Protein: 5g
Fiber: 2g
Sodium: 120mg
Strawberry Yogurt Loaf Cake
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hr 10 mins
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Strawberry Yogurt Loaf Cake is soft, moist, and full of fresh strawberry flavor. Perfect for breakfast, afternoon tea, or dessert, this easy-to-follow recipe combines yogurt and fresh strawberries for a tender crumb and delicious taste. Every bite is a little slice of happiness, ideal for sharing with family and friends.
Ingredients
- 200g plain yogurt
- 150g caster sugar
- 100ml vegetable oil or melted butter
- 3 large eggs
- 250g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 200g fresh strawberries, chopped
- Pinch of salt
- Optional: 2 tbsp chopped nuts or white chocolate chips
Instructions
- Preheat oven to 180°C (160°C fan)/350°F. Grease and line a 9×5-inch loaf tin.
- Whisk eggs, sugar, yogurt, oil, and vanilla until smooth.
- Sift flour, baking powder, and salt; fold gently into wet ingredients.
- Toss strawberries in flour; fold into batter carefully.
- Pour into tin, smooth top, sprinkle nuts/chocolate if desired.
- Bake 50–60 mins, skewer should come out clean.
- Cool in tin 10 mins, transfer to wire rack.
Notes
Use room temperature ingredients for best results. Don’t overmix after adding flour to keep cake light. Can freeze slices for up to 2 months; reheat 20 seconds in microwave. Optional lemon zest adds brightness.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Conclusion
I hope you enjoy making this Strawberry Yogurt Loaf Cake as much as I do. It’s more than just a dessert it’s a way to slow down, create moments of joy, and share love with those around you. I promise the aroma of strawberries and vanilla filling your kitchen will make everyone feel at home. Baking is therapy, and every slice is a small celebration. So tie your apron, preheat the oven, and let’s create a loaf of happiness together. Cooking is about stories, memories, and simple pleasures this cake brings all three to life.