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Strawberry topped yoghurt cake
5 from 2 votes

Strawberry-topped yoghurt cake

A simple yoghurt cake topped with strawberries, lovely in the summer time
Course Baking
Cuisine British
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 315kcal


  • 90 g butter or margarine
  • 125 g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 150 g self-raising flour
  • 85 g Greek yoghurt
  • Zest of a lemon
  • 5-6 strawberries


  • Cream the butter or margarine with the sugar until fluffy.
  • Break in the eggs and mix well.
  • Add the vanilla extract and mix.
  • 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.
  • Grate in the lemon zest and combine.
    Cake mixture in bowl with lemon zest.
  • 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.
    Cake mixture with strawberries on top, in cake tin.
  • 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 and cool on a rack.


Calories: 315kcal | Carbohydrates: 40g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 134mg | Potassium: 60mg | Sugar: 22g | Vitamin A: 455IU | Vitamin C: 5.9mg | Calcium: 32mg | Iron: 0.5mg