Easy One Bowl Strawberry Yogurt Cake is bursting with Fresh Strawberries! Greek yogurt ensures a beautifully soft, tender, and moist crumb, making it a perfect snack cake.
I love using fresh strawberry in desserts, like our strawberry kulfi or the no bake strawberry and cream bites.
A Quick Look at the Recipe
✅ Recipe Name: Strawberry Yogurt Cake Recipe
🕒 Ready In: ~20 minutes plus baking time
👪 Serves: 10 serving
🧑🍳 Main Ingredients: Fresh strawberries, Greek yogurt, flour, sugar, oil and eggs.
📌 Difficulty: Easy, one bowl recipe
Why you’ll love this strawberry yogurt cake?
This strawberry snack cake is incredibly easy to make—all in one bowl with no fuss. There’s no need for frosting or icing, making it a simple, everyday snack cake that’s perfect with coffee, as a light treat, or for brunch. It bakes up as a soft, single-layer cake that’s easy to serve and always a crowd-pleaser.
- maria doss
👉 My top tips
- Bring eggs to room temperature before baking.
- Do not overmix the batter.
- Don't be tempted to add more strawberries. It tends to sweat and affects the light and airy texture of the cake.
- Pan size: We have only tested this in an 8-inch round cake pan. If baking in a 9-inch springform pan, then the cake will be done much sooner. You could also double the recipe and bake in a 9x13 inch baking pan to serve for a crowd.
More easy snack cakes
One Bowl Strawberry Yogurt Cake
Equipment
Ingredients
- 12 ounces strawberries
- 2 large eggs at room temperature
- ¾ cup Greek yogurt or plain yogurt
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- zest of ½ lemon optional
Instructions
- Prep. Butter an 8-inch round cake pan and line the bottom with parchment paper. Preheat oven to 350°F or 178°C.
- Prepare the strawberries. Dice about half the strawberries into approximately ½-inch pieces and cut the remaining strawberries in half.
- Mix the wet ingredients. Place the eggs, Greek yogurt, oil and vanilla extract in a large bowl and whisk for about one minute. Add the sugar and lemon zest (if using) and whisk again for another minute.
- Finish batter. Place a fine mesh sieve over the bowl and add the flour, baking powder, baking soda, and salt. Gently sift the mixture into the bowl to ensure even distribution. Whisk well until lump-free. 👉 Alternatively, you can combine all the dry ingredients in a separate bowl and then add them to the wet ingredients.
- Transfer batter into the pan. Pour half the batter into the prepared pan and spread it evenly. Scatter the chopped strawberries over the top, then add the remaining batter and smooth the surface. Finish by arranging the halved strawberries on top, cut side down.
- Bake. Bake 50 to 60 minutes or until tooth pick inserted into middle comes out clean. Place pan on a wire rack to cool. Dust with confectioner's sugar if desired. Serve warm or at room temperature.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Watch How To Make It
How to make strawberry cake?
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👩🍳 BAKE: Bake 50 to 60 minutes or until tooth pick inserted into middle comes out clean. Place pan on a wire rack to cool. Dust with confectioner's sugar if desired. Serve warm or at room temperature.
Frequently Asked Questions
I prefer using Greek yogurt because its thick consistency helps keep the cake moist and creates a soft, tender crumb. It also helps support the strawberries, preventing them from sinking.
You can use plain yogurt, but make sure it’s thick enough—thinner yogurt can add too much moisture and make the cake overly wet, especially with juicy strawberries. If needed, strain the yogurt first.
To strain, place a fine-mesh strainer over a bowl and line it with cheesecloth or a thin towel. Add the yogurt and let it drain for 1–2 hours until thickened, then measure out ¾ cup for the recipe.
Yogurt adds rich moisture, resulting in a soft, tender crumb. Its natural fats and proteins help lock that moisture in, keeping the cake fresh. The yogurt’s acidity reacts with baking soda for a light, airy lift, while its tang beautifully balances the sweetness of the strawberries.
absorbing excess juices that sweat out during the baking time.
A strawberry cake can taste bland mainly because fresh strawberries are high in water, which can dilute their flavor when baked. Adding too many strawberries can make this worse.
Using out-of-season strawberries is another common culprit, as they tend to be less sweet and flavorful. For the best results, use ripe, in-season berries that are naturally juicy and aromatic.
Finally, give the strawberry flavor a boost by adding a little lemon juice, vanilla, or even a pinch of salt—these simple additions help the natural fruit flavor really shine.
Strawberry cakes can sometimes turn brown because strawberries are naturally acidic. During baking, the acids can react with baking soda or baking powder, sometimes causing the cake to darken more than expected.
To prevent this, you can slightly reduce the baking soda in the recipe or use baking powder instead. Additionally, bake at a moderate temperature and check for doneness a few minutes early to avoid over-browning.
Looking for more easy cakes? Try my sticky date pudding recipe next!
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
