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!
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.
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!
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.
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.
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.
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.
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.
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.
Other recipes you might enjoy:
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!
- 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
Preheat your oven to 200°C / 400°F. Butter and flour a deep dish 9-inch pie plate.
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.
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.
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.
Using a wooden spoon, stir the wet and dry mixture until just combined.
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.
Bake for 30-25 minutes, or until a skewer inserted in the center of the cake comes out clean.
Allow the cake to cool to room temperature before slicing, and then serve with the remaining roasted strawberries.
- Nutrition values are an estimate only
This recipe was originally published June 29, 2013. It was retested, rephotographed, and updated on June 13, 2019.