Strawberry Yogurt Cake

This Strawberry Yogurt Cake is made with white whole wheat flour and less sugar and fat than a standard cake. Topped with roasted strawberries and strawberry sauce, this is a simple, healthy (ish) cake you’re sure to love!

strawberry yogurt cake on blue plates with a whole cake on a grey background

You know how sometimes you don’t learn from your mistakes?

This cake is that.

Well, no. Don’t get me wrong, the cake is excellent. It’s a simple, tangy yogurt cake made with a blend of all-purpose and white whole wheat flour, just barely sweetened, and studded with Balsamic Baked Strawberries. Ain’t nothing the matter with that!

The problem was that I could never leave well enough alone, and always plopped way way way WAY more strawberries on top than the cake can actually handle. As a result it would take forever to bake, burning the top well before the center was done.

When I first posted this recipe back in 2013 I made such a mess of it that I didn’t even post a picture of the finished product. I was *such* a good blogger back then.

It took me many years to come back to this cake, and last year when the juicy local strawberries I hit, I made it again. You know what I did? The EXACT same thing.

So I’ve thoroughly tested what NOT to do when making a Strawberry Yogurt Cake. It’s about balance. You’ve gotta drop down the right amount of strawberries and back away from the pan.

You need to trust that the remaining strawberries will fulfil their destiny as an incredibly good sauce spooned over thick slices of cake.

And you need to know that this one-bowl yogurt cake is well worth the effort, even if you do make a complete mess of it.

flour, eggs, butter, yogurt, vanilla, milk, baking powder, and sugar on a grey background

What’s in this strawberry yogurt cake?

Alrighty, time to gather your ingredients! Go grab some:

  • Flour –> We’re using a blend of all-purpose and white whole wheat or whole wheat pastry flour today.
  • Sugar –> Straight up, we are using sugar. It’s not very much though, so stay cool.
  • Eggs –> Two large ones, please and thanks.
  • Butter –> Melted and slightly cooled.
  • Yogurt –> Full fat, please.
  • Milk –> I prefer whole, but use what you have.
  • Vanilla extract –> Try making your own!
  • Baking powder –> Aluminium free is best.
  • Salt –> Just a smidge.
  • Balsamic Baked Strawberries –> This our cake topper AND our serving sauce.

Ready? Let’s go!

photo collage of a buttered pie plate and wet ingredients in a metal bowl

How do you make the yogurt cake?

We’re going to make this Strawberry Yogurt Cake using my patented one-bowl technique for lazy bakers. I’ll break it down for you step by step.

Step 1: Butter and flour your baking dish. I used a 9-inch ceramic pie plate that is a little more than 2 inches deep. If you’re using a 9-inch round pan that’s NOT at least 2 inches deep, you will end up with over flow.

Alternatively you could bake your cake in a large cast iron skillet (great alternative!), or in a 9×11 rectangular cake pan, but you will need to reduce the baking time accordingly.

Step 2: Mix all of your wet ingredients together in a large bowl. That’s the eggs, milk, yogurt, melted butter, and vanilla.

photo collage of mixed wet ingredients in a metal bowl and a sifter with flour

Step 3: Using a wire whisk, thoroughly mix the wet ingredients together.

Step 4: Place a mesh sifter (mine is 100% a strainer) over the bowl, and add the all purpose and white whole wheat flours, sugar, baking powder, and salt into the sifter.

photo collage of cake being mixed in a metal bowl

Step 5: Gently tap the sifter against your hands to sift the dry ingredients directly on top of the wet. Lazy bakers rejoice, we’ve saved a bowl!

Step 6: Using a wooden spoon, stir the dry ingredients into the wet until just combined.

photo collage of cake batter in a white dish topped with roasted strawberries

Step 7: Scrape the cake batter into the prepared pan, and spread into an even layer.

Step 8: Spoon NO MORE THAN HALF of a batch of Balsamic Baked Strawberries over the top of the cake. If you get the urge to keep going, put your spoon down and back away from the pan.

You can drizzle a couple of tablespoons of the berry juice over the top of the cake if you wish, but it really is best reserved for the sauce.

strawberry yogurt cake in a white baking dish on a grey background

Step 9: Bake that cake! It’s going to bake for approximately 30 minutes (depending on how deep your pan is) and is ready when a cake tester / toothpick / sharp knife inserted in the middle yields on a few crumbs stuck to the side.

NOTE! This cake has considerably less fat and sugar than a standard cake recipe, so is prone to drying out if over baked. Really do pull it out the second it seems done.

NOTE! If the top of your cake is browning before the center is ready, I recommend you cover it with foil for the remainder of the baking time to prevent the top from burning.

Remove the cake from the oven, and let it cool.

Serve thick wedges with a dollop of vanilla-flecked yogurt and a puddle of Balsamic Roasted Strawberries on the side.

two blue plates of strawberry yogurt cake with blue and white napkins on the side

Can I make this cake in advance?

You can, with some caveats. As I’ve already mentioned, this strawberry yogurt cake recipe has less fat and sugar than most standard cake recipes, and as such it is prone to drying out

As such, this cake is really at it’s best the day of baking. Wrapped tightly in plastic it will do ok for another 2-ish days at room temperature. Beyond that it gets pretty dry.

Can I freeze this cake?

You sure can! Swedges (<– a slice? a wedge? something in between?) of cake can be individually wrapped in plastic and then frozen. Frozen cake will last you up to three months.

Do I have to use baked strawberries on top?

It’s your cake, you do what you want. You could change it up with thinly sliced fresh strawberries, a handful of scattered blueberries, or maybe peach slices?

Please note I have only tested this recipe with Balsamic Baked Strawberries.

overhead photo of strawberry yogurt cake topped with roasted strawberries sauce

Other recipes you might enjoy:

Healthy Cherry Muffins
Roasted Strawberry Yogurt Popsicles
Double Chocolate Zucchini Bread with Quinoa
Whole Wheat Muffins with Cinnamon Roasted Apples

two blue plates of strawberry yogurt cake with blue and white napkins on the side
5 from 2 votes
Print

Strawberry Yogurt Cake

This Strawberry Yogurt Cake is made with white whole wheat flour and less sugar and fat than a standard cake. Topped with roasted strawberries and strawberry sauce, this is a simple, healthy (ish) cake you're sure to love!

Course Dessert
Cuisine American
Keyword Cake, Strawberry Cake, Yogurt Cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10
Calories 223 kcal
Author Katie Trant

Ingredients

  • 2 large eggs
  • 1 cup plain yoghurt full fat
  • 1/2 cup milk whole
  • 1/4 cup butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 batch Balsamic Baked Strawberries

Instructions

  1. Preheat your oven to 200°C / 400°F. Butter and flour a deep dish 9-inch pie plate.

  2. In a large bowl, whisk together 1 cup yogurt, 1/2 cup milk, 2 eggs, and 1/4 cup melted butter.  Whisk in 1 teaspoon of vanilla extract.

  3. Place a mesh sifter over the wet ingredients and add 1 1/2 cups whole wheat pastry flour, 1 cup all purpose flour, 1/2 cup granulated sugar, 1 tablespoon baking powder, and half a teaspoon of salt.

  4. Gently tap the sifter against your hand or the side of the bowl, and sift the dry ingredients directly over top of the wet ingredients.

  5. Using a wooden spoon, stir the wet and dry mixture until just combined.

  6. Spoon batter into the prepared baking dish. Top the cake batter with half a bath of balsamic baked strawberries, reserving the rest of the strawberries and their juices for serving.

  7. Bake for 30-25 minutes, or until a skewer inserted in the center of the cake comes out clean.

  8. Allow the cake to cool to room temperature before slicing, and then serve with the remaining roasted strawberries.

Recipe Notes

  • Nutrition values are an estimate only
Nutrition Facts
Strawberry Yogurt Cake
Amount Per Serving
Calories 223 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 49mg16%
Sodium 188mg8%
Potassium 266mg8%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 12g13%
Protein 6g12%
Vitamin A 235IU5%
Vitamin C 0.1mg0%
Calcium 110mg11%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published June 29, 2013. It was retested, rephotographed, and updated on June 13, 2019.

 

 



 

Comments

  1. Lynne says

    After roasting, I have quite a bit of berry juice/ooze with my strawberries. Does half of that go into the cake with half the berries, or should I save the liquid with the topping berries? Don’t want my cake to be soggy!

    • Katie Trant says

      Hi Lynne, I hope your cake turned out ok. I made this recipe again recently and realized that the recipe needs re-testing and editing! Personally I’d save the liquid as my cake, although not soggy, did take quite some time to cook through.

    • Katie Trant says

      It’s a super old recipe, totally buried in the archives! But I’ve been changing what shows up in the side bar from week to week, so there you go! Book mark it for strawberry season!

  2. mytanfeet says

    Yum!! This cake looks amazing and I looove strawberries in cake. I’m not a great baker but this actually looks doable (or I’ll pass it along to my brother haha)

  3. Leanne says

    Congratulations on three years! Yours is definitely and by far my favorite blog out there … even when life gets in the way! My son is a yogurt and a strawberry fanatic, I feel like I couldn’t, in good conscience, know that this cake exists and NOT make it for him sometime.

  4. Tessa says

    I could not help laughing at the craziness, humility and then…redemption, in your story and picture. Even more, I WANT to make this dessert.
    It is a great blog.

  5. Jess says

    Happy summer, Katie – you captured it beautifully. And a VERY happy anniversary to three years of blogging – so glad we’ve found one another through this crazy crazy blogging world!

  6. erika says

    Ahh! So many wonderful-sounding summer cakes floating around! You have me really intrigued with this roasted strawberry business. Do you have ANY photos of the cake?? I’m so curious to see it! The way you described it sounds absolutely amazing (I’m so impressed you were able to bike with it!)

    And yay 🙂 Congrats on three years! I know what you mean about feeling like a small fish in a big pond, but you should definitely feel proud of the quality content you put up. I learned about date paste from you first, in your banana branners post, and it’s been a great ingredient to have in the kitchen! So thank you 🙂

    • themuffinmyth says

      I honestly didn’t take any photos of the finished cake. I was having a particularly self-deprecating afternoon, and was so disappointed with the burnt edges and ugly looking middle that I put my camera away. I thought of taking a new pictures later, when it was sliced and garnished, thinking that would distract from the edges, but by the time it was served we were several bottles of rose in, and it just didn’t occur to me to take the camera out. But it was amazingly good, and the burnt edges didn’t even taste burnt. Everyone had seconds. Success!

  7. Kathryn says

    Happy 3 years! I’m so glad to have got to meet you and connect with you through this space. As I’ve said before, I so love your approach to food and eating and you’re such a great role model. I totally understand why you added four times the amount of strawberries to this cake too – I can’t resist roasted strawberries especially with a touch of balsamic.

    • themuffinmyth says

      Thanks Kathryn! I’m so glad to have met you in the ‘real world’ as well. And thank you for the kind words – it’s feedback like that that keeps me going 🙂 Yes, roasted strawberries are quite something, aren’t they – though I must caution you, adding all of the berries and juices was a mistake. Reserve half for serving!

  8. [email protected] says

    First of all congratulations. I’m so glad to have met you at FBC last last year or I probably wouldn’t have found your fantastic blog on my own. Because, as you say, it is a bonkers big pond. I am so pleased that you have got where you are not only in blogging but also professionally. You are such a great advocate for healthy eating, and not like the other so-called experts who come across as totally perfect (how wonderful that you have blogged a cake without showing the cake – genius! Now we all want to make it as we don’t have a vision of perfection to try and match!). and your information is balanced, which is so needed on the internet. Keep up the sterling work. Enjoy your new job and keep us up to date with it. All best, Kellie x

    • themuffinmyth says

      Same here, Kellie! I’m thrilled to have met you, and super bummed to not be going back to FBC this year. Oh well… we’ll always have next year, right? Thanks for the kind words about the work I do here, it means a lot, especially from a fellow health nut!

  9. emuseats says

    This looks delicious! I love yogurt in absolutely everything. It’s funny how much the blogging world changes. There are so many social networks, photo sights and probably other things I do not even know exist! Congrats on 3 years 🙂

  10. Jodie says

    I found your blog a little over a year ago, it’s the only blog I follow. As much as I wish you would post more recipes because they are so amazingly great, I get that life happens. Thank you so much for your posts!

  11. Sandra @ Kitchen Apparel says

    Wow…Congrats on 3 years!!! Your blog is a beautiful inspiration to everyone who find it and your authenticity really shows through. The yogurt cake sounds so interesting….and topped with roasted strawberries….Perfection. Hope you continue sharing all your knowledge and recipes for many more years to come 🙂

    • themuffinmyth says

      Thanks Sandra! It really is a great combo, this tangy cake and the roasted strawberries. Though the photos would never compete with yours, the taste can speak for it’s self 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *