This strawberry yogurt cake is moist, bright, and loaded with fresh berries, and it comes together with ingredients you probably already have.
The yogurt and lemon keep the crumb tender, the strawberries bake into soft jammy pockets, and a topping of whipped cream makes it feel like a bakery cake. It takes about 15 minutes to mix, 35 minutes to bake, and some time to cool before slicing.
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Why This Strawberry Yogurt Cake Recipe Works
Oil and yogurt give a cake that stays soft for days, with a tender crumb that does not dry out the way butter cakes sometimes do. Lemon juice and zest lift the berry flavor.
Using one wet bowl and one dry bowl, then folding in the fruit by hand, keeps the batter light. Sliced strawberries spread evenly through the cake so every slice has fruit.
The batter needs no mixer, only a whisk and a spatula, and the cake bakes in a single 9 inch pan. That makes it a good choice for brunch, picnics, and birthdays.
Ingredients for Strawberry Yogurt Cake
- 1 lb strawberries, hulled
- 1 cup granulated sugar (superfine works too)
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 1 tbsp grated lemon zest
- 1/4 cup lemon juice (from 1 large lemon)
- 1 cup plain yogurt, unsweetened (Greek or regular)
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tbsp baking powder
- 1 pinch salt
- 1/2 cup whipped cream, for serving
- 4 whole strawberries, extra for decoration
- 1 tbsp powdered sugar, for dusting
Strawberries. Use ripe, fragrant berries and pat them dry after rinsing so they do not water down the batter.
Lemon. The zest brings aroma and the juice adds brightness that keeps the cake from tasting flat.
Yogurt. Plain yogurt adds moisture and a gentle tang. Greek or regular both work as long as it is unsweetened.
Oil. A neutral oil such as canola or vegetable keeps the crumb soft and lets the fruit flavor lead.
Baking powder. It gives the lift, so use a fresh container for the best rise.
How to Make Strawberry Yogurt Cake
1. Heat and prep Preheat the oven to 400 degrees F, or 350 degrees F for a convection oven. Grease a 9 inch round cake pan and line the bottom with parchment paper.
2. Prep the strawberries Hull the berries, slice most of them for the batter, and keep a few whole for decoration.
3. Mix the wet ingredients Whisk the sugar and oil together, then stir in the eggs, lemon zest, lemon juice, yogurt, and vanilla until smooth.
4. Mix the dry ingredients In a second bowl, whisk the flour, baking powder, and salt.
5. Combine Add the dry ingredients to the wet mixture gradually, stirring until just combined, then gently fold in the sliced strawberries.
6. Bake Pour the batter into the pan and smooth the top. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
7. Cool and top Let the cake cool completely before removing it from the pan. Top with whipped cream, whole strawberries, and a dusting of powdered sugar.
How to Serve Strawberry Yogurt Cake
Cut the cake into wedges and top each with whipped cream, a few whole strawberries, and a dusting of powdered sugar. For a brunch spread, serve it with cinnamon streusel coffee cake and blueberry crumble muffins, or add New York cheesecake and double chocolate chip cookies to a dessert table.
How to Store and Reheat Strawberry Yogurt Cake
Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days because of the fresh fruit and yogurt. Keep any whipped cream topping refrigerated. For longer storage, freeze wrapped slices without topping for up to 3 months and thaw them in the refrigerator overnight.
Tips and Variations for Strawberry Yogurt Cake
Use ripe berries. Sweet, fragrant strawberries give the most flavor in the finished cake.
Zest before juicing. Zest the lemon first, then squeeze it, because a juiced lemon is hard to zest.
Do not overmix. Stir only until the flour disappears for a tender crumb.
Test early. Start checking at 30 minutes, since oven temperatures vary.
Cool fully. The cake is fragile while warm, so let it cool in the pan before removing it.
Dust at the end. Sift powdered sugar over the cooled cake right before serving so it does not melt in.
Try other berries. Blueberries or raspberries work well in place of strawberries.
Check your leavening. Fresh baking powder gives the best rise, and the Iowa State University Extension baking ingredients article offers general guidance on baking ingredients.
Frequently Asked Questions About Strawberry Yogurt Cake
Can I use frozen strawberries in strawberry yogurt cake?
Yes, but fold them in while still frozen and pat off any ice crystals. Add a few extra minutes of baking time, since frozen fruit releases more moisture.
Can I make strawberry yogurt cake ahead of time?
Yes, bake it a day ahead and store it covered at room temperature. Add the whipped cream and powdered sugar just before serving.
How do I know when strawberry yogurt cake is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs, and the top should spring back lightly when pressed.
Can I swap the oil for butter?
Melted butter works in the same amount, but the cake will be slightly less moist and will firm up more in the refrigerator.
What yogurt works best?
Plain, unsweetened Greek or regular yogurt both work. Avoid flavored yogurts, which add extra sugar.
Strawberry Yogurt Cake with Lemon
Equipment
- 9-inch round cake pan
- Parchment paper
- Two mixing bowls
- Whisk
Ingredients
Main Ingredients
- 1 lb strawberries hulled
- 1 cup granulated sugar superfine works too
- ½ cup vegetable or canola oil
- 2 large eggs
- 1 tbsp lemon zest grated
- ¼ cup lemon juice from 1 large lemon
- 1 cup plain yogurt unsweetened, Greek or regular
- 1 tsp vanilla extract
- 2 ¼ cup all-purpose flour
- 1 tbsp baking powder
- 1 pinch salt
- ½ cup whipped cream for serving
- 4 whole strawberries extra, for decoration
- 1 tbsp powdered sugar for dusting
Instructions
Cooking
- Heat the oven. Set the oven to 400 degrees F (350 degrees F convection). Grease a 9 inch pan and line it with parchment.
- Slice the fruit. Hull the strawberries and slice most of them, reserving a few whole ones.
- Whisk the wet mix. Beat the sugar with the oil, then add the eggs, zest, lemon juice, yogurt, and vanilla and stir until smooth.
- Whisk the dry mix. Combine the flour, baking powder, and salt in another bowl.
- Fold. Stir the dry mix into the wet mix until just combined, then fold in the sliced strawberries.
- Bake. Spread the batter in the pan and bake 30 to 35 minutes, until a toothpick comes out clean.
- Cool. Cool completely in the pan, then top with whipped cream, whole strawberries, and powdered sugar.
