One-Bowl Strawberry Yogurt Cake

This strawberry yogurt cake is the kind of simple, unfussy dessert I turn to when fresh strawberries are in season. It comes together in one bowl, no mixer needed, and the yogurt keeps every slice tender for days.

The batter is lightly sweetened so the berries shine through, and the top gets a whisper of golden crunch. Perfect with coffee or as a not-too-sweet afternoon treat.

Why I Keep Making This Strawberry Yogurt Cake

This cake is my answer to summer berries that are about to turn. The yogurt gives it a tender crumb that stays moist well past day one, and the strawberries keep their shape as they bake, turning jammy in spots.

It’s not overly sweet, so the berry flavor is the star. A spoonful of sugar on top before baking adds a light, crisp crust that contrasts with the soft cake underneath.

Ingredients

• 1/2 cup unsalted butter, melted: or a neutral oil, but butter gives a richer flavor
• 3/4 cup granulated sugar: plus a little extra for the topping
• 2 large eggs: at room temperature
• 1 teaspoon vanilla extract: pure vanilla if you have it
• 1 cup plain whole-milk yogurt: Greek works too, just thin it with a splash of milk
• 1 1/2 cups all-purpose flour: no need for cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 cups diced fresh strawberries: about 8 ounces, hulled and cut into small pieces
• 1 tablespoon turbinado or coarse sugar: for the crunchy top

Variations / Substitutions

• Swap the fruit: raspberries, blueberries, or diced peaches all work beautifully.
• Make it dairy-free: use a plant-based yogurt and melted coconut oil.
• Add a little lemon: stir in a teaspoon of lemon zest with the wet ingredients.
• Use whole wheat flour: replace up to half the all-purpose flour for a nuttier crumb.

If you love simple loaf cakes, try my Blueberry Lemon Loaf.

How To Make Strawberry Yogurt Cake

Step 1: Mix the Batter

Preheat the oven to 350°F (175°C) and butter an 8.5×4.5-inch loaf pan, then line it with parchment paper leaving an overhang. In a large bowl, whisk together the 1/2 cup melted butter and 3/4 cup granulated sugar until combined. Add the 2 eggs, 1 teaspoon vanilla, and 1 cup yogurt, and whisk until smooth. Sprinkle the 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt over the wet ingredients, then stir with a spatula just until no dry streaks remain. Overmixing will make the cake tough.

The batter should be thick and pale yellow, with a few tiny lumps from the flour. That’s exactly what you want.

Step 2: Fold in the Strawberries

Add the 1 1/2 cups diced strawberries to the bowl. Use a spatula to gently fold them in with a few broad strokes. You don’t want to crush the fruit, just distribute it so every slice gets berries.

The batter will look thick and dotted with red. It’s okay if a few streaks of berry juice appear.

Step 3: Bake the Cake

Scrape the batter into the prepared pan and smooth the top with the spatula. Evenly sprinkle the 1 tablespoon turbinado sugar over the surface. Bake for 55 to 65 minutes, rotating the pan halfway through. The cake is done when the top is deep golden and a toothpick inserted in the center comes out with only a few moist crumbs.

You’ll see a light crack along the top, and the edges will just start pulling away from the pan.

Step 4: Turn Out and Slice the Cake

Let the cake cool in the pan for 10 minutes, then lift it out using the parchment and transfer it to a wire rack. Cool it completely before slicing, or the crumb may tear. Slice and serve warm or at room temperature.

The inside will be tender, with little pockets of jammy strawberry. Any leftover slices hold up beautifully.

Tips for the Best Strawberry Cake

• Bring eggs and yogurt to room temperature before mixing; cold ingredients can make the batter seize up.
• Measure the flour by spooning it into the cup and leveling it off to avoid a dense, heavy loaf.
• Don’t skip the sugar on top – it gives the crust a delicate crackle that contrasts with the soft crumb.
• If your strawberries are very juicy, toss them with a teaspoon of flour before folding them in; this helps them stay suspended in the batter.
• For a taller loaf, use an 8×4-inch pan instead of 8.5×4.5 and add 5 to 10 minutes to the bake time.

Baking times will vary depending on your pan:

Storing Leftover Cake

• Refrigerate: Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 2 days, or in the fridge for up to 5 days. The yogurt keeps it moist no matter where you keep it.
• Reheating: A quick 15-second microwave warms a slice through, or toast it in a dry skillet to recrisp the edges.

What to Pair with This Cake

A dusting of powdered sugar and a handful of fresh berries make it afternoon-tea perfect. For a simple dessert, serve warm slices with a scoop of vanilla ice cream or a dollop of whipped cream.

Frequently Asked Questions

Can I use frozen strawberries?

No, frozen berries release too much water and make the cake soggy. Stick with fresh for the best texture.

What if my cake sank in the middle?

That usually happens when the batter was overmixed or the cake needed more time in the oven. Stir just until the flour disappears and test with a toothpick to be sure.

Can I bake this in a round pan?

Yes, an 8-inch round pan works. Reduce the bake time to 30 to 35 minutes and check for doneness with a toothpick.

Can I cut down on the sugar?

You can reduce the granulated sugar in the batter by 2 tablespoons, but the cake will be slightly less tender and the top won’t caramelize as well.

Strawberry Yogurt Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Calories: 290

Ingredients Method Notes

Ingredients

  

• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain whole-milk yogurt
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 cups diced fresh strawberries
• 1 tablespoon turbinado or coarse sugar

Method

 

1. Preheat oven to 350°F (175°C) and butter an 8.5×4.5-inch loaf pan lined with parchment. In a large bowl, whisk melted butter, sugar, eggs, vanilla, and yogurt until smooth. Add flour, baking powder, baking soda, and salt; stir just until no dry streaks remain.
2. Gently fold in the diced strawberries.
3. Transfer batter to the pan, smooth the top, and sprinkle with turbinado sugar. Bake for 55-65 minutes until deeply golden and a toothpick inserted in the center comes out with only a few moist crumbs.
4. Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack. Slice and serve.

Notes

This cake keeps well and gets even more tender the next day. If using an 8×4-inch pan, add 5-10 minutes to the bake time and watch closely.