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!
Talk soon!
Fresh strawberry yogurt cake
Ingredients
- 300 g plain flour (spelt flour also works well in this recipe)
- 2 teaspoon baking powder
- 100 g caster sugar
- 1 teaspoon vanilla essence
- 2 tablespoon 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)
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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Marta
Your recipe and the photos are simply lovely. I have two questions.
{1} I saw identical recipes from Poland online which call for 4 tablespoons of oil. Your is only 2. Is that correct or are you using less oil because Soya yogurt is thinner than regular yogurt?
{2} You mentioned that 300 grams of flour equals 1 3/4 US cups. Other sources say it is 2 cups. Which is correct?
Marta
Anna
Hi Marta, thanks for stopping by. 2 tablespoons of oil is what I always used in this recipe and it is what always worked for me. The yoghurt keeps the texture nice, soft and fluffy. All my recipes are tested using metric grams. Quick online search does suggest that 300g of flour equals 1 3/4 cups, but I I highly recommend using kitchen scales instead of cups.
Dave
Hello Anna,
What I love about your recipe is low-fat. Similar recipes for a yogurt cake online use twice as much oil! {1} Would it be possible to spread streusel on top of the berries before baking? If yes, what proportions of flour to butter and sugar would you use? {2} Is 300 grams of flour about 2 US cups? Thank you for sharing this wonderful recipe.
Dave
Anna
Hi Dave, glad that this recipe is to your liking! To answer your queries: 1. Yes, absolutely! I recommend the streusel topping made with 125g butter, 125g sugar and 180g flour. 300g of flour is just under 2 cups (1 and 3/4 cup ). Hope this helps. Happy baking!
Jim
I didn't have any caster sugar as I very rarely bake or add sugar to things but I did have palm sugar so I grated 1/2 cup of that instead. Worked perfectly but found I needed to add and extra egg and 1tbs milk to make the batter workable. I used full fat greek yogurt was just way too thick whereas soya yogurt tends to be less viscous so next time I would use a pot set natural yogurt which tends to be on the watery side.
Anna
Thanks so much for this review and feedback Jim! I'm sure the readers will find it helpful.
Jeni
Hi Anna! I made this cake last night in a rush for a last minute sweet. I used soy yoghurt and about 30 grams less sugar because I wanted to add some whipped cream on the side. WOW. It was delicious!! We stored it in the fridge for this morning and it was really perfect. The texture changed to a cookie which was perfect for coffee. Thank you so much for this awesome recipe. xx from Italy
annabanana
Ciao Jeni! How lovely to hear that you've enjoyed the recipe! Whipped cream would be such a perfect accompaniment to this cake, great idea! Thanks so much for this review and your lovely comment! Have a great weekend!
Elisenda
Wow, such a beautiful cake. Can't wait to try it at home... The yogurt can be non fat? Or has to be whole milk? Low fat ?
Thanks for posting these amazing recipes
annabanana
Hi Elisenda, thank you for stopping by! I would recommend to use full-fat yogurt, I found that Greek yogurt always works best. It creates lovely, fluffy and moist texture. You can use any kind of milk in this recipe. Hope this helps. Happy baking!
Karolina Wierzbicka
Love this cake! I have used gluten free flour and worked perfectly fine.
annabanana
Hey Karolina, thank you SO MUCH for stopping by and leaving this lovely comment! So happy to hear that you've tried and enjoyed this recipe. Great to know it works with GF flour too!
Susie
Just made your cake this morning Anna and it was so easy to make and totally delicious. Perfect with a cup of tea and a tiny drizzle of fresh cream!
annabanana
Hey Susie! What a great news! I'm so happy to read that you've tried and enjoyed this recipe! It's one of my all-time favourites and I go back to it over and over again during year!Also, love the sound of fresh cream there!
Bianca Zapatka
This is such a beautiful cake my dear Anna!
Really love your photography a lot!
I‘m very sure this beautiful cake tastes amazing.
Sending much love,
Bianca ❤️❤️
annabanana
Bianca! Thanks for stopping by and for your kind words!
I hope we can share a cake like this together one day! Hugs!
Ela
Your photos are so, so beautiful, Anna! I will need to try out your recipe in a vegan version. 🙂
annabanana
Thank you so much dear Ela! I would love to see your version of this cake!
Tara
Such a wonderful cake for summer! Definitely the perfect way to use fresh strawberries. I have actually never been to a pick your own farm, but want to now!
annabanana
hey Tara!
Thanks for stopping by and your lovely comment! And if you never been to PYO farm, I really highly reccomend it! It's a great day out (for adults and for kids!) plus you get to bring all this wonderful fresh produce home with you!
Claudia Lamascolo
this cake is stunning I just love the photos and the recipes cant get much better of a fresh dessert than this beauty!
annabanana
thank you so much Claudia!
It's very kind of you to say! Hope you will get a chance to try it sometime!
Helen of Fuss Free Flavours
Picking your own fruit is such a wonderful experience, always a joy. And strawberry season is the perfect time to indulge in these sweet and tasty fruits, and not feel at all guilty for it! Your cake looks amazing, and perfect for a slice of deliciousness while sitting in the garden in the summer sun, with a lovely cup of Earl Grey tea.
annabanana
Oh Helen, I was almost teleported to that garden with you! 😉
It's a perfect cake to enjoy with a cuppa for sure! And I find the whole PYO experience very therapeutic, and I always feel so happy when there!
Glad to read you like the recipe! Thank you!
Julia
What a perfect summer cake! Love that you can also use spelt flour to make it 🙂
annabanana
Thanks Julia! Glad to hear you like it, and yes, both types of flour work well in this recipe.
Nara
Made this cake cause half of my fridge is filled with strawberries after going strawberry picking. So easy to bake and it turned out delicious! I think I overmixed it a bit because it came out dense and chewy (a bit of a rice cake texture) but the little chewy texture was surprisingly delicious! The extra strawberries and icing sugar on top makes the cake look more delicious (my dad thought it was store bought)!
Anna
Hey Nara, so great to hear that you've made and enjoyed this recipe! Over-mixing the batter will result in a denser texture, but like you said, the cake will still taste delicious!And I'm sooo happy to hear that your dad thought it was shop-bought, what a fab compliment! Thank you for your comment and your rating, really appreciate it! x
shelby
This looks simply delicious. I love PYO farms too. I haven't been to one in years though. I have been thinking about it more this year because the stand I used to stop by on my way home is no longer there this year. I am having fresh picked strawberry withdrawal!
annabanana
Hi Shelby!
Thanks so much for your comment and for stopping by! Sorry to hear about the strawberry stand being gone, but now you have a perfect excuse to visit PYO! 😉