This recipe provides instructions for making a light, moist, and flavorful Strawberry Yogurt Cake. This delightful cake features a tender crumb infused with the subtle tanginess of yogurt and the sweet burst of fresh strawberries. The combination of yogurt and strawberries not only contributes to the cake’s wonderful flavor but also helps to keep it incredibly moist. The batter is typically made with all-purpose flour, sugar, eggs, yogurt (plain or Greek yogurt works well), melted butter or oil, a leavening agent like baking powder, and a touch of vanilla extract. Fresh strawberries are then incorporated into the batter, often sliced or halved, and are distributed throughout the cake, adding juicy pockets of fruity sweetness. The cake is baked until golden brown and a toothpick inserted into the center comes out clean. Once cooled, it can be enjoyed as is, dusted with powdered sugar for a simple finish, or topped with a light glaze or a dollop of whipped cream for an extra touch of indulgence. The acidity of the yogurt reacts with the baking powder to create a light and airy texture, while the fat from the butter or oil ensures tenderness. This Strawberry Yogurt Cake is a perfect treat for spring and summer when fresh strawberries are in season, but it can also be made year-round with frozen strawberries (though they might release more moisture). Its simplicity and delicious flavor make it a wonderful cake for any occasion, from a casual afternoon snack to a light and refreshing dessert. The top image shows a rectangular baking pan lined with parchment paper and filled with halved fresh strawberries. A light-colored batter is being poured over the strawberries. The bottom image shows several square slices of the baked cake, revealing layers of moist yellow cake and baked strawberries. The top of the cake slices is decorated with fresh strawberry slices and dusted with powdered sugar.
The texture of Strawberry Yogurt Cake is light, moist, and tender, with juicy pockets of soft, baked strawberries throughout. The crumb is delicate and slightly airy due to the yogurt.
The flavor profile is a delightful balance of sweet and slightly tangy, with the fresh, fruity sweetness of strawberries complementing the subtle tartness of the yogurt and the warm notes of vanilla.
Strawberry Yogurt Cake is a moist and tender cake made with yogurt and fresh strawberries, resulting in a light, flavorful, and refreshing dessert.
The preparation involves mixing a simple batter with yogurt, folding in fresh strawberries, baking until golden brown, and optionally dusting with powdered sugar or glazing.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, melted and slightly cooled (or ¾ cup neutral oil)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup plain yogurt (whole milk or Greek yogurt)
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries, hulled and sliced or halved
Optional for topping:
- Powdered sugar, for dusting
- Simple glaze (powdered sugar mixed with a little milk or lemon juice)
- Whipped cream
Equipment:
- 9×13 inch baking pan
- Parchment paper (optional, for lining the pan)
- Large mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Rubber spatula
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. For easier removal, you can also line the bottom of the pan with parchment paper, leaving an overhang on the sides.
- Whisk Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures the leavening agent is evenly distributed.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted and slightly cooled butter (or oil) and granulated sugar until smooth. Beat in the eggs one at a time, mixing well after each addition. Stir in the yogurt and vanilla extract until the mixture is well combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (if using an electric mixer) or with a whisk until just combined. Be careful not to overmix, as this can lead to a tough cake. The batter will be fairly thick.
- Fold in Strawberries: Gently fold in the sliced or halved fresh strawberries into the batter using a rubber spatula. Ensure they are evenly distributed throughout.
- Pour Batter into Pan: Pour the strawberry batter evenly into the prepared baking pan.
- Bake the Cake: Bake in the preheated oven for 30-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The baking time may vary depending on your oven. The cake should be golden brown on top and spring back lightly when touched.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, transfer the cake to a wire rack to cool completely before slicing and serving.
- Dust with Powdered Sugar or Glaze (Optional): Once the cake is completely cool, you can dust it generously with powdered sugar for a simple and elegant finish. Alternatively, you can prepare a simple glaze by whisking together powdered sugar with a little milk or lemon juice until it reaches a smooth, drizzling consistency, and then drizzle it over the cake.
- Serve: Slice the Strawberry Yogurt Cake and serve. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Tips for Success:
- Yogurt: Use plain yogurt for the best flavor. Whole milk yogurt will result in a richer cake, but low-fat or Greek yogurt can also be used (Greek yogurt may make the cake slightly denser).
- Butter/Oil: Melted butter adds a richer flavor, while oil will result in a very moist cake. You can use either, depending on your preference.
- Strawberries: Fresh, ripe strawberries will provide the best flavor. If using frozen strawberries, do not thaw them before folding into the batter to prevent them from bleeding too much color and moisture.
- Don’t Overmix: Overmixing the batter after adding the flour can develop the gluten, leading to a tougher cake. Mix just until the ingredients are combined.
- Even Baking: Ensure your oven temperature is accurate for even baking.
- Cool Completely: Allow the cake to cool completely before slicing to prevent it from crumbling.
Enjoy this delightful and easy Strawberry Yogurt Cake! It’s a wonderful way to enjoy the fresh flavors of strawberries in a moist and tender cake.