The yogurt and strawberry cake is a soft, simple, and genuine dessert perfect for breakfast and the afternoon snack for the whole family. To make it, you will only need a bowl and an electric whisk, and in a few minutes, you’ll have the batter ready for the oven.
Strawberries are very aromatic fruits ideal to enjoy naturally and perfect for making desserts like strawberry pastry cream, strawberry cheesecake in a glass, or flourless ricotta and strawberry cake.
To prepare the yogurt and strawberry cake, use firm and sweet fruits. In this case, I added some strawberries chopped into small cubes in the batter and others on the surface.
Yogurt is always present in my fridge. It is a dairy product rich in lactic bacteria and slightly acidic, which improves the rising of cakes, making them softer. I always use whole plain yogurt in my cakes, but you can easily substitute it with fruit yogurt.
If you don’t like seed oil, you can use butter. In this case, you will need 3.5 oz (100 g), and you should leave it at room temperature until it becomes very soft.
Also try other recipes with strawberries:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 283.53 (Kcal)
- Carbohydrates 44.45 (g) of which sugars 21.49 (g)
- Proteins 5.07 (g)
- Fat 10.76 (g) of which saturated 2.67 (g)of which unsaturated 7.53 (g)
- Fibers 0.96 (g)
- Sodium 31.05 (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
- 1 1/2 cups all-purpose flour
- 3/4 cup potato starch
- 3/4 cup sugar
- 1/2 cup plain yogurt (1 container)
- 3 eggs (medium)
- 1/3 cup peanut oil
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (grated)
- 9 oz strawberries (firm and sweet)
- 2 teaspoons butter
- 1 tablespoon all-purpose flour
- 1 tablespoon vanilla powdered sugar
Tools
- 1 Bowl large
- 1 Electric whisk
- 1 Pan springform 9-inch diameter
- 1 Spatula
- 1 Scale
- 1 Sieve
Procedure
Sift the flour, potato starch, baking powder, and set aside.
Wash the strawberries, remove the green part, and dry them by patting them with paper towels. Cut half into small cubes and the other half into thin slices. Set aside.
In a large bowl, beat the eggs with the sugar until you get a light and frothy mixture. Using room temperature eggs is essential for the successful outcome of the recipe.
Add yogurt, lemon zest, and vanilla to the mixture, gently mix with the spatula to avoid deflating it.Incorporate half of the flours with the spatula, then add oil and the remaining flours; it is important to gently mix the mixture from bottom to top to avoid deflating it. This way, you will get a soft and frothy batter that will become very soft when baked.
Add the diced strawberries and mix.
Butter and flour a 9-inch bundt pan, transfer the mixture into the pan, and distribute the strawberry slices on the surface.
Bake the cake in a preheated static oven at 350°F (180°C) for about 45 minutes.
Always do the toothpick test to check for doneness, and if necessary, extend the baking time by a few minutes.The yogurt and strawberry cake is ready, let it cool, sprinkle with powdered sugar, and serve.
Tips
The yogurt and strawberry cake can be stored at room temperature for two or three days; keep it in a cake container.
If the external temperature is high, I recommend storing it in the fridge and keeping it at room temperature for 30 minutes before serving, or slightly heating the portion you need in the microwave.
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