Here is the soft yogurt and strawberry cake you will make today, it’s delicious and easy! Tall, soft, and scenic.
You know those very tall cakes that, once cut with a knife, reveal a super soft texture? Well, the soft yogurt and strawberry cake is exactly like that!
It’s a very simple cake to prepare, perfect to enjoy both as a breakfast accompaniment and as a snack, made with ingredients that won’t weigh you down and are also suitable for children.
The strawberry and yogurt cake is perfect to serve as a dessert after meals and is also a great choice for special occasions like parties.
Its colorful and inviting presentation makes it perfect to amaze your guests with an attractive looking and delicious tasting dessert.
The yogurt and strawberry cake recipe is also ideal to prepare on many other occasions: for example, you can bring it to friends’ houses to make a great impression, or prepare it for a buffet or a birthday party.
Do you feel like biting into a soft slice of cake?
All you have to do is roll up your sleeves and prepare this soft yogurt cake.
You’ll bring a real delicate delight to the table!
For decoration, I used a little custard which you can replace with strawberry jam.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 241.76 (Kcal)
- Carbohydrates 37.66 (g) of which sugars 18.99 (g)
- Proteins 6.30 (g)
- Fat 8.48 (g) of which saturated 1.39 (g)of which unsaturated 6.57 (g)
- Fibers 1.23 (g)
- Sodium 27.86 (mg)
Indicative values for a portion of 100 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
Yogurt and Strawberry Cake
- 2 3/4 cups all-purpose flour
- 2/3 cup 0% Greek yogurt (plain flavor or regular yogurt)
- 3 eggs (room temperature)
- 1 to taste lemon (zest)
- 3/4 cup sugar (or 200 erythritol)
- 1/3 cup sunflower oil (or 100g butter)
- 1 packet baking powder
- 14 oz strawberries
- 5 tablespoons custard (optional)
Tools
- Bowl
- Cake Pan
- Electric Beaters
- Kitchen Scale
Steps
Yogurt and Strawberry Cake
In a large bowl, beat the eggs with the sugar (or erythritol) using electric beaters for at least 10 minutes until they are fluffy, creamy, and lighter in color. Then pour in the sunflower oil (or melted butter) and Greek yogurt, add the sifted flour, and then a pinch of salt.
Continue working the mixture well with the electric beaters, add the lemon zest and baking powder last, and achieve a smooth, creamy, and lump-free mixture.
Once the mixture is ready, wash the strawberries well, pat them dry with paper towels to remove excess water, and cut them into cubes. Gently add some of them into the bowl and incorporate them well into the batter with a spatula.
Pour everything into a greased and floured 9-10 inch cake pan, and decorate the surface with the remaining strawberries.
Place a teaspoon of custard in the center of each strawberry flower.
Bake at 350°F for about 35-40 minutes in static mode. I always recommend the toothpick test to check for doneness (if the toothpick comes out dry, the cake is ready; otherwise, bake for a little longer).
Ventilated mode at 350°F in a ventilated oven for 35-40 minutes.
Once ready, let it cool well on a wire rack, then place it on a cake plate and dust it with plenty of powdered sugar.
Bon appétit.
Tips
If during baking the strawberries tend to sink to the bottom, here’s a useful trick: ten minutes before the end of baking, open the oven and add more strawberries on top. This way the cake will turn out perfect!
You can store it in a container and it will remain delicious even for 4 or 5 days…it’s perfect for breakfast with a good cup of milk or tea, it’s fabulous for dunking.
I used strawberries, but feel free to use your favorite fruit like pineapple, peach, etc.
Always check as each oven has its own timings.
If you liked this recipe, click on many stars, thank you so much.
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