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Yogurt Cake with Strawberries
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Source: https://recipheon.com/en/recipes/desserts/yogurt-cake-with-strawberries
About this recipe
Strawberry yogurt cake is a soft, moist cake with a simple batter made from yogurt, eggs, oil, and all-purpose flour. Yogurt gives it a delicate texture, while strawberries add freshness, color, and natural sweetness. Oil helps the cake remain soft longer without frosting or glaze. Pat the strawberries dry and distribute them evenly so they remain visible after baking without making the center of the cake too wet.
Ingredients
220 g all-purpose flour
2 eggs
200 g yogurt
80 ml oil
150 g strawberries
100 g sugar
1 teaspoon baking powder
Steps
Line the base and sides of a round pan about 20 cm in diameter with parchment paper. Preheat the oven to 180°C with top and bottom heat and position a rack in the middle.
Combine the eggs, sugar, yogurt and oil in a bowl. Whisk until smooth, with no separate layer of oil; there is no need to whip it into a fluffy foam.
Mix the baking powder evenly into the flour separately. Add the dry ingredients to the wet mixture and fold with a spatula just until no dry streaks remain, reaching the bottom of the bowl.
Dry the washed strawberries, remove the stalks and cut any larger berries. Gently fold half into the batter. Transfer to the pan, level it and spread the remaining strawberries evenly over the top without piling them up.
Bake for 35–45 minutes. Near the end, check the center: it should spring back, and a skewer inserted into the cake beside a piece of fruit should come out without raw batter. A wet mark from a strawberry alone is not the same as underbaked cake.
Set the pan on a wire rack and leave the cake to cool. Only then lift it out using the paper and slice; warm crumb containing fruit juice tears easily.
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