This delicious strawberry yogurt cake comes together in a snap and combines sweet strawberries with the delicate tangy richness of Greek yogurt. Perfect for a special occasion, or an everyday family dessert, this cake is a refreshing and yummy treat.

A round cake topped with strawberries and powdered sugar sits on a white plate. Surrounding the cake are more strawberries, small flowers, and a fork with a knife.

The yogurt in this recipe provides depth and a great texture to the cake, while the strawberries provide a beautiful pop of color and flavor.

Make your cake presentation extra special by topping with fresh strawberries, a dusting of powdered sugar, or some freshly whipped cream.

Ingredients

The beauty of this recipe is that it feels like a special occasion cake, but includes pantry staples plus fresh strawberries and full fat Greek yogurt. Make sure your ingredients (butter, eggs and Greek yogurt) are all at room temperature before you begin for best results.

Ripe fresh strawberries: Best in season, but since these are baked in a cake, you can get great results with strawberries all year round.

All-purpose flour: No need to sift, but for accuracy, spoon into your measuring cup lightly and level off with a flat edge.

Baking powder, baking soda and salt: All pantry staples.

White granulated sugar: Not too much, and works with the strawberries for a subtle sweetness.

Unsalted butter: This recipe uses less butter and lets the Greek yogurt share the stage.

Vanilla extract: Be sure and use genuine vanilla extract for the best flavor.

Fresh eggs: These help build height and a moist tender crumb.

Full fat Greek yogurt: Be sure and choose an all-natural, full fat Greek yogurt for a creamy, tangy touch.

Instructions

Preheat the oven to 350ºF. Line a 9-inch springform baking pan with parchment paper and lightly grease the bottom and sides of the pan with butter or non stick baking spray.

A round cake with a layer of sliced strawberries on top, placed in a tin on a light surface. A white cloth is partially visible beside it.

Hint: For best results, be sure your ingredients are all at room temperature.

Trim the green stems from half of the strawberries then cut them in half. The remaining strawberries will be used to decorate the top of the baked cake. You can trim and slice them or leave them whole if you prefer.
In a medium size bowl, add the flour, baking powder, baking soda and salt. Whisk to combine then set aside.
To a large mixing bowl, add the sugar and butter. Beat on a medium-high speed until light and fluffy. Add the vanilla then the eggs - one at a time, beating on a medium speed between each addition until thoroughly incorporated.
Tip the flour mixture into the mixing bowl along with the Greek yogurt. Beat on a low speed until only just combined. Do not over mix. The batter will be thick.
Transfer the cake batter into the prepared pan. Smooth the top with a palette knife or the back of a spoon.
Place the strawberries you sliced in step 1 on top of the cake batter. Put the pan into the middle of the preheated oven. Bake for 45 minutes or until the top is lightly golden, the cake is shrinking slightly away from the sides of the pan and a toothpick inserted into the center comes out clean.
Remove from the oven and leave to cool in the pan for ten minutes then unclip the sides of the pan and transfer to a wire rack to completely cool.
When the cake is cool, arrange the remaining strawberries on top. Dust with powdered sugar then slice, serve and enjoy!

Substitutions

Strawberries: For best results, use fresh strawberries, not frozen.

All-purpose flour: Swap with a gluten-free flour blend for a gluten-free option.

Greek yogurt: You can swap out the full fat for a low fat Greek yogurt.

A slice of cake topped with fresh strawberries on a white plate, with more cake and strawberries blurred in the background.

Variations

Berries: Add or substitute your other favorite berries to this recipe, like ripe blueberries or raspberries.

Lemon zest: add a touch of lemon zest to the batter for a citrusy punch.

Equipment

A springform pan makes this recipe easy to cut and serve. When your cake has cooled, simply flip the clip on the side and gently open to release the cake from the edges; use a thin knife to help it along if necessary. Then you can place it on your favorite serving platter and garnish beautifully. Try fresh berries, a dusting of powdered sugar, fresh mint, homemade whipped cream, or citrus zest.

A sliced strawberry-topped cake dusted with powdered sugar, garnished with whole strawberries and small white flowers, on a plate.

Storage

Leftover strawberry yogurt cake should be stored in an airtight container in the refrigerator where it will stay fresh for up to 5 days.

Top tip

Add your strawberries in at the end and place on the top of the batter, rather than mixing them in so they don't sink to the bottom. This will give a balanced and delicious distribution.

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