One-Bowl French Strawberry Yogurt Cake

A French strawberry cake doesn’t need layers or frosting to feel special. This one is built on a tender yogurt cake, with fresh strawberries baked right into the top instead of folded inside.

The batter comes together in one bowl and the whole thing is on the table with less effort than a fancy tart. Perfect for a weekend breakfast, an afternoon coffee, or any time you want a cake that tastes more impressive than the work you put in.

Why This Cake Works

The yogurt does the heavy lifting here. It takes the place of milk or buttermilk and gives the crumb a soft, velvety texture that stays moist for a couple of days, not just straight out of the oven.

As it bakes, the strawberries soften into jammy pockets and the edges around them caramelize lightly. The top crackles with a thin layer of coarse sugar while the cake underneath stays tender and barely sweet.

Ingredients

• 1 1/2 cups (190g) all-purpose flour: spooned and leveled
• 1 1/2 tsp baking powder: fresh for the best rise
• 1/4 tsp fine sea salt: balances the sweetness
• 1/2 cup (113g) unsalted butter: melted and cooled slightly
• 3/4 cup (150g) granulated sugar: plus a little more for the berries if they are tart
• 2 large eggs: at room temperature
• 1/2 cup (120ml) plain full-fat yogurt: Greek works, but you may need to thin it with a splash of milk
• 1 tsp vanilla extract: the real stuff if you have it
• 1 lb (450g) fresh strawberries: hulled and halved lengthwise
• 2 tbsp coarse turbinado or raw sugar: for the crunchy top

Variations / Substitutions

• Greek yogurt: swap in an equal amount, then loosen it with 1 tablespoon of milk so the batter isn’t too thick.
• Other berries: raspberries, blueberries, or sliced stone fruit all work nicely. Keep the total weight the same.
• Almond twist: add 1/2 teaspoon almond extract in place of the vanilla. It pairs beautifully with strawberries.
• Dairy-free: use a thick plant-based yogurt and replace the butter with a neutral oil like avocado or melted coconut oil. The texture will be a little denser.
• Gluten-free: a good 1:1 gluten-free flour blend stands in well. Avoid blends with no binder.

If you love simple fruit desserts, try my Lemon Blueberry Loaf.

How to Make French Strawberry Yogurt Cake

Step 1: Toss the Strawberries

Hull the strawberries and slice them in half lengthwise, from stem to tip. Toss them in a bowl with 1 tablespoon of the flour taken from the total amount. This light coating helps the berries stay suspended in the top of the cake instead of sinking straight to the bottom while it bakes.

The flour will cling in a thin, dusty layer. That’s exactly what you want. Set the berries aside.

Step 2: Whisk the Batter

Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper. In a large bowl, whisk together the remaining flour, the baking powder, and the salt. Make a well in the center and crack in the eggs, then add the sugar, yogurt, vanilla, and the cooled melted butter.

Whisk everything together until you have a smooth, thick batter. Stop as soon as the flour disappears. A few small lumps are fine, and overmixing will make the cake tough.

Step 3: Arrange the Strawberries on the Batter

Scrape the batter into the prepared pan and spread it evenly to the edges. Place the strawberry halves cut side up all over the surface, nestling them into the batter just slightly. Don’t push them deep, you want the berries visible and peeking through once baked.

Scatter the 2 tablespoons of coarse sugar evenly over the top. It will melt into a crackly, caramelized crust as the cake bakes.

Step 4: Bake the Cake

Slide the pan into the center of the oven and bake for 50 to 60 minutes. You’ll know it’s done when the top is deeply golden, the strawberries look soft and jammy, and a toothpick inserted in the center of the cake comes out with just a few moist crumbs attached.

If the top is browning too fast before the middle is set, tent a piece of foil loosely over it for the last 15 minutes.

Step 5: Slice and Serve the Cake

Let the cake cool in the pan on a wire rack for 10 minutes. Then run a knife around the edge, release the springform ring, and slide the cake off the base onto the rack to cool completely. If you slice it while it’s still warm, the crumb can be a little fragile, so patience pays off here.

Once it’s fully cool, slice the cake into wedges and serve as is, or dust with a little powdered sugar if you like a prettier finish.

Tips for the Best Strawberry Cake

• Room temperature eggs blend more smoothly and help the cake rise evenly. Pull them out of the fridge about 30 minutes before you start.
• If your strawberries are very ripe and juicy, toss them with an extra teaspoon of flour. Too much juice can weigh them down and make the cake soggy around the fruit.
• The coarse sugar on top isn’t just decoration. It creates a thin, crunchy lid that contrasts beautifully with the soft cake and jammy berries.
• Use the foil tent trick the moment the top looks set and golden but the center still wobbles slightly. That prevents a dark crust while the middle finishes baking.

Bake times by pan:

Storing Leftovers

• Refrigerate: Wrap leftover cake tightly or store it in an airtight container in the fridge for up to 3 days. The cold will firm up the crumb a bit, but it still tastes great.
• Serve at room temperature: Pull slices out of the fridge about 30 minutes before eating, or give them a very quick 10-second zap in the microwave to take the chill off.

What to Serve with French Strawberry Cake

A dollop of lightly sweetened crème fraîche or a spoonful of thick Greek yogurt rounds out each slice with a little tang. For something more indulgent, a small scoop of vanilla ice cream melting into the warm cake is never a bad idea. Because the cake itself isn’t too sweet, it also pairs well with a dry rosé or a glass of cold milk.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, but you’ll need to thaw them completely and drain off any excess liquid first. Pat them dry before tossing with the flour, or the cake can turn out too wet in spots.

I don’t have a springform pan. Can I use a regular cake pan?

You can, though getting the cake out in one piece takes more care. Butter the pan well and line the bottom with parchment, with a little overhang on two sides so you can lift the cooled cake out.

How can I make this cake gluten-free?

Swap the all-purpose flour for a cup-for-cup gluten-free blend that contains xanthan gum. No other changes are needed, though the crumb will be slightly more delicate.

Can I cut the sugar?

You can reduce the granulated sugar to 1/2 cup if your strawberries are very sweet. The cake will be a bit less tender, but still good. Don’t skip the coarse sugar on top, it creates the signature crust.

French Strawberry Yogurt Cake Recipe =====================================

Prep: 15 mins | Cook: 55 mins | Total: 70 mins | Serves: 8

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup (113g) unsalted butter, melted and cooled slightly
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120ml) plain full-fat yogurt
• 1 tsp vanilla extract
• 1 lb (450g) fresh strawberries, hulled and halved
• 2 tbsp coarse turbinado or raw sugar

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line bottom with parchment.
2. Toss strawberry halves with 1 tablespoon of the flour taken from the total. Set aside.
3. In a large bowl, whisk together the remaining flour, baking powder, and salt. Make a well and add eggs, sugar, yogurt, vanilla, and melted butter. Whisk until smooth.
4. Spread batter in the prepared pan. Arrange strawberries cut side up on top and scatter coarse sugar over everything.
5. Bake 50 to 60 minutes, until golden and a toothpick comes out with moist crumbs. Cool in pan 10 minutes, then remove ring and cool completely on a rack. Slice and serve.

Notes

The cake slices cleanest when fully cool. If you’re baking a day ahead, let it cool completely, then cover tightly and keep at room temperature overnight. Add the powdered sugar garnish just before serving so it doesn’t dissolve into the cake.

Nutrition

Calories: 290 | Protein: 5g | Carbs: 40g | Fat: 14g