Small-Batch Strawberry Yogurt Cake
This Small-Batch Strawberry Yogurt Cake is a quick and easy treat made with fresh strawberries and yogurt, perfect for satisfying a sweet tooth without leaving you with excess cake.
Servings: 8 servings
Calories: 180kcal
Ingredients
Wet Ingredients
- 1 cup Plain yogurt Plain Greek yogurt or regular plain yogurt can be used.
- 3/4 cup Granulated sugar Can reduce slightly if using flavored yogurt.
- 1/3 cup Neutral oil or melted butter Oil keeps the cake moist, butter adds richness.
- 1 large Egg Room temperature preferred.
- 1 teaspoon Vanilla extract Enhances flavor.
Dry Ingredients
- 1 cup All-purpose flour 1:1 gluten free blend can be substituted.
- 2 teaspoons Baking powder Leavening agent for the cake.
- 1/4 teaspoon Salt Balances sweetness.
- 1 cup Chopped fresh strawberries Frozen can be used; do not thaw.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or loaf pan.
- Chop strawberries into small pieces, about blueberry size.
Mixing
- In a bowl, whisk together yogurt, sugar, oil, egg, and vanilla until smooth and creamy.
- Sprinkle in flour, baking powder, and salt; stir until just combined.
- Fold in the chopped strawberries that have been tossed with a teaspoon of flour.
Baking
- Spread the batter into the prepared pan and smooth the top.
- Bake for about 30 minutes, or until the center springs back when tapped and a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10-15 minutes before transferring to a cooling rack.
Notes
This cake can be enjoyed plain, with whipped cream, or dusted with powdered sugar. It’s perfect for brunch or as a casual dessert. The recipe is flexible for substitutions with yogurt and strawberries.