Soft yogurt and strawberry cake without butter: a tall, moist and very fragrant recipe
The problem of fruit in cakes: how to stop strawberries from sinking
The most common problem when baking a cake with fresh fruit is the “collapse” of the ingredients: strawberries, being high in water and relatively heavy, inevitably tend to slide to the bottom of the pan during baking. The result?
A soggy, almost raw base while the top of the cake remains empty. Many try to fix this by flouring the fruit, but often that is not enough if the batter does not have the right structure to support it.
In this recipe we solve the problem by working on the density of the batter. We will use yogurt to give a velvety texture and a layering technique for adding the fruit that ensures an even distribution.
You will get a cake with a soft, open crumb, where each bite meets the tender baked strawberries, made even more indulgent by an incredible crunchy pearl sugar crust.
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 9.5-inch springform pan
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup plain yogurt (or strawberry yogurt)
- 7 tbsp sunflower seed oil
- 1 packet baking powder
- 1 lemon zest
- 12 oz strawberries (about 3 1/2 cups sliced)
- as needed pearl (coarse) sugar
- powdered sugar (for dusting)
Tools
- Kitchen scale
- Bowl
- Electric mixer
- Spatula
- Sieve
- Springform pan
Procedure
In a large bowl, whip the eggs with the sugar using an electric mixer for at least 5 minutes, until you obtain a pale, airy mixture that has almost tripled in volume. Gradually add the oil and the yogurt in a thin stream, continuing to mix gently so as not to deflate the batter. Sift the flour with the baking powder and incorporate them little by little: the batter should be dense.
Wash and dry the strawberries well (external moisture will make them sink). Cut a portion into small cubes and lightly dust them with flour. Pour half of the batter into a buttered and floured pan, distribute the strawberry cubes and cover with the remaining batter. This creates a “support base” that holds the fruit in the middle of the cake.
Decorate the surface with the remaining strawberries sliced and plenty of pearl sugar. Bake at 356°F for about 45 minutes. The pearl sugar will create a crystalline sugary surface while the interior will remain incredibly moist. Before removing from the oven, always perform the toothpick test: it should come out clean but slightly damp with steam.
Notes on ingredients and substitutions
Yogurt: You can use Greek yogurt for an even firmer, velvety texture, or lactose-free yogurt to suit dietary needs.
Strawberries: If the strawberries are very ripe, reduce the amount of oil slightly to balance the moisture.
Storage
The cake keeps under a glass dome for 2-3 days. Thanks to the presence of yogurt and fruit, it will maintain its velvety softness for longer.
FAQ (Questions and Answers)
Can I use frozen fruit?
Yes, but do not thaw it! Dust it with flour while still frozen and add it to the batter. Keep in mind the final texture may be slightly more sticky.
Why did the cake deflate after baking?
It was probably due to opening the oven door too early or a large thermal shock. Let it rest in the turned-off oven with the door ajar for 5 minutes to stabilize.
Can I replace the oil with butter?
Certainly, use 4.2 oz (120 g) of melted warm butter. The batter will be less elastic but richer and more intensely flavored.
