A very easy dessert with fresh strawberries… ready in a few minutes, soft and fragrant, suitable for any time of day. The strawberry and Greek yogurt cake is very simple to make, light and indulgent… if you love strawberries like I do you’ll surely enjoy it! The batter is quickly prepared with an electric mixer, then poured into the pan and fresh strawberries are placed on top; some will sink during baking. Try this recipe, and if you like, take a look at these tempting 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 after trimming (about 2 3/4 cups))
- 7 oz Greek yogurt (about 3/4 cup)
- 1 2/3 cups all-purpose (00) flour
- 2 eggs
- 3/4 cup granulated sugar
- 3 1/2 tbsp neutral vegetable oil
- 1 packet baking powder (about 4 tsp)
- zest of 1 lemon
- vanilla extract (to taste)
Tools
- Cake pan 9.5 x 2.5 in
- Hand mixer
- Bowl
- Grater
Preparation
Clean the strawberries, wash them, pat them dry and cut them into pieces.
Using an electric mixer, beat the eggs together with the sugar until you obtain a fluffy, pale mixture.
Add the grated lemon zest (from an untreated lemon), 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 the baking powder, a little at a time. Mix until combined without lumps to obtain a soft, homogeneous batter.
Pour the batter into the pan, previously lined with parchment paper (or buttered and floured).
Arrange the strawberries pieces evenly over the surface. There’s no need to push them into the batter because some will sink during baking. If you like, you can sprinkle a little granulated or cane sugar on top.
Place the cake in a conventional oven at 356°F and bake for about 35 minutes. Adjust timing and temperature according to your oven’s characteristics; in any case, perform the toothpick test before switching off.
The strawberry and Greek yogurt cake is ready; let it cool well before slicing. If you don’t consume it the same day, store it in a cool place or refrigerate it.
Tips and notes
You can use Greek yogurt at 2% (the one I usually use), or 5% or even 0% fat.
Do not use regular yogurt because it has a different consistency. As an alternative, you can replace Greek yogurt with creamy ricotta.
You can replace the oil with melted butter (about 4 tbsp / 1/4 cup).
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