Fresh strawberry yogurt cake is a perfect way to celebrate sweet and juicy berries of the season. This cake has a very low amount of fat, making it super light and almost guilt-free! Incredibly easy recipe with only few basic ingredients, perfect for a simple afternoon tea!
And just like that, we're in July!
The month of my birthday, the peak of the summer (which is actually hot this year, for a change!), and the abundance of fresh berries... All of that makes July my favourite month of the year!
Things have been a bit quiet over here again over the last few weeks, but I hope you can excuse me. I went on a little holiday, back to Poland, where I was eating my body's weight in fresh strawberries, cherries, raspberries and some more strawberries... Speaking of which...
The joy of picking your own fruit and veg
I've been a fan of PYO farms for years. Because there is nothing more satisfying than getting your food directly at the source, picking it yourself and later, cooking with it. It takes me back to simpler days, and gives me that sense of achievement. Plus it's a great way to support your local farmers, and show the appreciation for their wonderful produce. And if like me, you are not fortunate enough to have your own fruit and vegetable garden, this is a great opportunity to surround yourself with nature's best, fresh produce.
Fresh strawberry yogurt cake- an essence of summer?
The reason why I choose this strawberry yogurt cake recipe for today, is mainly because to me, it's an essence of summer and celebration of the strawberry season, which sadly, doesn't last that long.
Beautiful, sweet and juicy strawberries loaded into this light and fluffy sponge cake make it an ideal treat for any day of the week. Just like in my strawberry galette recipe, that sweet aroma of baked strawberries takes me back to my childhood, where it meant only one thing- summer holidays!!!
Low-fat yogurt cake
Because this cake is made with yogurt, the amount of fat it contains is almost none. There is no butter, only a small amount of olive oil used in the process. The texture of the cake is super light, fluffy and airy, which makes it perfect for summer, as it won't leave you feeling stuffed and sluggish.
Beautifully looking cake with minimum effort
The whole process of preparing the cake is very easy and fuss-free. Just make sure not to over-mix the ingredients at the final stage, as it will change the texture of the sponge from light and airy to heavy and dense. Using the wooden spoon or spatula at this stage is going to be more effective than beating it with an electric whisk. You want the ingredients to be just combined, meaning that you should stop mixing as soon as you can't see the ingredient you just added.
After that, simply load half of the strawberries into the cake, and bake. Use the other half of strawberries to top the cake with after baking.
This strawberry yogurt cake can be served with a dollop of fresh cream or scoop of the ice cream on side. Another great thing about it, is that you can use any summer berries you have available. Raspberries, blackberries, or cherries work great in this recipe too!
Make the most of this strawberry season with this yummy yogurt cake, and let me know if you tried it below! It will also mean a great deal to me, if you leave me a rating!
Fresh strawberry yogurt cake
- 300 g plain flour (spelt flour also works well in this recipe)
- 2 tsp baking powder
- 100 g caster sugar
- 1 tsp vanilla essence
- 2 tbsp olive oil
- 2 large eggs
- 250 ml plain yogurt (I've used plain soya yogurt)
- 500 g fresh strawberries (hulled and halved or quartered)
- 50 g icing sugar (optional)
- Pre-heat the oven to 180 C. Using a little bit of olive oil or butter of choice, grease up the baking tin, I've used 23 cm loose-bottomed tin.
- Sieve the flour and baking powder into a large bowl and set aside.
- Using an electric whisk, beat together the eggs, sugar and vanilla until pale and fluffy (it should take about 6 minutes). Add yogurt, olive oil and flour with baking powder. Using a wooden spoon or spatula, gently mix the ingredients together, until just combined. Do not over-mix. You want to keep the mixture as airy as possible.
- Pour the cake mixture into prepared baking tin, and top with a layer of fresh strawberries, keeping a little space between each strawberry. Place in the oven and bake for about 25- 30 minutes until lightly golden and the inserted toothpick comes out clean.
- Once baked, top the cake up with the remaining strawberries and icing sugar.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- Make sure your eggs and yogurt are at room temperature
- You can adjust the amount of sugar in this recipe, feel free to add more or less, to your liking.
- This cake is best eaten fresh, on the same day.
- If you want your strawberries to have this extra juicy appearance, sprinkle some caster sugar over them and set them aside for a couple of minutes.
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