This strawberry yogurt cake is a vanilla cake base and gets baked in a bundt cake pan. Fresh strawberries are added into it with a hint of lemon. You will want to make this cake during the Springtime when fresh strawberries finally come in season.
A basic vanilla cake recipe calls for milk as one of the wet ingredients along with butter and eggs, but did you know you can replace milk with yogurt in a cake recipe? Yes, that is right! Greek yogurt has a tangy taste to it but the cake will definitely not taste like that. This is one ingredient you can use to help reduce the calories in a cake as well.
Baking is a pretty simple and easy process. Have a bowl for all your dry ingredients and a bowl for all your wet ingredients. The wet ingredients in this cake are butter, eggs, lemon juice, and yogurt. To test a cake for doneness, insert a toothpick into the center of the cake. It should come out and clean and no wet batter on the toothpick.
This post has been recently updated on 5/11/20. I updated the recipe and post with more helpful tips and tricks to make the perfect strawberry cake.
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Ingredients Needed
Want to know why I used a certain ingredient or looking for substitutions? Check out this section.
- Flour - is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries.
- Baking soda - also known as sodium bicarbonate, is a white crystalline powder that is commonly used in baking as a leavening agent
- Salt - Dry ingredients combine this into one bowl.
- Lemon - When zesting be sure not to get the white skin or else it will be very bitter.
- Strawberries - Make sure to use fresh strawberries. Frozen will make the cake very mushy.
- Greek Yogurt - has a really tangy taste to it but any type of yogurt will work for this. Vanilla yogurt or strawberry yogurt can be used. Just make sure whatever type of flavor yogurt you use it would be good with strawberries.
- See the recipe card below for a full list of ingredients and measurements.
How to Strawberry Yogurt Cake
Step 1: Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
Step 2: With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Step 3: Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Step 4: Pour the batter into the Bundt pan or 9X9 in baking dish. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Slice into 15 equal pieces. 1 slice per serving.
Do I need to use a Bundt Pan?
When doing research for this post, one thing I noticed about cakes were all the different types of pans that you can use. If you don’t have a bundt cake pan, a 9X13 in cake pan will work. Since the pans are both shaped differently, I would take a toothpick and test the cake to see if it is getting anywhere near done after 30 minutes of baking.
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Strawberry Yogurt Cake
- Prep Time: 10min
- Cook Time: 60 min
- Total Time: 70 min
- Yield: 15 1x
- Category: Easy
- Method: Oven
- Cuisine: American
Description
This strawberry yogurt cake is a vanilla cake base and gets baked in a bundt cake pan. Fresh strawberries are added into it with a hint of lemon.
Ingredients
- 2 ½ cups of all-purpose flour
- 1 /2 teaspoons of baking soda
- ½ teaspoon salt
- 1 lemon, tested
- ¼ cup of butter, softened
- 1 cup of sugar
- 3 large eggs
- 3 tablespoons of lemon juice
- 8 oz of plain fat-free Greek yogurt
- 12 oz of fresh strawberries
Instructions
- Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.
- With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
- Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
- Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Slice into 15 equal pieces. 1 slice per serving.
Notes
MyWW points: Blue: 7; Green: 7; Purple: 7
Nutrition
- Serving Size: 1
- Calories: 286
- Sugar: 24g
- Sodium: 311mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
Nicole says
Delicious! Very easy to make and super light and fluffy.