Strawberry Yoghurt Cake Recipe

This Strawberry Yogurt Cake is so moist and and delicious. It’s a refreshing cake made with fresh strawberries and strawberry yogurt that is perfect in the summertime.

It is super easy to make and bake too. It makes the perfect spring or summer time dessert, but who says you can’t have it for breakfast too, I mean it does have yogurt and fresh strawberries 😉

Preheat the oven, and grease and flour a 9×13 pan. Set it aside till the batter is ready. In a large bowl combine the flour, baking powder, and salt. Add in the eggs, strawberry yogurt, and canola oil. Stir everything together till you have a nice and thick batter. If it’s too thick you can stir in one or two tablespoons of milk.

Low Fat Strawberry Yogurt Cake

Scoop the batter into the prepared pan, and spread the batter evenly. Bake the cake until a toothpick can be inserted and comes out clean. Allow the cake to cool completely in the pan. Sprinkle powdered sugar evenly over the top of the cake. Top the cake with strawberry halves or slices. Slice up the cake and enjoy!

Once the fresh strawberries are placed on top of the cake you’ll want to store any leftovers in the fridge to keep the strawberries fresh. I recommend only putting strawberries on the slices of cake that are going to be eaten immediately to keep the cake from getting soggy, and the strawberries from going bad. The cake without the strawberries can be stored at room temperature with a lid, or covered in plastic wrap for up to three days.

“We have a strawberry shortcake cake we have had in the family, and I am seriously going to replace it with this. We topped it with fresh whipping cream and strawberries with sugar to bring out the juices, and it was to die for! Our friends loved it too.” – Jillian

Simple And Fresh Strawberry Yogurt Cake

This strawberry yogurt cake is a nice, moist, cake with a light strawberry taste in every bite. Topped with powdered sugar, or whipped cream and fresh strawberries it’s the perfect spring or summer dessert.

This Strawberry Yogurt Cake is so moist and and delicious. It's a refreshing cake made with fresh strawberries and strawberry yogurt that is perfect in the summertime. 

Calories: 417 kcal Carbohydrates: 72 g Protein: 6 g Fat: 12 g Saturated Fat: 1 g Cholesterol: 43 mg Sodium: 33 mg Potassium: 224 mg Fiber: 1 g Sugar: 44 g Vitamin A: 67 IU Vitamin C: 7 mg Calcium: 87 mg Iron: 2 mg

Strawberry Yoghurt Cake Recipe

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So I decided to make a cake with every component containing strawberries and make it as light, moist, and full of strawberry flavor as I could. I also wanted to make the cake adaptable so you could bake it in a loaf pan, bundt pan, cupcakes, or like I have done here, using 2 round cake pans and decorating with whipped fresh cream and fresh strawberries.

Whichever way you decide to make this, with or without the cream filling and frosting, you will not be disappointed with the texture, moistness and flavor. It really is good!

Fresh Strawberry Yoghurt Cake, With Lemon Glaze.

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I changed a few techniques in the process of cake making to get the results I wanted, so take a look and see how to do it. Bear in mind, you can swap the fruit flavors for other fruits as and when they come into season!

Two 8 inch cake tins. If using one deep 8 inch tin, (and cutting the cake in half yourself, the cook time will be 45 minutes approx)

Healthy No Bake Yogurt Strawberry Cake

Or one 8 ½ x 4 ½ x 2 ½ (6 cup) Loaf pan - the cook time will be between 1 hr 20 minutes - 1 hr 30 minutes at 300 F

200 g or 1 cup frozen or fresh Strawberries. Also extra nice ones for the topping and filling. Say another 12 strawberries for that.

Whip it' is an ingredient used to stiffen up the whipped cream so it will stay firm for 24-48 hours if refrigerated.

Recipe Strawberry Yoghurt Cake

If you don't use some kind of stiffener, you must eat your cake within a few hours otherwise the fresh cream will start to break down and go watery. I know some cannot get hold of Whip it, so I have given you an alternative of adding cornstarch & powder sugar to the cream. This will give you the same results without compromise on flavour.

2. Grease & flour your baking tins. - Rub some butter all over the insides of your tins, then put a spoonful of flour in the center of one, roll the tin around so the flour sticks to the tin, tip the excess flour into the next tin and do the same. Discard the excess flour.

6. Measure out the yoghurt and using a hand mixer or hand whisk, mix to achieve LOTS of air bubbles and it has nearly DOUBLED in volume.

Strawberry And Yoghurt Loaf

8. At a slow speed, add the strawberries and yogurt. As soon as it has all combined, mix in ⅓ of the flour mixture. When it is all combined, add another ⅓. Combine at a slow speed. Then switch off the mixer.

9. With a metal spoon, gently fold in the remaining ⅓ of the flour into the cake mix. Be patient, fold gently so you incorporate air and not cause the cake to end up with a 'rubbery' texture.

If you are using one deep 8-inch cake pan, or a loaf pan, the cooking time will be around 40 minutes or so.

Peach And Strawberry Yogurt Cake

If using a loaf pan, the oven temperature should be 300 F / 160 C and bake for between 1 hour 20 minutes to 1 hour 30 minutes.

11. When the cakes are ready, take out of the oven and leave them for 2 minutes to relax in the tins.

12. Turn them out of the tins UPSIDE down on a cooling rack. We want them to be flat so we can decorate the top.Allow to completely cool.

Strawberry Yoghurt Cheesecake With Double Crumb Recipe

14. Start at a slow speed, as it thickens, increase the mixer speed and whisk until the cream is stiff and thick. The cream should stay on the beater when you take it out of the bowl.

Smooth evenly but not too neat. I think it's nice to have some of the cream sticking out the sides. Add some sliced strawberries all over the cream.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

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