Strawberry Yogurt Cake

A slice of strawberry cake topped with powdered sugar sits on a white plate beside a fresh strawberry, while more cake pieces and a hint of pesto chicken parmesan can be seen in the background.

5 from 1 vote

This Strawberry Yogurt Cake is soft, moist, and loaded with fresh strawberries—proof that from-scratch baking doesn’t have to be complicated. Inspired by a simple Polish cake recipe.

Prep Time20

Cook Time45

Course: baking, Dessert, sweets

Cuisine: American, Polish

Servings:

Calories: 272kcal

Author: Agnieszka

Equipment

1 9-inch square cake pan

Ingredients

1 ⅔ cup all purpose flour
1 cup plain yogurt
1 cup granulated sugar
5 tablespoon butter melted, or any liquid plant oil
1 ½ teaspoon baking powder
1 teaspoon vanilla
14 oz strawberries halved
2 eggs large

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Line a 9-inch square cake pan with parchment paper.
In a medium bowl whisk together flour and baking powder. Set aside.
In the bowl of a stand mixer, combine the eggs and sugar. Beat on medium-high speed until the mixture is pale, thick, and has doubled in volume — this should take about 7 minutes.
Add yogurt, cooled melted butter (or oil) and vanilla and beat on low speed until combined.
Add the flour in two additions, mixing on low speed just until incorporated. Be careful not to overmix — you want to keep the batter light and airy.
Transfer the batter into the prepared cake pan. Smooth out the top.
Gently arrange the halved strawberries on top of the batter, cut side down, pressing them in slightly to evenly cover the surface of the cake.
Bake for 45 mins at 350 degrees or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for at least 20 minutes, then remove from the pan holding by the parchment paper.
Sprinkle with powdered sugar, if you want. Serve still warm or at room temperature.

Video

Notes

I have tested this cake with both plain yogurt and Greek yogurt, which is thicker. I like the texture of the cake made with regular plain yogurt better - it's lighter and airy.

The recipe calls for melted butter - make sure it's cooled before you add it to the creamed eggs abd sugar. You can also use liquid plant oil of choice - I recommend avocado or light olive oil.

If you want to cut down the sugar amount, reduce it to ⅔ cup. The cake will be less sweet but it will still be delicious!

Feel free to switch up the fruit — strawberries can be swapped for other fresh berries like blueberries, raspberries, or blackberries. You can even mix and match for a burst of flavor, or try a combo of strawberries and fresh rhubarb for a sweet-tart twist.

Nutrition