Fresh Strawberry Yogurt Cake is a wonderful way to start off the day, any day of the week!
It’s delicious, light, yet dense and amazing, amazing!
You know how I love to use Greek yogurt while I’m baking and I’ve done it again,
I just love the way Greek yogurt keeps cakes and breads super moist. It also adds a slight tang, enhances all the flavors and makes the cake taste richer than it really is. Plus, when I use Greek yogurt, I can reduce the butter in this recipe!
The fresh, juicy strawberries add a nice sweet, tart bite and combined together, it’s the perfect combination for breakfast, brunch or snacking.
It’s not an overly sweet cake. So, it has a little sweetness, a little tartness…and it’s super yummy!
It’s fairly simple to make and it’s a beautiful presentation when it’s done baking. I could totally see this light yogurt cake at a bed and breakfast, can’t you?
If you have guests coming into town and you want to impress, but not put a lot of work into it, this is a great cake to bake up the day before or the day of. Also wonderful for Mother’s Day, 4th of July and Valentine’s Day – because of those red berries and who doesn’t love cake?!
Serve it with powdered sugar or a dollop of whipped cream. Yum!
If you love yogurt cake-like desserts, you’ll probably want to check out this Heavenly Peach Greek Yogurt Cake, Quick & Easy Lemon Strawberry Yogurt Pound Cake, this Yogurt Vanilla Greek Yogurt & Olive Oil Pound Cake and this “Bisquick” Chocolate Cinnamon Greek Yogurt Banana Coffee Cake!
- 1 1/4 cup Greek yogurt I used Oikos® Triple Zero
- 1 egg beaten
- 1/4 cup honey maple syrup or sugar (I used honey)
- 3 tablespoons butter melted and cooled slightly
- 1 tsp vanilla or vanilla bean paste I used vanilla bean paste, Nielsen-Massey
- 1 1/4 cup flour all-purpose (I used Bob's Red Mill)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup fresh strawberries sliced
Preheat oven 350 degrees.
Prepare a 9 or 10" iron cast skillet or baking pan by rubbing with butter.
In a medium size bowl, add beaten egg, yogurt, honey or maple syrup, vanilla and cooled butter together and mix well.
In a separate bowl, whisk together flour, baking soda, baking powder and salt.
Pour all dry ingredients in with the wet ingredients and mix together until lumps are out, but do not overmix.
Mix in 1/2 of strawberries and pour into prepared pan, then top with remainder of strawberries and place in oven.
Bake for 30-35 minutes until middle has risen. Use cake tester or touch with finger for doneness.
After cake has cooled, sift powdered sugar on top.
If you only want to put the strawberries on top, reduce the amount of strawberries to half.
If you want this to be more cake-like, reduce the strawberries by only placing on top. The strawberries on the inside the cake will retain more moisture, so it will be more dense.
Recipe adapted from: Making Healthy Choices