This Fresh strawberry yogurt cake allows seasonal fruit to be the star of the show. Simple and fabulous, enjoy it as a snacking cake, or as an after-dinner dessert.
Pretty, sugary-sweet, and ridiculously easy to make this cake is a strawberry lover’s delight. It is the simplest cake recipe from Martha Stewart Living Magazine and I have been making it for years. It was the one cake that when I had zero baking experience would turn out flawless and delicious every single time I made it. There is nothing complicated about the technique, or the ingredients, and there is no frosting or cream to whip up. Yet everyone I serve it to goes crazy for it. Always.
Easy Strawberry Yogurt Cake Recipe
Through the years, I have slightly adapted the recipe to eliminate the need of a stand mixer. This recipe combines everything in just one bowl, making it faster and easier to throw together. I also reduced the amount of sugar in the cake and use yogurt instead of milk. Completely optional, but lately I have been swapping out half of the regular flour for some rye flour. If you haven’t baked with rye flour before, do give it a try. It adds a wonderful depth of flavour to sweet recipes and because it has less gluten, it makes this strawberry yogurt cake extra tender.
Wonderfully moist, with a flavourful buttery crumb, and topped with loads of strawberries, this is the cake to make when strawberries are in season. And if I haven’t already persuaded you to run out and grab a few baskets of fresh strawberries, let me tell you I’m not alone in singing praise for this cake. Deb Perelman from Smitten Kitchen has not one, but two versions of this cake on her site. And if you google it, you will find thousands of others on the internet that have been making versions of it for years.
Friends, it’s a good one.
Ingredients & Notes
The main ingredients for this strawberry yogurt cake recipe are:
- Strawberries – In-season, fresh strawberries are needed for this cake. As the plump strawberries cook in the oven, their sweetness intensifies and the juices they release moisten the cake throughout. Truly a beautiful thing that cannot be accomplished with frozen, or out-of-season flavourless strawberries.
- Yogurt – This recipe calls for full-fat, plain yogurt. I like to use a thick yogurt such as Greek or Skyr.
- White Sugar – As I previously mentioned, I reduced the amount of sugar used in the original recipe. Sugar in baked goods contributes sweetness and also moisture and texture. Sometimes reducing it too much, or at all, could negatively impact the result. The yogurt in this recipe makes up for the loss of moisture and I find the results delicious. If you prefer it a little sweeter, go ahead and add 1/4 cup more sugar.
- Eggs – You will need two eggs for this cake.
- Butter – Because this recipe is not using a stand mixer, the butter is melted before combining it with the rest of the ingredients. You can use unsalted or salted. If you use the latter, add only 1/4 tsp salt.
- Flours – The original recipe uses all-purpose flour. I like a blend of rye and all-purpose, so good. Use whichever you prefer.
- Pure vanilla extract – Pairs beautifully with fruity desserts.
You will also need some baking powder, baking soda, and salt.
How To Make Strawberry Yogurt Cake; Step-by-Step Photos
Note: The complete instructions for the strawberry yogurt cake can be found in the Recipe Card below.
In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Add the salt, melted butter, and yogurt and whisk until smooth. Add baking powder and baking soda whisk until completely incorporated.
Switch to a rubber spatula and fold in the flour(s) just until no streaks of flour remain. Spread the batter into a greased and parchment paper-lined 9-inch springform pan and smooth it with an offset spatula.
Place the halved strawberries over the top, cut side down. Make sure you fit in as many as you can tightly, in a single layer. Sprinkle a bit of sugar over the top and bake for 50 to 60 minutes, or until puffed and golden.
- Use a scale to weigh the ingredients. For best results, weigh the flour and other ingredients. If you don’t have a scale, make sure to spoon flour into a dry ingredient measuring cup and scrape off the top with a knife.
- Do not over-mix. Once you add the flour(s), mix only until combined or the cake will be not be as tender.
- Use room temperature eggs. Cold eggs will not mix as easily in the batter. If you forgot to take them out ahead of time, simply place them in a bowl of warm water for about 5 minutes. Dry them well before cracking open.
- Use a cake pan or deep-dish pie plate. A standard pie plate might be too shallow for this cake. Use a deep-dish 9-inch pie plate, a 9-inch cake pan, or a 9-inch springform pan.
This strawberry yogurt cake is juicy and moist and perfect to serve as is. However, if you currently live somewhere that is experiencing a heat wave, I am sure everyone would be more than pleased to have their slice with some cooling vanilla ice cream. Lightly sweetened whipped cream would not be a bad idea either.
Storing and Freezing
This strawberry yogurt cake keeps well for up to 4 days and can also be frozen.
To Store: Cover well and keep on the counter for up to 2 days or refrigerate for up to 4 days.
To freeze: If freezing the cake whole, cool completely and wrap the the entire cake with foil and freeze for up to 2 months. For leftovers, wrap the pieces individually and freeze for up to 2 months. Defrost the whole cake overnight in the fridge, or individual pieces on the counter.
Other Sweets You Might Enjoy
If you give this Strawberry Yogurt Cake recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Fresh Strawberry Yogurt Cake
- 3/4 cup (150g) sugar, plus 2 tablespoons for sprinkling
- 2 large eggs
- 1/2 cup (115g) unsalted butter, melted and cooled
- 3/4 cup (185g) full-fat yogurt
- 3/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups (250g) all-purpose flour or can use 1 cup (125g) all purpose and 1 cup (105g) rye flour.
- 1 pound (450 grams) strawberries, hulled and halved
- Preheat the oven to 350°F. Lightly butter a 9-inch cake, or springform, pan. Line the bottom of the pan with a round piece of parchment paper.
- In a large bowl, whisk the 3/4 cup of sugar and eggs until light and foamy, about 1 minute. Add the melted butter, yogurt, salt and vanilla and whisk until completely smooth.
- Add baking powder and baking soda and whisk until combined.
- Switch to a rubber spatula and fold in the flour(s) just until no streaks of flour remain. Don't over-mix. Spread the batter into prepared pan and smooth the top with an offset spatula.
- Place the halved strawberries over the top, cut side down. Fit in as many as you can tightly, in a single layer. Sprinkle the top with remaining 2 tablespoons sugar.
- Bake until puffed and golden and a skewer inserted into the cake comes out clean, about 50 to 60 minutes. Let the pan cool on a rack. Serve as is, or with vanilla ice cream or whipped cream.
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