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5 from 1 vote

Fresh Strawberry Yogurt Cake

This Fresh Strawberry Yogurt cake is simple to make, slightly tangy, tart and sweet, bursting with fresh, juicy strawberries in every bite! So moist, light and refreshing!
Author: Kim Lange


  • 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.