Strawberry and Yoghurt Cake
Delight in the perfect harmony of fruity sweetness and creamy goodness with this Strawberry and Yoghurt Cake. This easy-to-make dessert is a moist and tender treat, thanks to the addition of tangy plain yogurt and fresh, juicy strawberries folded throughout the batter. With just 20 minutes of prep time and a bake time of 40 minutes, this simple yet elegant cake is ideal for any occasion, from afternoon tea to a light and refreshing summer dessert. A hint of vanilla enhances the flavor, while a dusting of powdered sugar provides a delicate finish. Whether you serve it as-is or with a dollop of whipped cream, this strawberry-infused masterpiece is sure to impress. Perfect for berry lovers and home bakers alike, this recipe is bound to become a family favorite!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 115 grams Unsalted butter (softened)
- 200 grams Granulated sugar
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 120 grams Plain yogurt
- 200 grams Fresh strawberries (chopped)
- 10 grams Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan and set it aside.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the dry flour mixture to the wet mixture in three batches, alternating with the yogurt. Start and end with the flour mixture, mixing just until combined after each addition. Do not overmix.
Gently fold in the chopped strawberries using a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar (optional) before serving.
Nutrition Facts
Calories |
2840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1512 mg | 66% | |
| Total Carbohydrate | 429.1 g | 156% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 229.8 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 366 mg | 28% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1026 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
