Strawberry Yogurt Cake
Indulge in the sweet, tangy perfection of a homemade Strawberry Yogurt Cake—a moist and tender treat brimming with fruity flavor and wholesome simplicity. Made with fresh strawberries, creamy Greek yogurt, and a touch of vanilla, this delightful cake boasts a soft, buttery crumb that pairs beautifully with the natural sweetness of the berries. It's easy to prepare in just over an hour, thanks to straightforward techniques like creaming butter for added fluffiness and gently folding in chopped strawberries for bursts of freshness in every bite. Perfect as a light dessert, a snack with tea, or even a cheerful breakfast option, this cake is finished with a dusting of powdered sugar for a subtle touch of elegance. Treat your loved ones to this charming dessert that’s as delicious as it is inviting!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 250 grams fresh strawberries
- 200 grams all-purpose flour
- 150 grams granulated sugar
- 115 grams unsalted butter
- 120 grams plain Greek yogurt
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 2 tablespoons (optional, for garnish) powdered sugar
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease a 9-inch cake pan and line the bottom with parchment paper.
Step 2
Wash, hull, and chop the strawberries into small pieces. Set them aside.
Step 3
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 4
In a large mixing bowl, cream the butter and granulated sugar using a hand or stand mixer until light and fluffy (about 2-3 minutes).
Step 5
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Step 6
On low speed, add the yogurt and the dry ingredients to the wet ingredients in three alternating additions, starting and ending with the dry ingredients. Do not overmix.
Step 7
Gently fold in the chopped strawberries using a spatula until evenly distributed in the batter.
Step 8
Pour the batter into the prepared cake pan and spread it evenly. Smooth the top with a spatula.
Step 9
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 10
Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Step 11
Once cooled, dust the top of the cake with powdered sugar (optional) before serving.
Nutrition Facts
| Serving size | (971.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2541.0 |
| Total Fat 113.1g | 0% |
| Saturated Fat 62.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 638.6mg | 0% |
| Sodium 2324.2mg | 0% |
| Total Carbohydrate 347.5g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 183.0g | |
| Protein 47.6g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 285.0mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 926.4mg | 0% |
Source of Calories