Easy Strawberry French Yogurt Cake

Strawberry French Yogurt Cake, delicious juicy strawberries, soft and moist, incredibly easy made from scratch cake recipe, great as a tea time snack.  

Strawberries are such a lovely fruit. They have loads of flavor, sweetness, juiciness and the color is wonderful!

For this recipe, I decided to add strawberries to a yogurt cake.

Following our hugely popular Lemon Yogurt Cake, it's clear that our readers love simple, easy recipes, and this cake is no exception.

We have needed to adjust the ratios slightly from the Lemon Yogurt Cake, purely because we had to take into account the extra liquid that strawberries create, so we've reduced the yogurt, and increased the bake time to make sure your cake cooks nicely.

The cake will be soft, with a fluffy texture, moist, and will take on a pink - ish color.

That is purely from the strawberries. Perfect for a Spring or Summer cake I think!

Yogurt cakes are absolutely delicious! We've been making them for years, and we never get bored of them.

They're very versatile as far as flavor goes.

For this recipe, we've used fresh and frozen strawberries which make this cake moist, sweet, and is bursting with flavor.

I often end up making a yogurt cake because we buy large tubs of Greek yogurt to make smoothies each day, and sometimes, we end up with a cup of yogurt leftover at the end of the week, so what better than to use it in a cake!

What does yogurt do in a cake?

Adding yogurt to your cake will make the cake tender, soft and moist.

What is the difference between using yogurt and milk in a cake?

Using Greek yogurt will give your cake a slightly denser texture, similar to a pound cake, and will keep your cake moist for a longer period.

Using milk in a cake will give the cake a lighter texture, a little fluffier and a finer crumb.

The recipe itself is incredibly simple and easy to make.

You just need a bowl, a mixing spoon, such as a spatula or wooden spoon, and that's it!

Ingredients

Dry Ingredients

2 cups or 250 g  all-purpose flour
¾ cup or 150g Regular Sugar
2 tsp baking powder

Wet Ingredients

¾ cup or 230 g Greek Low Fat Yogurt
½ cup  or 80 g vegetable oil 
2 large eggs
1 Tsp Vanilla extract
1 cup or 180 g fresh or frozen strawberries

Strawberry Glaze (Optional)

2 Tablespoons strawberry jam

Instructions

Preheat the oven to 350F, 180C.
Grease and line a 9 inch loaf pan or use a loaf pan liner.

See our guide on how to line a baking pan if you are not sure how to do this.

Roughly chop the strawberries. Set aside.

In a large bowl, combine the wet ingredients, and whisk by hand to combine

then add the strawberries and mix to incorporate. 

Whisk until everything is combined.

Add all the dry ingredients to the wet ingredients,

and using a spatula or wooden spoon, mix until just combined. 

Transfer batter to your cake pan and place in the oven for 60 - 70 minutes. 

TIP

If you find your cake is browning on the top too much, pop a piece of foil over it to stop it from over-browning.

Check 5 minutes before the end of cook time with a cake tester in the center of the cake to see if it comes out clean.

Every oven is different so make sure you check it is cooked through in the middle. 

If making the strawberry glaze, leave the cake in the pan for 5 minutes and take a skewer and poke holes all over the surface of the cake.

Whilst still hot, warm the strawberry jam in a small bowl for 30 seconds in the microwave

then pour over the surface of the cake.

Use a pastry brush to spread it evenly.

Then transfer to a cooling rack.

Slice and serve when cool enough.

Store in an airtight container, or wrap in plastic wrap and freeze in slices so you have some whenever you fancy!

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