Soft cake with strawberries and Greek yogurt: a light and quick recipe with the Thermomix.
If you are looking for a light recipe yet irresistible, the soft strawberry and Greek yogurt cake is what you need! Without oil or butter, this cake is perfect for those who want a genuine and healthy dessert without compromising on taste.
And if you have the Thermomix, it’s easy: in a few minutes, you’ll have a soft cake to enjoy any time of the day.
Thanks to the use of Greek yogurt, it also becomes a protein-rich dessert, ideal for those who are trying to stay fit while enjoying a delicious dessert. The combination of fresh strawberries and yogurt makes the cake fresh and pleasant, ideal for spring snacks. Moreover, the fact that it doesn’t contain oil or butter makes it a perfect choice for those who want to avoid added fats, without sacrificing taste and softness.
With the Thermomix, which has just entered my kitchen, the cake is really made in just a few minutes, without making a mess. Do not worry, because I also provide the version for mixing with electric whisks.
READ THE TIPS AND THE F.A.Q. AT THE BOTTOM OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 6 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Mother's Day
Ingredients
- 3 eggs
- 5.3 oz fat-free Greek yogurt
- 1.5 cups type 1 flour
- 0.4 cups potato starch
- 0.6 cups sugar
- 1 tbsp + 1 tsp baking powder (equivalent to 1 packet)
- lemon zest
- 7 oz strawberries
Tools
- Food Processor Thermomix TM6
- 1 Cake Pan 9 inch
Steps
Take the yogurt and eggs out of the fridge at least an hour before.
Wash, pat dry, and cut the strawberries into pieces.
Dust the strawberries with a little flour.
Pour the sugar and lemon zest into the bowl.
Powder the sugar and lemon zest for 10″ at speed 10.
Add the eggs and blend for 5 minutes at speed 4.
Add the yogurt to the egg and sugar mix and blend for 20″ at speed 3.
Pour all the powders into the bowl (I sifted them first into a bowl because you can always find some impurities in the flour).
Shake off the excess flour from the strawberries, pour them into the bowl (keep some pieces aside) and incorporate them by hand with a spatula to avoid breaking them.
Grease and flour the pan and pour in the batter.
Add the reserved strawberries on the surface and bake.
Bake for 35 minutes at 356°F, checking with a toothpick. Then remove from the pan and allow to cool completely.
Notes:
MANUAL VERSION:
Beat the eggs with the sugar using electric whisks for 5/6 minutes until you get a fluffy and airy mixture; add the yogurt and mix with the whisks at low speed. Pour the sifted powders and mix by hand or with the whisks and finally add the chopped and floured strawberries. Then proceed as per the recipe.
Beat the eggs with the sugar using electric whisks for 5/6 minutes until you get a fluffy and airy mixture; add the yogurt and mix with the whisks at low speed. Pour the sifted powders and mix by hand or with the whisks and finally add the chopped and floured strawberries. Then proceed as per the recipe.
FAQ (Questions and Answers)
Can I use a different type of yogurt instead of Greek yogurt?
Yes! You can use regular plain yogurt (preferably whole) or even strawberry yogurt for an even fruitier taste. Consider that Greek yogurt makes the batter thicker and creamier, so if you use a more liquid yogurt, you might have to slightly reduce other liquids.
Can I use frozen strawberries?
Yes, but I recommend not defrosting them first: add them directly to the batter to avoid releasing too much water. Alternatively, you can lightly flour them before adding.
Can I replace strawberries with another fruit?
Absolutely! Great alternatives are blueberries, diced peaches, or apples. Even pitted cherries work wonderfully.
Can the cake be frozen?
Yes, you can freeze it once completely cooled. I recommend slicing it and freezing the slices separately so you can defrost only the amount you want.
How long does the cake last once made?
It keeps for about 3-4 days at room temperature, well covered. In summer, it’s better to keep it in the fridge.
Can it be made gluten-free?
Yes, you can use a gluten-free cake flour mix. Make sure all ingredients (such as baking powder) are certified gluten-free.
Can I make it lighter or fit?
If you want, you can substitute part of the sugar with natural sweeteners (like erythritol) and use low-fat Greek yogurt. The result will still be soft.
