This yogurt cake is wonderfully tender thanks to the yogurt, which keeps the crumb soft without making it heavy. Fresh strawberries are folded into the batter and scattered on top, where they become juicy pockets of fruit as the cake bakes. A light dusting of powdered sugar is all it needs to finish.
Ingredients
● 500 g Greek yogurt
● 4 large eggs
● 50 g sweetener
● 1 tsp vanilla extract
● 100 g all-purpose flour (optionally 50g vanilla protein powder)
● 2 tsp baking powder
● 225 g fresh strawberries, hulled and diced
● Powdered sugar, for dusting
Method
1. Preheat your oven to 160°C.
2. In a large bowl, whisk together the yogurt, eggs, sugar, oil, and vanilla until smooth.
3. In a separate bowl, combine the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing.
5. Gently fold in about 1 cup of the diced strawberries.
6. Pour the batter into the prepared cake pan and smooth the top. Scatter the remaining strawberries over the surface.
7. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely
9. Dust with powdered sugar before serving.
Serving Suggestions
Serve this strawberry yogurt cake slightly warm with whipped cream, a scoop of vanilla ice cream, or a dollop of extra Greek yogurt. It also pairs beautifully with coffee, tea, or a glass of sparkling lemonade.
Tried this recipe? I’d love to hear what you think! Leave a comment below, rate the recipe, or share a photo of your brownies. Your feedback helps others and inspires new recipe ideas.
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