This delightful strawberry yogurt cake is a perfect sweet treat for spring, offering a light and fresh dessert option that’s sure to brighten any day. It’s wonderfully simple to prepare, making it an ideal choice for both seasoned bakers and those just starting out in the kitchen.

Fresh Strawberry Yogurt Cake: A Sweet Treat for Spring 16

Imagine a soft, tender cake bursting with the sweet flavor of fresh strawberries, balanced by the subtle tang of yogurt. This recipe delivers exactly that, creating a dessert that feels both indulgent and refreshingly light.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This recipe is a true gem for anyone looking for a fuss-free dessert that still feels special. It works beautifully because it relies on simple ingredients and straightforward steps, making it accessible even for beginner bakers. You don’t need any fancy equipment or advanced techniques to achieve a delicious result. This cake is perfect for busy parents who want to whip up something sweet without spending hours in the kitchen, or for anyone hosting a casual get-together. It’s light enough to enjoy after a hearty meal but satisfying enough to be the star of a springtime brunch. Serve it as a delightful ending to a family dinner, a sweet contribution to a potluck, or simply as a lovely afternoon treat with a cup of coffee or tea. Its fresh, fruity flavor makes it particularly appealing during the warmer months, embodying the essence of spring with every bite.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start baking will make the whole process smoother and more enjoyable. You’ll find that most of these items are probably already in your pantry or easily found at any local grocery store. No exotic ingredients are required here, just simple staples that come together to create something truly delicious.

INGREDIENTS:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup plain Greek yogurt (full-fat or low-fat)
1 ½ cups fresh strawberries, hulled and diced
Powdered sugar, for dusting (optional)

For the plain Greek yogurt, you can use either full-fat or low-fat depending on your preference. Full-fat yogurt will yield a slightly richer, moister cake, while low-fat will keep it a bit lighter. If you don’t have Greek yogurt, regular plain yogurt can be used, but the cake might be slightly less dense. When it comes to butter, unsalted is always best for baking as it allows you to control the salt content in the recipe. If you only have salted butter, you can reduce the added salt by half. Fresh strawberries are key here for the best flavor, but in a pinch, frozen diced strawberries can work; just make sure to thaw them and drain any excess liquid thoroughly before adding them to the batter.

Time Needed From Start To Finish

This recipe is designed for efficiency without compromising on flavor. You’ll be surprised how quickly you can go from craving a sweet treat to enjoying a slice of this delicious cake.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes

How To Make It Step By Step With Visual Cues

Creating this strawberry yogurt cake is a straightforward process. Follow these steps for a perfectly baked, tender cake every time.

Prepare Your Baking Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch square pan. You can also line the bottom with parchment paper for easier removal.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure these are well combined to ensure even leavening throughout the cake.
Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until just combined. Then, alternately add the dry ingredients mixture and the Greek yogurt to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can lead to a tough cake.
Fold in Strawberries: Gently fold in the diced fresh strawberries using a spatula. Distribute them evenly throughout the batter.
Bake the Cake: Pour the batter into your prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown.
Cool and Serve: Let the cake cool in the pan on a wire rack for about 10-15 minutes before inverting it onto the rack to cool completely. Once cooled, you can dust it with powdered sugar if desired before slicing and serving.

Easy Variations And Serving Ideas That Fit Real Life

This strawberry yogurt cake is delicious on its own, but there are many ways to customize it or serve it to make it even more special. For a kid-friendly twist, you could add a handful of white chocolate chips to the batter along with the strawberries. The sweetness of the chocolate pairs wonderfully with the fruit. Another idea is to swirl a tablespoon or two of strawberry jam into the batter just before baking for an extra burst of strawberry flavor.

When serving, a simple dusting of powdered sugar is elegant, but you can elevate it further. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream makes this cake feel truly decadent. For a party or buffet, consider cutting the cake into small squares or wedges and arranging them on a platter with extra fresh strawberries and a sprig of mint for garnish. You could also offer a light lemon glaze (made from powdered sugar and lemon juice) as an optional drizzle for those who prefer a little extra tang. This cake also pairs wonderfully with a simple fruit compote made from mixed berries.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Being aware of these common mistakes can help ensure your strawberry yogurt cake turns out perfectly every time.

Overmixing the Batter: This is one of the most frequent baking errors. Once you add the flour, mix only until the ingredients are just combined. Overmixing develops the gluten in the flour too much, leading to a tough, dense cake instead of a light and tender one.
Not Softening Butter Properly: If your butter is too cold, it won’t cream properly with the sugar, resulting in a less airy texture. If it’s too melted, the cake can become greasy and dense. Aim for room temperature butter that yields slightly when pressed.
Incorrect Oven Temperature: An oven that’s too hot can cause the cake to brown too quickly on the outside and remain raw in the middle. An oven that’s too cool will result in a pale, dry cake. It’s always a good idea to use an oven thermometer to ensure accuracy.
Adding Wet Strawberries: If your diced strawberries are too wet (especially if using thawed frozen ones), they can add too much moisture to the batter, making the cake soggy. Always pat them dry with a paper towel before folding them in.
Opening the Oven Door Too Early: Resist the urge to check on your cake too frequently, especially during the first 20-25 minutes of baking. Opening the oven door can cause the temperature to drop, leading to the cake sinking in the middle. Wait until the cake is mostly set before checking for doneness.

How To Store It And Make It Ahead Without Ruining Texture

This strawberry yogurt cake is best enjoyed fresh, but it stores well and can even be made a little in advance.

To store leftover cake, place it in an airtight container at room temperature for up to 2-3 days. If your kitchen is particularly warm, or if you’ve added any fresh cream or dairy toppings, it’s best to store it in the refrigerator. In the fridge, it will stay fresh for up to 4-5 days. Be aware that refrigeration can sometimes slightly alter the texture, making it a little firmer, but it will still be delicious.

If you want to make it ahead, you can bake the cake a day in advance and store it at room temperature in an airtight container. Dust with powdered sugar just before serving. For longer storage, you can freeze the cake. Once completely cooled, wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 1 month. Thaw at room temperature for several hours or overnight in the refrigerator before serving. Reheating isn’t usually necessary, but a quick 10-15 second zap in the microwave can warm up a slice if you prefer it slightly warm.

Questions People Always Ask Before Making This Recipe

Here are some common questions that often come up when people are preparing this delicious strawberry yogurt cake.

Can I use frozen strawberries instead of fresh? Yes, you can, but make sure

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.