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Strawberry Yogurt Cake

A light and fluffy cake made with fresh strawberries and creamy yogurt, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh strawberries hulled
  • 1 cup granulated sugar
  • 1/2 cup canola or vegetable oil
  • 2 large eggs
  • 1 tablespoon grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup plain unsweetened yogurt Greek or regular
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 pinch salt

Method
 

Preparation
  1. Preheat the oven to 390°F (or 350°F fan-forced). Lightly grease and line a 9-inch round cake pan with parchment paper.
  2. Chop about a third of your strawberries into 1-inch pieces (about 1 cup) and halve the rest for topping.
Mixing
  1. In a large bowl, whisk together sugar, oil, eggs, lemon zest, lemon juice, yogurt, and vanilla until combined.
  2. Add flour, baking powder, and salt to the wet mixture. Mix gently until lump-free, being careful not to overmix.
Baking
  1. Pour half of your batter into the pan, scatter diced strawberries, spoon over remaining batter, and arrange halved strawberries cut-side down on top.
  2. Bake for about 50 minutes until a skewer inserted comes out clean. If browning too fast, cover loosely with foil.
  3. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Serve warm with ice cream or at room temperature with whipped cream.

Notes

Always use fresh strawberries for the best flavor. Avoid overmixing when combining wet and dry ingredients to keep the cake light and airy. Let the cake cool completely before slicing for neat pieces. For variations, substitute strawberries with blueberries or raspberries.