The strawberry and yogurt cake is one of those simple desserts that wins you over at the first bite: soft, fragrant and light, perfect for anyone looking for a wholesome treat without feeling weighed down.
This yogurt and strawberry cake, made without butter and with olive oil, has a soft, moist texture that makes it ideal for both breakfast and afternoon snack, and it’s precisely this balance between taste and lightness that makes it a yogurt cake you’ll want to make again and again.
A soft and healthy strawberry cake is the right choice because: olive oil gives a particular delicacy and makes the batter easier to digest, while yogurt adds freshness and helps keep the cake naturally moist for longer.
A strawberry cake recipe that’s surely simple to prepare with easy-to-find ingredients and is more balanced than traditional versions.
Moreover, strawberries are not only tasty but also full of benefits: they are rich in vitamin C, help boost the immune system, have antioxidant properties that counteract cellular aging, and are light and low in calories, so perfect for those who want to enjoy a dessert without guilt.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for strawberry and yogurt cake
Recipe for a soft strawberry cake with yogurt
- 200 g type 1 or 00 flour
- 2 eggs
- 60 ml extra virgin olive oil
- 100 g erythritol or brown sugar
- 150 g yogurt
- 1 lemon
- 250 g strawberries
- 1 bustina baking powder
- q.b. almond flakes
Tools
- 1 Hand Mixer
- 1 Bowl
- 1 Springform Pan
- 1 Spatula
- 1 Grater
- 1 Air Fryer
Steps for strawberry and yogurt cake
To prepare the delicious strawberry and yogurt cake start by removing the stems from the strawberries. Then immerse them in water and baking soda and leave for a few minutes. Rinse well two or three times, pat dry with paper towel and cut into pieces
Meanwhile, in a bowl break the eggs with the erythritol or brown sugar
With the electric whisks beat the mixture for several minutes, until it becomes pale, airy and frothy: this step is essential because it incorporates air and will make the strawberry cake soft.
Add the grated lemon zest and the yogurt little by little, continuing to mix
then pour the olive oil in a thin stream. Mix well until you get a smooth, homogeneous batter: the yogurt will provide softness while the oil will make the cake lighter and more delicate compared to butter.
Add the sifted flour and baking powder with a sieve, little by little into the liquid mixture, gently folding from the bottom up with a kitchen spatula so as not to deflate the mixture.
Lightly grease an 8-inch pan with olive oil and flour it, or line it with parchment paper. Pour the batter, leveling it well
Distribute the reserved diced strawberries on top.
and add the almond flakes.
Bake in a preheated conventional oven at 356°F for about 30-35 minutes. Do not open the oven in the first 25 minutes. Alternatively, cook in the air fryer at 320°F for 35-40 minutes. Toward the end of cooking do the toothpick test in both cooking methods: if it comes out dry, the cake is ready. Once cooked, leave the cake in the pan for 10 minutes, then unmold and let it cool completely on a rack. This step helps maintain the perfect texture.
Dust with powdered sugar and … enjoy, from Barbara!
Storage for strawberry and yogurt cake
The strawberry and yogurt cake should be stored with some care to keep it soft and safe to eat. Once completely cooled, you can keep it at room temperature for 1 day, covered with a cake dome or well wrapped, especially if the house is not too warm; however, since it contains fresh strawberries, the best advice is to store it in the refrigerator
Put it in an airtight container or cover with cling film and it will keep well for 2-3 days, staying soft thanks to the yogurt and olive oil.
Before serving, take it out of the fridge 20-30 minutes so it regains all its aroma.
If you want to store it longer, you can also freeze it already sliced: wrap each slice individually and consume within about 1 month, letting it thaw at room temperature.
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FAQ (Questions & Answers)
Can I use Greek yogurt?
Yes, you can use it: it will make the strawberry and yogurt cake even creamier and slightly more compact. If it is very thick, you can loosen it with a tablespoon of milk.
Can you taste the olive oil?No, if you use a mild olive oil the flavor will remain light and pleasant, enhancing the strawberries without overpowering them.
Can I use frozen strawberries?
Yes, but not completely thawed: pat them well and keep in mind they may release more water.
