Fresh Strawberry Yogurt Cake

This Strawberry Yogurt Cake is one of those cheerful treats I rely on as soon as berry season hits It is quick to mix up using simple ingredients and never fails to come out moist and tender with the yogurt and olive oil The cake is full of real strawberry flavor and looks beautiful with its ruby slices arranged on top Serve this as a dessert with powdered sugar or even offer it up at breakfast for something special

I first put this cake together on a rainy May afternoon with my daughter It has become our signature start-of-summer bake watching the strawberries bubble up through the batter is always such a little thrill

Ingredients

• All purpose flour: gives the cake its structure Select unbleached for a softer crumb
• Salt: brightens flavors in the cake Look for a fine sea salt
• Baking soda: ensures lift and moistness Fresh soda is best for reliable rise
• Lemon: you will use both zest and juice Zest gives fragrance so choose a vibrant plump lemon
• White granulated sugar: brings gentle sweetness Use organic if available for pure flavor
• Eggs: add richness and help the cake set Room temperature eggs will blend in smoothly
• Yogurt: provides tang moisture and tenderness Use full-fat Greek or cream-top yogurt for best texture
• Olive oil: creates a moist delicate crumb Select a mild fruity extra virgin oil
• Vanilla extract: gives warmth and rounds out flavors Pure vanilla is best for depth
• Fresh strawberries: are the star Use ripe bright berries for juiciness and flavor
• Powdered sugar: is optional but lovely for dusting Use fresh sifted sugar for a snowy finish

Step-by-Step Instructions

Prepare the Dry Ingredients:

Whisk together the all purpose flour salt and baking soda in a large bowl Use a balloon whisk for even mixing

Infuse the Sugar with Lemon:

Combine the zest of your lemon and white sugar in a medium bowl Rub them together with your fingertips until the sugar is fragrant and tinted pale yellow This step bursts the essential oils to carry flavor through the cake

Mix the Wet Ingredients:

Add the lemon juice eggs olive oil vanilla and yogurt to the lemon sugar Whisk until smooth and creamy so all wet elements are fully incorporated

Combine Wet and Dry:

Pour the wet mixture into the bowl with the dry ingredients Stir everything using a whisk or spatula adding the dry ingredients in two portions Blend just until you see no white streaks remaining

Prepare the Cake Pan:

Butter or oil a 9 inch round cake pan and dust with flour Shake out the excess to prevent sticking

Add Strawberries:

Wash and halve the strawberries Arrange them cut side down in a pattern across the top of the batter pressing gently Do not bury them too deep for best effect

Bake the Cake:

Bake in a preheated oven at 350 degrees Fahrenheit for about 35 to 40 minutes until the cake is golden brown and a skewer inserted at the center comes out clean

Cool and Serve:

Let the cake cool completely before slicing Dust the top with powdered sugar Serve with whipped cream a spoonful of yogurt or extra berries

Save

One of my favorite details is how the strawberries bake into little jammy puddles as the cake rises I always save the juiciest berries for decorating the top My kids and I love calling dibs on the slice with the most strawberries every time

Storage Tips

Once fully cooled wrap the cake in plastic wrap or store in an airtight tin on the counter for up to two days For longer storage refrigerate slices and reheat gently or enjoy chilled This cake freezes well too Just wrap tightly in foil and freeze for up to two months then thaw at room temperature

Ingredient Substitutions

If you prefer a more neutral flavor any light vegetable oil will replace olive oil without changing texture Non dairy yogurt such as coconut based kinds work well if you need a dairy free option Use raspberries blackberries or blueberries instead of strawberries for a fresh twist and remember a zest of orange can stand in for lemon

Serving Suggestions

A simple dusting of powdered sugar adds a pretty touch but you can also serve slices with a dollop of whipped cream or honey sweetened yogurt For a brunch treat cut into wedges and serve with extra strawberries and a drizzle of berry syrup

Save

Cultural Background

Yogurt cakes are a beloved tradition in French and Mediterranean baking prized for their tender crumb and simplicity This particular version draws on that tradition allowing seasonal fruit to shine Strawberry yogurt cake is a staple at spring gatherings in my home

Common Recipe Questions

→ Can I use frozen strawberries?

Frozen strawberries work, but thaw and pat dry to avoid excess moisture affecting the cake's texture.

→ What kind of yogurt is best?

Full-fat Greek or cream-top yogurt yields the moistest crumb and richest flavor. Avoid nonfat yogurt for best results.

→ How do I prevent the cake from sticking?

Butter and flour the cake pan thoroughly, or line the bottom with parchment for easy removal after baking.

→ Can I use other berries?

Yes, blueberries, raspberries, or blackberries are delicious alternatives and can be used in the same way as strawberries.

→ How should I store leftovers?

Cover and refrigerate. The cake stays moist for up to three days. Serve at room temperature for best flavor.