Julie Clark
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Strawberry Yogurt Cake
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Strawberry yogurt gives this moist Strawberry Yogurt Cake its light strawberry flavor. Serve it plain, with fruit topping, or prepare it as French toast. This simple, versatile recipe will become a favorite.
Table of Contents
I’ve been sharing a ridiculous amount of strawberry recipes with you lately. I’m not sorry. I love strawberries. And although I don’t have any other strawberry creations planned, our garden is just starting to burst with fresh berries, so no promises.
If you don’t share my love of strawberries, don’t run off just yet. I think I can still convince you to try this Strawberry Yogurt Cake.
About this Strawberry Yogurt Cake
- Flavor: A simple, white loaf cake with a hint of strawberry flavor.
- Texture: This bread has a very smooth, cakey texture. No chunky strawberries. Strawberry Greek yogurt makes this cake moist.
Greek Yogurt Substitute for Sour Cream
Greek yogurt is a healthy replacement for sour cream. The greek yogurt keeps the “tang” that sour cream has, but it adds protein and less fat.
How to Make Strawberry Yogurt Cake
- Prepare. Allow the butter, eggs and yogurt to sit at room temperature for 30 minutes. Grease and flour a 9×5 loaf pan. Set aside. Preheat the oven to 325ºF.
- Whisk dry ingredients. In a medium-size bowl, whisk together the flour, baking powder, and baking soda.
- Mix wet ingredients. In a stand mixer, cream the butter on medium speed for 30 seconds. Add the sugar and beat for 3-4 minutes, until the mixture is light and fluffy. Scrape the sides of the bowl as needed. Mix in the vanilla extract. Add the eggs, one at a time, beating for about 1 minute after each addition. Scrape down the sides of the bowls, as needed.
- Alternate flour and yogurt. Add the flour mixture and yogurt alternately, beating on low speed and mixing just until combined. Be careful not to overmix.
- Bake. Pour the batter into the prepared pan. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean. Allow the cake to cool for 10 minutes, then remove it to a wire rack.
Storage Instructions
After the cake has completely cooled, store it in an airtight container at room temperature for up to 3 days. Then freeze any leftovers.
Serving Ideas
This simple moist cake recipe is so versatile.
- Strawberry Shortcake. Use it as a base for strawberry shortcake. Add strawberry syrup or sugared strawberries on top. You can top it with strawberries or fresh fruit.
- French Toast. Dip the sliced cake in an egg & milk mixture and make French toast.
- Regular Toast. Butter the toast and warm it in a frying pan. Then sprinkle cinnamon sugar over the top. So delicious!
- Top with fresh fruit and whipped cream.
But my favorite way? It’s so good just eaten by the slice with a cup of coffee in the morning. That’s my kind of way to start the day.
Strawberry Yogurt Cake
Strawberry yogurt gives this moist Strawberry Yogurt Cake its light strawberry flavor. Serve it plain, with fruit topping, or prepare it as French toast. This simple, versatile recipe will become a favorite!
Servings 10
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Ingredients
- 1/2 cup salted butter room temperature
- 1 cup granulated sugar 200 grams
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 1 1/2 cups all-purpose flour 195 grams
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup strawberry Greek yogurt
Instructions
- Allow the butter, eggs and yogurt to sit at room temperature for 30 minutes.
- Grease and flour a 9×5 loaf pan. Set aside.
- Preheat the oven to 325ºF.
- In a medium-size bowl, whisk together the flour, baking powder, and baking soda.
- In a stand mixer, cream the butter on medium speed for 30 seconds. Add the sugar and beat for 3-4 minutes, until the mixture is light and fluffy. Scrape the sides of the bowl as needed.
- Mix in the vanilla extract.
- Add the eggs, one at a time, beating for about 1 minute after each addition. Scrape down the sides of the bowls, as needed.
- Add the flour mixture and yogurt alternately, beating on low speed and mixing just until combined. Be careful not to overmix.
- Pour the batter into the prepared pan.
- Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool for 10 minutes, then remove it to a wire rack.
- Store in an airtight container at room temperature.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 256kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 118mg | Potassium: 57mg | Sugar: 22g | Vitamin A: 355IU | Calcium: 30mg | Iron: 1mg
Recipe slightly adapted from Better Homes and Gardens New Cookbook.
Other Strawberry Recipes
Homemade Strawberry Topping Strawberry Poke Cake 
Strawberry Bread Strawberry Chiffon Cake Strawberry Rhubarb Bread Strawberry Rhubarb Blondies Strawberry Milkshake Strawberry Crumb Bars 
Strawberry Lime Cheesecakes Strawberry Slab Pie Strawberry Cupcakes Strawberry Cake Easy Strawberry Cake 
Strawberry Yogurt Popsicles Donut Strawberry Shortcake
