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Baked Strawberry Yogurt Cake

Two moist slices of Strawberry Yogurt Cake featuring bright pink strawberries baked into the yellow crumb, served on a white plate.
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Bake this simple cake using strawberry yogurt for a moist texture and a light, tangy flavor.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup strawberry yogurt (full fat or low fat)
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh or frozen strawberries, chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the strawberry yogurt and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  7. Gently fold in the chopped strawberries.
  8. Pour the batter into the prepared cake pan.
  9. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
  • You can use a simple powdered sugar glaze on top once the cake is cool.
  • If using frozen strawberries, do not thaw them before adding them to the batter.

Nutrition

Find it online: https://cookifyme.com/strawberry-yogurt-cake/