Today, I want to pamper you with this Greek yogurt and strawberry dessert. At the supermarket, passing through the fruit section, I saw strawberries. My plants have stopped producing fruit, so I decided to buy a basket to prepare a breakfast dessert for one of my guests with a common issue: gluten intolerance. A very simple recipe to make, perfect for breakfast or as a snack for your children.
Do you love desserts with fruit? Don’t miss these suggestions!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Greek Yogurt and Strawberry Dessert
- 2 eggs
- 5.3 oz Greek yogurt
- 1/2 cup sugar
- 1/2 cup sunflower oil
- 2 cups cake flour (Mix It or Nutrifree for cakes)
- 1/2 packet gluten-free baking powder
- 1 cup strawberries
- 2 tbsps lemon juice
Tools for Greek Yogurt and Strawberry Dessert
- Cake Pan
- Bowl
Steps for Greek Yogurt and Strawberry Dessert
After preparing all the ingredients, wash and dice the strawberries, season them with the juice of half a lemon, and set them aside.
Break the eggs into a bowl, add the sugar, and whip until you obtain a fluffy mixture. You can add a teaspoon of vanilla extract or lemon zest to make the mixture more fragrant and tasty.
Add the oil and Greek yogurt and mix. Add the sifted flour and baking powder and continue mixing until you achieve a smooth, lump-free batter.
Now take the strawberries: they will have some liquid, so use a strainer to pour the liquid into the batter and stir.
After lightly flouring the strawberries, do not add them all. Keep some aside for decorating the cake. Pour the remaining strawberries into the batter and gently stir with a spatula.
Line a 10-inch springform pan with parchment paper and distribute the batter inside, along with the strawberries set aside.
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Bake in a preheated ventilated oven at 350°F for 45 minutes. Always adjust according to your oven. You can check the baking after 35 minutes, and if the surface darkens too much, cover the cake with an aluminum foil sheet adhering to the pan. Before removing from the oven, always perform the toothpick test.
Remove from the oven and let it cool before removing it from the pan. A light dusting of powdered sugar and your dessert is ready to be served.
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