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This Easy Strawberry Yogurt Cake is one of my go to last minute dessert recipes! It’s filled with yogurt cake butter and fresh strawberries. Finished off with a a crumb topping for the perfect strawberry coffee cake!
Nothing beats the taste of fresh, local strawberries and this cake is the perfect way to celebrate a strawberry season! This fresh strawberry yogurt cake is perfectly sweet, but the addition of yogurt creates an amazing tangy flavor. It’s the perfect cake to bring to gatherings this summer! You can also use any fruit you like.
EASY STRAWBERRY YOGURT CAKE INGREDIENTS
All-purpose flour
Baking soda
Eggs
Raw sugar
Plain yogurt
Butter
Lemon juice
Strawberries, halved
TIPS FOR THE BEST HOMEMADE FRESH STRAWBERRY CAKE
Use 9″, 8″ or 8×8″ pan. Make sure to prepare the pan well so the cake won’t stick. I like to layer the bottom with parchment paper and grease the sides.
It’s really important to bring eggs, yogurt and melted butter to a room temperature before baking to avoid lumps and curdling. Beat eggs and sugar until fluffy, for a minimum of 5 minutes but once adding the rest of the ingredients mix just until combined. Overmixed batter will create a gummy texture.
HOW TO STORE
Store the cake in room temperature for up to 2 days and then refrigerate for up to a week.
To freeze it, place cake slices in a zip-top freezer bag. Leave out for a few hours to defrost. It will taste as it was just baked!!
I hope you love this easy strawberry yogurt cake! If you’re looking for a gluten free cake recipe, check out this healthy fresh strawberry cake. If you try the recipe yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
PrintEasy Strawberry Yogurt Cake
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Description
This Easy Strawberry Yogurt Cake is one of my go to last minute dessert recipes! It’s filled with yogurt cake butter and fresh strawberries.
Ingredients
Scale
2 cups all-purpose flour
1 tsp baking soda
2 eggs, room temperature
3/4 cup raw sugar
1 cup full fat yogurt, room temperature
1/4 cup butter, softened
1 tbsp lemon juice
CRUMBLE
3/4 cup all purpose-flour
1/4 cup raw sugar
1/4 cup butter, softened
2–3 cup strawberries, halved
Instructions
- Preheat oven to 350 degrees F. Prepare 8 or 9 inch round pan by lining the bottom with parchment paper and greasing the sides..
- In a small bowl combine the crumble ingredients. Use wet hand to combine the ingredients. Set aside.
- Using electrical mixer beat butter and sugar for a couple of minutes. Add the eggs and beat until fluffy for about 5 minutes. Meanwhile, in a separate bowl, combine flour and baking soda.
- Mix in yogurt with a wooden spoon. Add flour and baking soda. Mix just until the ingredients are combined. Don’t overmix.
- Transfer the batter to a prepared pan and top with fresh strawberries. Take out the crumble and break into small pieces using your hands onto the cake. Bake for about 45 minutes if using 9 inch pan or about 60 minutes for 8 inch or until toothpick inserted in the middle comes out clean.
- Prep Time: 20 minutes
- Cook Time: 50 minutes