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A delicious plate of Easy & Healthy Strawberry Yogurt Cake 🍓

Easy & Healthy Strawberry Yogurt Cake 🍓

Enjoy this delightful, not-too-sweet strawberry yogurt cake that's easy to make and perfect for any occasion. It's moist, full of fresh fruit, and comes together quickly.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Cake, Dessert
Calories: 271
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh strawberries Hulled and divided into diced and halved pieces as per instructions.
  • 1 cup granulated sugar Adds sweetness and contributes to the cake's texture.
  • 0.5 cup canola or vegetable oil Provides moisture and tenderness to the cake.
  • 2 large eggs Act as a binder and add richness to the batter.
  • 1 tablespoon grated lemon zest For a bright, aromatic citrus flavor.
  • 0.25 cup fresh lemon juice Enhances the fruit flavors and activates the baking powder.
  • 1 cup plain unsweetened yogurt Use either Greek or regular yogurt for a moist crumb and slight tang.
  • 1 teaspoon vanilla extract A classic flavor enhancer that complements the strawberries.
  • 2.25 cups all-purpose flour The primary structural component of the cake.
  • 4 teaspoons baking powder Ensures the cake rises properly for a light texture.
  • 1 pinch salt Balances the sweetness and brings out other flavors.

Equipment

  • 9-inch round cake pan
  • Parchment paper
  • Large bowl
  • Whisk
  • Skewer
  • Wire Rack
  • Foil

Method
 

  1. Preheat & Prep Pan: Get your oven ready to 390°F (or 350°F fan-forced). Lightly grease and line a 9-inch round cake pan with parchment paper. This step ensures an easy release!
  2. Strawberry Prep: Take about a third of your strawberries and dice them into 1-inch pieces (you'll need roughly 1 cup). Halve the remaining strawberries for a beautiful topping.
  3. Mix Wet Ingredients: In a large bowl, whisk together the sugar, oil, eggs, lemon zest, lemon juice, yogurt, and vanilla extract until smooth and well combined. This is your foundation for a moist cake!
  4. Combine Dry: Add the flour, baking powder, and a pinch of salt to the wet mixture. Whisk gently until just combined and lump-free. Be careful not to overmix!
  5. Layer & Top: Pour half of your batter into the prepared pan. Evenly scatter the diced strawberries over it. Gently spoon the remaining batter on top and smooth it out. Finally, arrange the halved strawberries, cut-side down, over the entire surface.
  6. Bake to Perfection: Pop the cake into your preheated oven and bake for about 50 minutes. Check if it's done by inserting a skewer into the center – it should come out clean. If the top starts browning too much, loosely cover it with foil.
  7. Cool & Serve: Let the cake cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely. Serve it warm for a "pudding-like" treat with a scoop of light vanilla ice cream or at room temperature with a dollop of fresh whipped cream and a light dusting of powdered sugar. Enjoy this delightful, not-too-sweet cake!

Notes

Serve this cake warm with a scoop of light vanilla ice cream for a "pudding-like" treat, or at room temperature with a dollop of fresh whipped cream and a dusting of powdered sugar. Feel free to adjust the amount of sugar to your preference.