strawberry cake recipe, yogurt cake
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Farmhouse Strawberry Cake

Course: Dessert
Author: Susan Pridmore


  • 6.75 ounces 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 Tbsp unsalted butter at room temp
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 cup Greek yogurt with honey I used Greek Gods
  • 2 Tbsp whole milk
  • 1/2 tsp vanilla extract
  • juice from 1/2 lemon
  • 1/2 pound strawberries sliced lengthwise
  • 1 1/2 Tbsp turbinado sugar
  • whipping cream optional topping


  • Preheat the oven to 350˚F. Butter a 9-inch pan or pie plate.
  • Combine the flour, baking powder and salt in a bowl and whisk together to distribute it evenly through the flour. Set aside.
  • 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.
  • 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.
  • 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.
  • 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).
  • Serve with whipped cream.