I love to bake with strawberries in the summer months, so make sure you try my recipe for strawberry yoghurt cake, a lovely light cake filled with strawberries.
When it is hot and strawberries are ripe, you can’t beat baking with summer fruit, especially strawberries!
This cake is light and fresh and ideal for those long hot days of spring and summer when the heat saps your energy.
Yoghurt in cake
The cake is made with Greek yoghurt which keeps it lovely and moist and gives it that delicate fresh flavour.
If you want to keep it light you can use 0% fat Greek yoghurt which also reduces the fat content a little.
I added vanilla extract and lemon zest to enhance the flavours further, as yoghurt can have quite a sour flavour at times.
If you don’t like the flavour of Greek yoghurt then plain natural yoghurt also works well.
So light it is ideal for summer baking, when only a slice of cake will do.
You might also like to try my redcurrant yoghurt cake.
Ingredients
Get the ingredients below. You’ll find the ingredient quantities in the recipe card at the end of this post.
- self-raising flour – perfect for a light and airy cake like this.
- caster sugar – to sweeten. You can use granulated sugar if you don’t have caster.
- butter – this can be replaced with margarine such as Stork if needed.
- eggs – I normally use medium or large free-range eggs.
- vanilla extract – to balance the flavour of the yoghurt, which can be sour.
- Greek yoghurt (normal or 0% fat) – makes the cake so soft and fluffy. Normal natural yoghurt can be used if you prefer it.
- lemon zest – a bit of lemon zing livens up the cake and goes so well with the strawberries
- strawberries – fresh strawberries are delicious and sink into the batter as this cake cooks.
Step by step
- Cream the butter (or margarine) with the sugar until fluffy.
- Break in the eggs and add the vanilla extract and mix well.
- Add half the flour, and mix in. Then add half the yoghurt and mix in.
Repeat with the rest of the flour, and the rest of the yoghurt.
- Use a lemon zester to zest the lemon then stir it into the mixture.
- Pour the cake batter into a greased deep 8 inch tin. Smooth over the top so it is even.
Slice the strawberries in half and arrange them as desired on top of the cake mixture. I like to put my strawberries in a flower-type pattern, with the seeds facing upwards.
- Bake for 25-30 mins at 180 degrees (fan oven) until golden brown and a skewer comes out clean.
Allow to cool in the tin for a few minutes, then turn the cake out of the tin and cool it on a rack.
How to serve
Dust it with icing sugar and serve with ice cream or cream for dessert.
Take this strawberry yoghurt cake as part of a picnic or take slices in a packed lunch for a day out, whatever you do it will be scoffed fast.
For a real treat include a slice in lunch boxes.
Variations
- Use different soft fruit – blueberries or blackberries or raspberries would also work well.
- Use a mixture of fruit – go wild with the summer berries!
- Leave out the fruit completely and make a plain cake.
- Use a different flavour of yoghurt like blueberry, lemon, raspberry, toffee to vary the flavour of the cake – so flexible, so easy!
Storage
This cake is quite soft due to the yoghurt used in the recipe. It is best eaten within 2-3 days of baking, stored at room temperature.
Freezing
You can freeze your yoghurt cake too. Wrap well in clingfilm, then a layer of foil, finally put the whole thing into a large freezer bag. Cakes can be frozen for up to three months.
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Recipe
Strawberry Yoghurt Cake
Ingredients
- 90 g butter or margarine
- 125 g caster sugar (superfine sugar)
- 2 eggs
- 1 tsp vanilla extract
- 150 g self-raising flour
- 85 g Greek yoghurt
- Zest of a lemon
- 5-6 strawberries
Equipment
Instructions
- Cream the butter or margarine with the sugar until fluffy.90 g butter or margarine, 125 g caster sugar (superfine sugar)
- Break in the eggs and mix well.2 eggs
- Add the vanilla extract and mix.1 tsp vanilla extract
- Add half the flour, and mix in. Then add half the yoghurt and mix in.150 g self-raising flour, 85 g Greek yoghurt
- Repeat with the rest of the flour, and the rest of the yoghurt.
- Grate in the lemon zest and combine.Zest of a lemon
- Pour the cake batter into a greased deep 8 inch tin.
- Slice the strawberries and arrange in a flower pattern, with the seeds facing upwards.5-6 strawberries
- Bake for 25-30 mins at 180℃ / 350℉ (fan oven) until golden brown and a skewer comes out clean.
- Allow to cool in the tin for a few minutes, then turn the cake out and cool on a rack.Enjoy!
Lucy @SupergoldenBakes says
This looks like a lovely seasonal cake – I expect it would be delicious served with some Greek yoghurt (or cream) on the side. Thanks for linking to #CookBlogShare
Check out the Pinterest board here http://www.pinterest.com/supergolden88/cookblogshare/