If you’re looking for the perfect spring dessert, this very soft yogurt and strawberry cake is exactly what you need: an incredible cloud of softness that smells like home. It’s a very simple recipe, made without butter but with lots of yogurt that keeps it perfectly moist, enriched with plenty of fresh strawberries that melt in your mouth with every bite. Making it is child’s play — you only need a bowl and 15 minutes to get a genuine cake that will win everyone over at the first taste!
Here you can find other simple and irresistible recipes to make right away:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 6Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 eggs
- 5 oz granulated sugar
- 3/4 cup plain yogurt
- 6 tbsp sunflower oil
- 1 3/4 cup all-purpose flour
- 2 1/4 tsp baking powder
- 1 pinch salt
- 2 cup strawberries
Steps
Start by washing the strawberries: cut about 1 1/3 cups (approximately 200 g) into small pieces and keep the remaining about 2/3 cup (approximately 100 g) aside (sliced or halved) for the top decoration.
In a bowl, quickly work the eggs with the sugar, the sunflower oil and the yogurt. There’s no need to whip — just mix until the batter is smooth.
Add the sifted flour together with 2 1/4 tsp of baking powder and a pinch of salt. Stir well with a whisk.
Prepare an 8/9-inch (20/22 cm) pan, buttered or lined with parchment paper.
Pour about half of the batter into the pan with no fruit. Then, add the strawberries (lightly dusted with flour so they don’t sink) to the remaining batter in the bowl, mix gently and pour everything over the first layer.
This creates a “base” that supports the weight of the fruit. Level the surface, then decorate with the remaining strawberries.
Bake in a preheated conventional oven at 356°F (180°C) for about 35–40 minutes (second-to-bottom rack). It may take a few extra minutes: always do the toothpick test before removing from the oven!
My Tips
Baking: If you see the surface browning too quickly, cover with foil after the first 25 minutes.
Pinch of salt: Don’t ever forget it! It helps “explode” the flavor of the strawberries and the sugar.
Pan: Be careful: if you use a wider pan, baking will be faster.
Storage
It stays soft for 2–3 days under a glass dome. If your kitchen is very warm, it’s better to keep it in the fridge.
FAQ (Questions & Answers)
Can I use a loaf pan to make the yogurt and strawberry cake?
Absolutely! This amount is perfect for a standard loaf pan (about 10 x 4.3 inches, roughly 25 x 11 cm). Keep in mind, however, that because a loaf pan is deeper than a round pan, the baking time may increase by about 5–10 minutes. Always do the toothpick test in the center!
Can I use fruit-flavored yogurt?
Yes, strawberry or vanilla yogurt will give an even more intense aroma.
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