Soft strawberry and Greek yogurt cake: a light and quick recipe with the Thermomix.
If you are looking for a light yet irresistible recipe, the soft strawberry and Greek yogurt cake is just what you need! Without oil or butter, this cake is perfect for those who want a genuine and healthy dessert that does not compromise on taste.
And if you have a Thermomix, it makes it even easier: in a few minutes, you will have a soft cake to enjoy at any time of the day.
Thanks to the use of Greek yogurt, it also becomes a protein-rich dessert, ideal for those trying to stay in shape without giving up a delicious treat. The combination of fresh strawberries and yogurt makes the cake fresh and delightful, perfect for spring snacks. Additionally, the absence of 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 recently joined my kitchen, the cake is made in just a few minutes without making a mess. Don’t worry, because I’ll also leave you the version for mixing with electric beaters.
READ THE TIPS AND FAQs AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 6 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Mother's Day
Ingredients
- 3 eggs
- 150 g 0% fat Greek yogurt
- 1 1/2 cups Type 1 flour
- 1/3 cup potato starch
- 1/2 cup sugar
- 16 g baking powder (equal to 1 sachet)
- lemon zest
- 200 g strawberries
Tools
- Food Processor Thermomix TM6
- 1 Cake Pan 22 cm
Steps
Take the yogurt and eggs out of the fridge at least an hour before.
Wash, pat dry, and slice the strawberries.
Dust the strawberries with a little flour.
Pour sugar and lemon zest into the bowl.
Powder the sugar and lemon zest for 10″ at speed 10.
Add eggs and blend for 5 minutes at speed 4.
Add yogurt to the egg and sugar mixture and blend for 20″ at speed 3.
Pour all the dry ingredients into the bowl (I sifted them first in a bowl, as you can often find some impurities in the flour).
Shake off the excess flour from the strawberries, pour them into the bowl (leave some pieces aside) and incorporate them manually with a spatula to avoid breaking them.
Grease and flour the mold and pour the batter.
Add the reserved strawberries on top and bake.
Bake for 35 minutes at 350°F, doing the toothpick test. Then, remove from the mold and let it cool completely.
Notes:
MANUAL VERSION:
Beat the eggs with sugar using electric beaters for 5/6 minutes until you get a foamy and fluffy mixture; add the yogurt and mix at a low speed. Pour in the sifted dry ingredients and mix by hand or with beaters, and finally add the chopped and floured strawberries. Then proceed as per the recipe.
FAQ (Questions and Answers)
Can I use another type of yogurt instead of Greek yogurt?
Yes! You can use plain white yogurt (preferably whole) or strawberry yogurt for even more fruity flavor. Keep in mind that Greek yogurt makes the batter thicker and creamier, so if you use a more liquid yogurt, you might need to slightly reduce other liquids.
Can I use frozen strawberries?
Yes, but I recommend not defrosting them beforehand: add them directly to the batter to prevent them from releasing too much water. Alternatively, you can lightly flour them before adding.
Can I substitute the strawberries with another fruit?
Of course! Excellent substitutes are blueberries, diced peaches, or apples. Also, pitted cherries work great.
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 desired amount.
How long does the cake last once made?
It keeps for about 3-4 days at room temperature, covered well. In summer, better to keep it in the fridge.
Can it be made gluten-free?
Yes, you can use a gluten-free flour mix for desserts. Make sure all ingredients (like baking powder) are certified gluten-free.
Can I make it lighter or fit?
If you wish, you can replace some of the sugar with natural sweeteners (like erythritol) and use low-fat Greek yogurt. The result will still be soft.
