Strawberry Yogurt Cake is a soft, moist dessert that celebrates the brightness of fresh strawberries and the tangy richness of Greek yogurt. With its delicate crumb and light texture, this cake is finished simply with a dusting of powdered sugar, making it a beautiful and satisfying treat for any occasion. Ideal for spring gatherings, summer brunches, or a charming afternoon tea, this cake combines elegance with ease.
Why You’ll Love This Recipe
This Strawberry Yogurt Cake is the perfect balance of refreshing and indulgent. The Greek yogurt adds moisture and a subtle tang, while the strawberries provide natural sweetness and bursts of fruity flavor throughout. It’s incredibly easy to make with pantry staples and fresh berries, and the result is a cake that’s light yet flavorful. Whether served slightly warm or fully cooled, it pairs wonderfully with a cup of tea or coffee.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt
- 1 1/4 cups fresh strawberries, halved or quartered
- 1 tablespoon all-purpose flour (for coating strawberries)
- Powdered sugar, for dusting
Directions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and Greek yogurt until the mixture is smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined—avoid overmixing.
- Toss the chopped strawberries with 1 tablespoon of flour to help prevent them from sinking during baking.
- Gently fold half of the floured strawberries into the batter. Pour the batter into the prepared cake pan, then scatter the remaining strawberries evenly over the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar before serving.
Servings and timing
Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories per serving: Approximately 290 kcal
Variations
- Berry Mix: Add blueberries, raspberries, or blackberries alongside or instead of strawberries for a mixed berry version.
- Citrus Zest: Incorporate lemon or orange zest into the batter for a bright, zesty note.
- Almond Flavor: Add a few drops of almond extract for a different flavor dimension.
- Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend suitable for baking.
- Yogurt Substitutes: Use sour cream or whole milk yogurt if Greek yogurt is unavailable.
Storage/Reheating
Storage:
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Freezing:
Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Reheating:
Serve at room temperature or warm slightly in the microwave for 10–15 seconds per slice.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well before using to avoid excess moisture in the batter.
What type of yogurt works best?
Plain Greek yogurt is ideal for its thickness and tang, but plain whole milk yogurt also works well.
How do I prevent the strawberries from sinking?
Tossing them with a bit of flour helps suspend them throughout the batter.
Can I make this cake in a different pan?
Yes, a 9-inch round pan or a loaf pan can be used. Adjust baking time as needed.
Can I make this cake dairy-free?
Yes, use a plant-based butter and dairy-free yogurt alternative.
Why is my cake dense?
Overmixing the batter can lead to a dense texture. Mix just until combined.
Can I add a glaze instead of powdered sugar?
Certainly. A light lemon glaze made with powdered sugar and lemon juice would pair well.
How long does this cake stay fresh?
It stays fresh for up to 2 days at room temperature or 5 days refrigerated.
Can I reduce the sugar?
You can slightly reduce the sugar, though it may affect sweetness and moisture.
Is this cake suitable for a layer cake?
This recipe is best for a single-layer cake due to its moist, delicate crumb.
Conclusion
Strawberry Yogurt Cake is a charming and delicious dessert that’s both simple to prepare and beautiful to serve. With its tender texture, bright strawberry flavor, and subtle tang from Greek yogurt, it’s a versatile cake that suits a range of occasions from brunch to dessert. Lightly dusted with powdered sugar, this cake is as delightful to look at as it is to eat.
Strawberry Yogurt Cake
This Strawberry Yogurt Cake is a light, tender, and fruity dessert made with creamy Greek yogurt and juicy fresh strawberries. Finished with a dusting of powdered sugar, it’s a simple yet elegant cake perfect for spring brunches, teatime indulgence, or summer celebrations. Moist, vibrant, and irresistibly fresh!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert / Cake
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
-
1 1/2 cups all-purpose flour
-
2 tsp baking powder
-
1/4 tsp salt
-
1/2 cup unsalted butter, softened
-
2/3 cup granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
1/2 cup plain Greek yogurt
-
1 1/4 cups fresh strawberries, halved or quartered
-
1 tbsp all-purpose flour (for tossing strawberries)
-
Powdered sugar, for dusting
Instructions
-
Prep Oven & Pan:
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. -
Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt. Set aside. -
Cream Butter & Sugar:
In a large bowl, cream softened butter and sugar together until light and fluffy. -
Add Eggs & Yogurt:
Beat in eggs one at a time. Add vanilla and Greek yogurt. Mix until smooth and creamy. -
Combine Wet & Dry:
Gradually add dry ingredients to the wet mixture. Stir until just combined—do not overmix. -
Fold in Strawberries:
Toss strawberries with 1 tbsp flour to prevent sinking. Fold half into the batter. -
Assemble & Bake:
Pour batter into prepared pan. Top with remaining strawberries.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. -
Cool & Serve:
Let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Dust with powdered sugar just before serving.
Notes
-
Use vanilla or strawberry yogurt for added flavor.
-
Pairs beautifully with whipped cream or a dollop of crème fraîche.
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Store covered at room temperature for up to 2 days, or refrigerate for longer freshness.