Easy Strawberry Cake
A soft, lemony yogurt cake packed with strawberries inside and on top. Mix it by hand in one bowl and serve with cream or warm with ice cream.
By Cookin' Kitchen
- Total: 1 hour 5 minutes
- Makes: 10 slices
Recipe
Easy Strawberry Cake
A soft, lemony yogurt cake packed with strawberries inside and on top. Mix it by hand in one bowl and serve with cream or warm with ice cream.
Cookin' · https://cookin.club/recipes/easy-strawberry-cake
- Prep
- 15 minutes
- Cook
- 50 minutes
- Total
- 1 hour 5 minutes
- Makes
- 10 slices
Ingredients
For 10 slices
Strawberries
Wet ingredients
Dry ingredients
To serve
Equipment
- Oven
- 23 cm/9-inch cake pan
- Baking paper
- Bowl
- Whisk
- Skewer
- Foil
- Cooling rack
Instructions
Preparation
Step 1: Preheat the oven to 200°C/390°F (180°C fan).
Step 2: Grease and line a 23 cm/9-inch cake pan with baking paper or parchment paper. Any type of cake pan is fine.
Strawberries
Step 3: For the cake, dice about one-third of the strawberries into pieces about 1.5 cm/1 inch across, to make 1 cup.
Step 4: Cut the remaining strawberries in half for the topping.
Cake
Step 5: Put the wet ingredients in a bowl and whisk well for 1 minute.
Step 6: Add the dry ingredients and whisk until the batter is lump-free.
Step 7: Pour half the batter into the cake pan and smooth the surface. Scatter the diced strawberries over it.
Step 8: Spread the remaining batter on top and smooth the surface. Arrange the halved strawberries over it, cut side down.
Step 9: Bake for 50 minutes, or until a skewer inserted into the center comes out clean. If it needs longer and is getting too golden, cover it with foil.
Step 10: Leave the cake in the pan for 15 minutes, then turn it out onto a cooling rack.
Step 11: Cool for at least 15 minutes before serving warm or at room temperature. Dust with powdered sugar and serve with cream, or with ice cream if serving warm.
Notes
Storage and measuring
Store the cake for up to 5 days. In hot, humid weather, refrigerate it and bring it to room temperature before serving; in cold weather, refrigeration is not needed. The cake also freezes well.
Cup and tablespoon sizes vary by country. This cake is forgiving of those differences, but take care with measurements when baking.
Nutrition per slice
- Calories
- 271 kcal
- Fat
- 11 g
- Saturated fat
- 1 g
- Carbohydrates
- 40 g
- Sugar
- 20 g
- Fiber
- 2 g
- Protein
- 4 g
- Sodium
- 22 mg
- Cholesterol
- 30 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This one-bowl strawberry cake has fresh berries baked into the batter and scattered over the top, with yogurt for a moist crumb and lemon for a bright finish. Mix it by hand and serve at room temperature with whipped cream, or warm with ice cream.
Keep the chopped strawberries inside the cake to 1 cup. Extra berries can make the batter too wet and increase the baking time.
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