Farmhouse Strawberry Cake

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Simple lemony yogurt cake topped with fresh, luscious strawberries. Serve with a dollop of whipped cream for a touch of decadence.

strawberry cake recipe

We’ve been up in the mountains in snow country for a wonderful visit with family. We all went sledding together, bowled during a snowstorm (Robin, Myles’ stepdaughter, cleaned our clocks thanks to the two strikes she scored at the end), and Myles and I kicked back with our books and a pot of tea in front of the fire while the kids all went skiing for the day. Life is good.

We love it up there, but it’s always nice to get back home to our own beds and routines. This time of year, our travels back and forth give me such an appreciation for spring. We left a few feet of snow and bare trees in the mountains, and drove 3 1/2 short hours home to newly leafed trees and a glorious bounty of flowers. When I got out of the car last night, I breathed in the smells of spring. And spring, for me, means strawberries.

strawberry cake2

We’re lucky enough where we live, to have several strawberry farms nearby and can count on luscious, ripe berries from early spring through the middle of summer. This is a cake I created last spring when I was inspired by a recipe on Food52 by drbabs. I’ve made it several times since then, making a change here and there each time, and never tire of it. For bonus points, it’s also one of the easiest cakes I make, which is important today since I’m still unpacking and doing laundry from our little vacation.

Farmhouse Strawberry Cake
  • 6.75 ounces (1½ cups) all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp kosher salt
  • 6 Tbsp unsalted butter, at room temp
  • ¾ cup sugar
  • 1 large egg
  • ½ cup Greek yogurt with honey (I used Greek Gods)
  • 2 Tbsp whole milk
  • ½ tsp vanilla extract
  • juice from ½ lemon
  • ½ pound strawberries, sliced lengthwise
  • 1½ Tbsp turbinado sugar
  • whipping cream (optional topping)
  1. Preheat the oven to 350˚F. Butter a 9-inch pan or pie plate.
  2. Combine the flour, baking powder and salt in a bowl and whisk together to distribute it evenly through the flour. Set aside.
  3. Combine the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment. Mix until it's pale colored and fluffy (about 3 minutes). Add the egg, yogurt, milk, and vanilla extract and mix on medium high for another 3 minutes. Add the lemon juice and mix until incorporated.
  4. Reduce the mixer to its lowest speed and gradually add the flour mixture to the mixing bowl. Mix on low speed only until most of the flour is incorporated into the wet base. Finish mixing the flour in with a spatula until the flour is completely mixed in. The batter will be thick.
  5. Spoon the batter into the buttered cake pan or pie plate and smooth with a spatula to even out. Place the sliced strawberries on top, and gently press them into the batter. Sprinkle the surface with the turbinado sugar.
  6. Slide the cake into the oven and bake for 10 minutes. Reduce the heat to 325 degrees F and bake until the cake is firm to the touch (about 50 minutes).
  7. Serve with whipped cream.

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  1. says

    Your cake is gorgeous, and sometimes simple is the best. Sending lots of #berrylove your way! Glad that you are feeling better.

  2. says

    I’m so jealous that you have a strawberry farm nearby. I get my strawberries from Costco and/or Trader Joe’s and sometimes they look incredibly gross.

    This cake looks fabulous. I made a similar Martha Stewart version ages ago and I absolutely loved it.

    • says

      I admit, it’s nice to have local strawberry farms. Strawberries can only ripen on the vine, so the closer you are to their source, the better they’re going to be. Once they’re completely ripe, they’re so juicy and soft, transporting them becomes a real challenge. Hooray for farmer’s markets!

  3. says

    Oooh I love the Greek Yoghurt with honey in there!This cake looks so moist and delicious Susan!I would want a slice with my cup of tea :)Sending you loads of #berrylove :)

  4. says

    What a lovely cake, so light and tempting. I’ve never heard of turbinado sugar, learnt of something new today :) If I can’t get hold of that, what substitute sugar would you recommend? Thanks! x

    • says

      Turbinado sugar is the same as raw sugar, if that helps. It provides a bit of a crunch to the top of the cake. If you don’t have either, I’d just omit it altogether. The flavor of the cake is wonderful with or without it:-). I hope you give it a try – it’s really a favorite here at my house. Thanks for stopping by!

    • says

      Thanks Reem!! I just go to my local farmer’s market to find them. It’s such a difference in juiciness! But they don’t last long since they’re so ripe. I’ve taken to freezing some if I don’t think I’ll use them in time.

  5. says

    This is gorgeous, Susan. It’s close to berry season here, finally, and I’d love to try this as an alternative to shortcakes. Not that there’s anything wrong with them, I just get a little tired of them. I may try this in mini-muffin tins with a berry half in each one. I think that would go great on a catering tray. Thank you so much, and have a lovely Easter!

    • says

      I went to your blog to see you posted about it with a credit back to me. Thanks so much – I’m so glad you liked it so much. And I can’t tell you how cool it was to know people in Finland are now enjoying it, and your spin on it. Sooooo cool!!!


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