Strawberry Yogurt Cake - This cake is light, fluffy and BURSTING with strawberry flavor! Made from scratch and using fresh ingredients. Easy recipe too. Yummy!

Strawberry Yogurt Cake - This cake is light, fluffy and BURSTING with strawberry flavor! Made from scratch and using fresh ingredients. Easy recipe too. Yummy!

I LOVE strawberries!

So I decided to make a cake with every component containing strawberries and make it as light, moist, and full of strawberry flavor as I could. I also wanted to make the cake adaptable so you could bake it in a loaf pan, bundt pan, cupcakes, or like I have done here, using 2 round cake pans and decorating with whipped fresh cream and fresh strawberries.

Whichever way you decide to make this, with or without the cream filling and frosting, you will not be disappointed with the texture, moistness and flavor. It really is good!

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I changed a few techniques in the process of cake making to get the results I wanted, so take a look and see how to do it. Bear in mind, you can swap the fruit flavors for other fruits as and when they come into season!

You will need

Two 8 inch cake tins. If using one deep 8 inch tin, (and cutting the cake in half yourself, the cook time will be 45 minutes approx)
or one 8 1/2 x 4 1/2 x 2 1/2 (6 cup) Loaf pan - the cook time will be between 1 hr 20 minutes - 1 hr 30 minutes at 300 F

Prep Time

20 minutes

Cook Time

25 -35 minutes

Yield

8 servings

Ingredients

The Strawberry Cake

2 1/4 cups or 280 g Plain flour
2 Teaspoon baking powder
Pinch of salt
1 cup or 200 g regular sugar
3 Eggs
1/4 cup or 60 ml of vegetable oil
200 g or 1 cup frozen or fresh Strawberries. Also extra nice ones for the topping and filling. Say another 12 strawberries for that.
200 ml or 3/4 Cup Strawberry Yoghurt

The cream filling & topping

1 1/2 cups or 10 oz or 300 ml fresh whipping cream (heavy cream)
1 package 'Whip It' OR  3 Teaspoons cornflour (cornstarch) & 3 Teaspoons Powdered sugar
Please sieve the cornflour/cornstarch & sugar to get rid of any lumps.

Whip it' is an ingredient used to stiffen up the whipped cream so it will stay firm for 24-48 hours if refrigerated.

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If you don't use some kind of stiffener, you must eat your cake within a few hours otherwise the fresh cream will start to break down and go watery. I know some cannot get hold of Whip it, so I have given you an alternative of adding cornstarch & powder sugar to the cream. This will give you the same results without compromise on flavour.

Instructions

1. Set oven to 180 C, Gas 4, 350 F

2. Grease & flour your baking tins. - Rub some butter all over the insides of your tins, then put a spoonful of flour in the center of one, roll the tin around so the flour sticks to the tin, tip the excess flour into the next tin and do the same. Discard the excess flour.

Strawberry Yogurt Cake, showing baking pans greased and floured

3. Get everything ready to make the cake.

4. Sift the flour, baking powder & salt. Set aside

5. Weigh out strawberries and cut them (apart from the decorating ones) into quarters.

Strawberry Yogurt Cake, showing strawberries cut and prepared


6. Measure out the yoghurt and using a hand mixer or hand whisk, mix to achieve LOTS of air bubbles and it has nearly DOUBLED in volume.

Strawberry Yogurt Cake, showing yogurt

7. In the mixer bowl, add the oil, sugar & 3 eggs. Beat until all combined.

8. At a slow speed, add the strawberries and yogurt. As soon as it has all combined, mix in 1/3 of the flour mixture. When it is all combined, add another 1/3. Combine at a slow speed. Then switch off the mixer.

9. With a metal spoon, gently fold in the remaining 1/3 of the flour into the cake mix. Be patient, fold gently so you incorporate air and not cause the cake to end up with a 'rubbery' texture.

10. Pour the batter evenly into the two cake pans and place in the oven for 25-30 minutes.

If you are using one deep 8-inch cake pan, or a loaf pan, the cooking time will be around 40 minutes or so.

If using a loaf pan, the oven temperature should be 300 F / 160 C and bake for between 1 hour 20 minutes to 1 hour 30 minutes.


Use the clean toothpick test to check your cake is done.

Strawberry Yogurt Cake, showing before baking

11. When the cakes are ready, take out of the oven and leave them for 2 minutes to relax in the tins.

Strawberry Yogurt Cake, showing baked in the pan


12. Turn them out of the tins UPSIDE down on a cooling rack. We want them to be flat so we can decorate the top. Allow to completely cool.

Strawberry Yogurt Cake, showing flat top

Make the Fresh Cream Filling & Topping

13. Add the fresh whipping cream, Whip It OR sieved cornstarch / cornflour & sugar powder to your mixer bowl.

14. Start at a slow speed, as it thickens, increase the mixer speed and whisk until the cream is stiff and thick. The cream should stay on the beater when you take it out of the bowl.

15. Use half the cream to spread on the one surface for the middle of the cake like a sandwich.

Smooth evenly but not too neat. I think it's nice to have some of the cream sticking out the sides. Add some sliced strawberries all over the cream.

Strawberry Yogurt Cake - This cake is light, fluffy and BURSTING with strawberry flavor! Made from scratch and using fresh ingredients. Easy recipe too. Yummy!

16. Carefully place the other half of the cake on top of the cream.

Strawberry Yogurt Cake - This cake is light, fluffy and BURSTING with strawberry flavor! Made from scratch and using fresh ingredients. Easy recipe too. Yummy! | Lovefoodies.com


17. Add the rest of the cream and decorate with your Strawberries

For best results, place in the fridge to chill for an hour or so before slicing.
This cake will keep refrigerated for up to 2 days, although it is doubtful it will last that long!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Strawberry Yogurt Cake - This cake is light, fluffy and BURSTING with strawberry flavor! Made from scratch and using fresh ingredients. Easy recipe too. Yummy! | Lovefoodies.com

Recipe Card

Strawberry Yogurt Cake - This cake is light, fluffy and BURSTING with strawberry flavor! Made from scratch and using fresh ingredients. Easy recipe too. Yummy!

Strawberry Yogurt Cake

Yield: 8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Strawberry Yogurt Cake - This cake is light, fluffy and BURSTING with strawberry flavor! Made from scratch and using fresh ingredients. Easy recipe too. Yummy!

Ingredients

The Cake

  • 2 1/4 cups / 280 g Plain flour
  • 2 Teaspoon baking powder
  • Pinch of salt
  • 1 cup / 200 g regular sugar
  • 3 Eggs
  • 1/4 cup / 60 ml of vegetable oil
  • 200 g / 1 cup frozen or fresh Strawberries. Also extra nice ones for the topping and filling. Say another 12 strawberries for that.
  • 200 ml / 3/4 Cup Strawberry Yoghurt

The cream filling & topping

  • 1 package 'Whip It' OR
  • 3 Teaspoons cornflour & 3 Teaspoons Powdered sugar, cornstarch
  • Please sieve the cornflour / cornstarch & sugar to get rid of any lumps.

Instructions

  1. Set oven to 180 C, Gas 4, 350 F. Grease & flour your baking tins. - Rub some butter all over the insides of your tins, then put a spoonful of flour in the centre of one, roll the tin around so the flour sticks to the tin, tip the excess flour into the next tin and do the same. Discard the excess flour.
  2. Get everything ready to make the cake. Sift the flour, baking powder & salt. Set aside. Weigh out strawberries and cut them (apart from the decorating ones) into quarters.
  3. Measure out the yoghurt and using a hand mixer or hand whisk, mix to achieve LOTS of air bubbles and it has nearly DOUBLED in volume.
  4. In the mixer bowl, add the oil, sugar & 3 eggs. Beat until all combined. On a slow speed, add the strawberries and yoghurt. As soon as it has all combined, mix in 1/3 of the flour mixture. When it is all combined, add another 1/3. Combine on a slow speed. Then switch off mixer.
  5. With a metal spoon, gently fold in the remaining 1/3 of the flour into the cake mix. Be patient, fold gently so you incorporate air and not cause the cake to end up with a 'rubbery' texture.
  6. Pour the batter evenly into the two cake pans and place in the oven for 25-30 minutes.
  7. If you are using one deep 8 inch cake pan, or a loaf pan, the cook time will be around 40 minutes or so.

If using a loaf pan, the oven temperature should be 300 F / 160 C and bake for between 1 hour 20 minutes to 1 hour 30 minutes.

  1. Use the clean toothpick test to check your cake is done. When the cakes are ready, take out of the oven and leave them for 2 minutes to relax in the tins.
  2. Turn them out of the tins UPSIDE down on a cooling rack. We want them to be flat so we can decorate the top. Allow to completely cool.

Now the Fresh cream filling & Topping

  1. Add the fresh whipping cream, Whip It OR sieved cornstarch / cornflour & sugar powder to your mixer bowl. Start on a slow speed, as it thickens, increase the mixer speed and whisk until the cream is stiff and thick. The cream should stay on the beater when you take it out of the bowl.
  2. Use half the cream to spread on the one surface for the middle of the cake like a sandwich. Smooth evenly but not too neat. I think it's nice to have some of the cream sticking out the sides. Add some sliced strawberries all over the cream.
  3. Carefully place the other half of the cake on top of the cream. Add the rest of the cream and decorate with your Strawberries
  4. For best results, place in the fridge to chill for an hour or so before slicing.
  5. This cake will keep refrigerated for up to 2 days, although it is doubtful it will last that long!
Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 477Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 71mgSodium: 181mgCarbohydrates: 91gFiber: 2gSugar: 33gProtein: 7g

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6 thoughts shared

  1. My yogurt refuses to bubble and double! What’s the secret? This is my second time trying the recipe and both times no bubbles no doubles!

    Thank you!

    1. Oh my! April!!! I used a hand held whisk and put it on turbo to get my bubbles, but I am pretty sure if you used a whisk on very very high speed it would bubble. Do you think your yogurt is a runny type? Mine was quite thick so maybe that was a cause? Otherwise it should bubble!