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

Cook Time 30

Total Time 45

Servings

Calories 223kcal

Author Katie Trant

Ingredients

2 large eggs
1 cup plain yoghurt full fat
½ cup milk whole
¼ cup butter melted and slightly cooled
1 teaspoon vanilla extract
1 ½ cups whole wheat pastry flour or white whole wheat flour
1 cup all purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 batch Balsamic Baked Strawberries

US Customary - Metric

Instructions

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, ½ cup milk, 2 eggs, and ¼ cup melted butter. Whisk in 1 teaspoon of vanilla extract.
Place a mesh sifter over the wet ingredients and add 1 ½ cups whole wheat pastry flour, 1 cup all purpose flour, ½ 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.

Notes

Nutrition values are an estimate only

Nutrition