Strawberry Vanilla Yogurt Cake

The perfect cake for any occasion— this incredibly soft cake features tangy yogurt and fresh strawberries that create a perfect balance of flavors. A light, flavorful treat for any sweet tooth!

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Strawberries are NOT just a summer fruit. They deserve to shine all year long, so that’s why you need to make this strawberry yogurt cake ASAP. It’s light and airy and incredibly delicious!

This cake is so easy to make (I know I say that about everything but like isn’t that a good thing??) and it tastes like heaven.

Let’s get started!

Preheat oven to 375F, grease and line an 8″ springform pan with parchment paper. Set aside. In a large mixing bowl, using an electric mixer, beat together the eggs with sugar on high speed for 3 minutes or until pale and fluffy.

Add in the lemon zest, yogurt, oil, and vanilla and beat on low speed until combined. Slowly whisk in the flour, baking powder and salt until no streaks remain. Do not overmix. Fold in the strawberries, saving a few halves for the top.

Pour the batter into the prepared pan. Cover the surface with a few strawberry halves. Bake at 375˚F for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to rest in the pan for 15-20 min before removing. Run a thin spatula around cake edges to loosen from pan. Then transfer to a cake platter.

Make the glaze in a cup by mixing together the powdered sugar and milk until you reach the desired consistency.

To serve, dust the cake powdered sugar and a drizzle of the glaze. Enjoy!

Check out the video on how to make it:

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Strawberry Vanilla Yogurt Cake

The perfect cake for any occasion— this incredibly soft cake features tangy yogurt and fresh strawberries that create a perfect balance of flavors. A light, flavorful treat for any sweet tooth!

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Ingredients

Strawberry Cake

2 large eggs
1 cup granulated sugar
1 tbsp lemon zest
1 cup yogurt
½ cup vegetable oil
2 tsp vanilla
2 cups all-purpose flour
3 tsp baking powder
pinch of salt
16 oz strawberries quartered

Glaze

½ cup powdered sugar
1 tsp milk add more if needed

Instructions

Preheat oven to 375F, grease and line an 8" springform pan with parchment paper. Set aside.
In a large mixing bowl, using an electric mixer, beat together the eggs with sugar on high speed for 3 minutes or until pale and fluffy. Add in the lemon zest, yogurt, oil, and vanilla and beat on low speed until combined.
Slowly whisk in the flour, baking powder and salt until no streaks remain. Do not overmix. Fold in the strawberries, saving a few halves for the top.
Pour the batter into the prepared pan. Cover the surface with a few strawberry halves. Bake at 375˚F for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to rest in the pan for 15-20 min before removing. Run a thin spatula around cake edges to loosen from pan. Rhen transfer to a cake platter.
Make the glaze in a cup by mixing together the powdered sugar and milk until you reach the desired consistency.
To serve, dust the cake powdered sugar and a drizzle of the glaze. Enjoy!