This is a simple lemony yogurt cake baked with strawberries, and topped with more for a fabulous twist on strawberry shortcakes. Serve with a dollop of whipped cream for a touch of decadence.
Updated August 7, 2022
We've been up in the mountains in snow country for a fun visit with family. We went sledding up at the meadow, screaming downhill in saucers and brightly colored plastic toboggans. Bowling happened 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 one day.
Life is good.
We love it up in Tahoe, but it's always nice to get back home to our own beds and routines when we get back to the Bay Area. Know what I mean?
And this time of year, our trips back and forth between the coast and the mountains give me such an appreciation for spring. We left a few feet of snow and bare trees behind us in the mountains. And 3 ½ short hours later, we arrived home to newly leafed trees and a glorious bounty of flowers.
And fresh strawberries.
Are Strawberries Healthy?
Strawberries are fascinating to me. They're technically neither a fruit or vegetable. And, hello, they're not a berry.
So what are strawberries?
The red strawberries we immediately recognize in markets are merely the flesh of the plant that holds the fruit. Whaaat? Each of the white-ish or brown flecks in the red flesh that we commonly think of as seeds are actually individual plants that hold a seed. And because they hold a seed that is ultimately eaten, each of them is an individual fruit.
So when you eat one strawberry, you're actually eating as many as 20 or 30 fruits. I think of the red part part as a stem that holds all the fruits.
As you can imagine, that makes strawberries high in fiber. In fact, ½ cup of strawberries delivers more fiber than a slice of whole wheat bread.
Strawberries are low in calories, but have almost 9 grams of net carbs per cup. So if you follow a low-carb diet, it's best to eat only a few.
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.
Ingredients for (name of recipe)
- All-purpose flour
- Baking powder
- Unsalted butter
- Greek yogurt - full fat
- Whole milk
- Vanilla extract
- Strawberries - use fresh strawberries, not frozen
- Turbinado sugar
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Yogurt cakes are among the easiest cakes to make. They're so tender and fluffy, and not overly sweet. Best of all, they have a hint of tang from the yogurt that pairs perfectly with fruit.
Swap out the strawberries for peaches, blueberries or even plums in summer, and pears or apples in fall.
Every autumn I make this Yogurt Cake with Pears that's baked as a loaf cake. It's completely irresistible.
Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1) Vegetarian Recipes, 2) Vegetarian Meal Plans, and 3) Vegetarian Tips for helping you to move to a more vegetarian diet. Choose which newsletters are most relevant to your lifestyle and you'll also get my 5 SECRETS TO FUSS-FREE VEGETARIAN DINNERS.
Farmhouse Strawberry Cake (Recipe)
- 6.75 ounces all-purpose flour 1 ½ cups
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 6 Tablespoon unsalted butter room temp
- ¾ cup granulated sugar
- 1 large egg
- ½ cup Greek yogurt with honey I used Greek Gods
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- 1 ½ teaspoons lemon juice
- ½ pound strawberries sliced lengthwise
- 1 ½ tablespoons turbinado sugar
- whipping cream optional topping
- Preheat the oven to 350˚F. Butter a 9-inch pan or pie plate.
- Whisk together the flour, baking powder and salt in a bowl. It's important to whisk it a few times to evenly distribute the baking powder and salt through the flour. Set aside.
- Combine the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment. Mix on medium-high until it's pale colored and fluffy (about 3 minutes).
- Add the egg, yogurt, milk, and vanilla extract and continue to mix on medium high for another 3 minutes. Add the lemon juice and mix until incorporated.
- 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. (Alternatively, the flour can be folded into the batter by only using a rubber spatula.)
- Scrape the batter into the prepared cake pan using a spatula, and gently spread to the edges of the pan to even out the thickness. Place the sliced strawberries on top, and gently press them into the batter. As you do this, the batter will rise up. Sprinkle the surface with the turbinado sugar.
- Slide the cake into the oven and bake for 10 minutes. Reduce the heat to 325˚F and bake until the cake is firm to the touch (about 50 minutes).
- Optional: Serve with whipped cream, if desired and / or additional sliced strawberries.