An incredibly easy dessert with fresh strawberries… it’s prepared in just a few minutes, soft and fragrant, perfect for any time of the day. The strawberry and Greek yogurt cake is very simple to make, light and delicious… if you love strawberries like I do, you’ll definitely enjoy it! The batter is quickly prepared with a mixer, then poured into the cake pan and topped with strawberries, some of which will sink during baking. Try this recipe, and feel free to check out these delicious suggestions:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Seasonality: Spring
- Energy 179.45 (Kcal)
- Carbohydrates 29.88 (g) of which sugars 16.63 (g)
- Proteins 4.20 (g)
- Fat 5.71 (g) of which saturated 1.29 (g)of which unsaturated 3.89 (g)
- Fibers 1.16 (g)
- Sodium 15.60 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz strawberries (net weight)
- 7 oz Greek yogurt
- 1.75 cups all-purpose flour
- 2 eggs
- cup sugar
- cup vegetable oil
- 1 packet baking powder
- lemon zest
- vanilla extract (to taste)
Tools
- Cake Pan 24 cm diameter
- Mixer
- Bowl
- Grater
Preparation
Clean the strawberries, wash, dry, and cut them into pieces.
Using an electric mixer, beat the eggs with the sugar until you get a fluffy and light mixture.
Add the grated zest of one lemon (untreated), a teaspoon of vanilla to taste, the vegetable oil, and the Greek yogurt.
Mix well, still using the mixer.
Now add the sifted flour and baking powder, a little at a time. Mix without creating lumps, you will get a soft and uniform mixture.
Pour the batter into the cake pan, previously lined with parchment paper (or buttered and floured).
Spread the strawberries pieces over the entire surface. There’s no need to push them in as some will sink during baking.
Place the dessert in a static oven at 356°F and bake for about 35 minutes. Adjust the time and temperature according to your oven’s characteristics, in any case, perform the toothpick test before turning it off.
The strawberry and Greek yogurt cake is ready, let it cool well before cutting. If not consumed on the same day, store it in a cool place or in the fridge.
Tips and Notes
You can use Greek yogurt at 2% (the one I usually use), or at 5% or even 0% fat.
Do not use regular yogurt as it has a different consistency. You can alternatively substitute Greek yogurt with creamy ricotta.
You can substitute the oil with melted butter (60 g).
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