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!
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.
I call this Strawberry Yogurt Cake, but as you can see in the pictures here, this bread has a very smooth, cakey texture. No chunky strawberries.
So where does the strawberry flavor come from?
Strawberry Greek yogurt makes this cake moist and gives it just a hint of a strawberry twist. As soon as I saw this extra creamy texture of the yogurt, I knew it would be the perfect replacement to sour cream in some cake recipes. And that’s what I did! I started with a simple pound cake recipe and switched up the sour cream for strawberry yogurt. I chose strawberry flavor, but you can choose blueberry, vanilla bean, raspberry or even honey. The flavor of the yogurt just enhances the flavor of the cake itself.
This simple moist cake recipe is so versatile. You can top it with strawberries or fresh fruit. You could make French toast with these cake slices.
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
- 1/2 cup butter
- 1 cup granulated sugar
- 1/2 teaspoon vanilla
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup strawberry Greek yogurt
- Allow the butter, eggs and yogurt to sit at room temperature for 30 minutes.
- Grease and flour a 9x5 loaf pan. Set aside.
- Preheat the oven to 325 degrees.
- In a medium-size bowl, mix 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. Add in the vanilla.
- 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.
Recipe slightly adapted from Better Homes and Gardens New Cookbook