One Bowl Strawberry Yogurt Cake Recipe
Introduction
This One Bowl Strawberry Yogurt Cake is an effortless, moist dessert bursting with fresh strawberry flavor. Combining tangy Greek yogurt with juicy berries, it’s perfect for a light snack or a sweet treat after dinner.
Ingredients
- 12 ounces strawberries
- 2 large eggs (at room temperature)
- 3/4 cup Greek yogurt (or plain yogurt)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1/2 lemon (optional)
Instructions
- Step 1: Butter an 8-inch round cake pan and line the bottom with parchment paper. Preheat oven to 350°F (178°C).
- Step 2: Prepare the strawberries by dicing about half into 1/2-inch pieces and halving the remaining berries.
- Step 3: In a large bowl, whisk together the eggs, Greek yogurt, vegetable oil, and vanilla extract for about one minute.
- Step 4: Add the sugar and lemon zest (if using) and whisk again for another minute.
- Step 5: Place a fine mesh sieve over the bowl and sift in the flour, baking powder, baking soda, and salt. Alternatively, combine the dry ingredients separately before adding. Whisk until smooth and lump-free.
- Step 6: Pour half the batter into the prepared cake pan and smooth the surface. Scatter over the diced strawberries.
- Step 7: Pour the remaining batter on top and smooth the surface. Arrange the halved strawberries on top, cut side down.
- Step 8: Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Step 9: Cool the cake on a wire rack. Dust with confectioner’s sugar if desired and serve warm or at room temperature.
Tips & Variations
- For extra flavor, add a teaspoon of almond extract along with the vanilla.
- Swap strawberries for blueberries or raspberries for a different berry twist.
- Use full-fat yogurt for a richer texture or low-fat for a lighter cake.
- If fresh strawberries aren’t available, frozen berries can be used; just thaw and drain excess liquid before adding.
Storage
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat slices gently in the microwave for 15-20 seconds if you prefer it warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes, plain yogurt works well though Greek yogurt provides extra moisture and richness. Using regular yogurt may result in a slightly lighter texture.
Do I need to wash the strawberries before using?
Yes, rinse the strawberries under cold water and pat them dry before preparing. Dry berries help prevent the batter from becoming too wet.
PrintOne Bowl Strawberry Yogurt Cake Recipe
This One Bowl Strawberry Yogurt Cake is a simple, moist, and flavorful cake that combines fresh strawberries with tangy Greek yogurt for a delightful treat. Easy to prepare with minimal cleanup, it’s perfect for breakfast, dessert, or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Fruit
- 12 ounces strawberries
Wet Ingredients
- 2 large eggs (at room temperature)
- 3/4 cup Greek yogurt (or plain yogurt)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup sugar
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- zest of 1/2 lemon (optional)
Instructions
- Prepare the cake pan: Butter an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking. Preheat your oven to 350°F (178°C) to ensure it’s ready when your batter is mixed.
- Prepare the strawberries: Dice about half of the strawberries into roughly 1/2-inch pieces for mixing into the batter. Cut the remaining strawberries in half for topping.
- Mix wet ingredients: In a large bowl, whisk together the eggs, Greek yogurt, vegetable oil, and vanilla extract for about one minute until well combined.
- Add sugar and zest: Add the sugar and optional lemon zest to the wet mixture and whisk again for another minute to incorporate and slightly dissolve the sugar.
- Sift dry ingredients: Place a fine mesh sieve over the wet ingredients and sift in the flour, baking powder, baking soda, and salt to evenly distribute and avoid lumps. Alternatively, combine dry ingredients separately and add to wet ingredients.
- Combine ingredients: Whisk the batter thoroughly until smooth and free of lumps, ensuring an even texture for the cake.
- Assemble cake layers: Pour half of the batter into the prepared cake pan, smoothing the surface with a spatula. Scatter the diced strawberries evenly over the batter.
- Add remaining batter and toppings: Pour the remaining batter over the strawberries and smooth the top. Arrange the halved strawberries cut side down on the surface of the batter as decoration.
- Bake the cake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and serve: Allow the cake to cool in the pan on a wire rack. Optional: dust the top with confectioner’s sugar for a sweet finish. Serve warm or at room temperature.
Notes
- The lemon zest is optional but adds a subtle brightness to the flavor.
- Using Greek yogurt adds moisture and a slight tang to balance the sweetness.
- Make sure eggs are at room temperature for better mixing and texture.
- Line the cake pan with parchment paper to prevent sticking and make removal easier.
- Check doneness with a toothpick to avoid underbaking or overbaking.
- Serve the cake fresh for the best texture; leftovers can be stored in an airtight container at room temperature for 2 days or refrigerated up to 4 days.
Keywords: strawberry yogurt cake, one bowl cake, easy strawberry cake, moist yogurt cake, baking with strawberries
