A Fresh Strawberry Cake recipe that is so simple to make and can be ready in about 1 hour. It’s a simple 1 layer cake made with yogurt and speckled with fresh strawberries.
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 12
Ingredients
½cup(114g)unsalted butter, softened to room temperature
¾cup(150g)granulated sugar
2large eggs, room temperature
¾cup(184g)plain yogurt, room temperature
1tablespoonvanilla extract
1 ½cups(188g)all-purpose flour
½teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
1cup(144g)fresh strawberries, coarsely chopped
confectioners' sugar, optional for garnish
fresh strawberries, optional for garnish
Instructions
Preheat the oven to 350°F. Lightly grease and flour a 9-inch round pan. Line the bottom of the pan with parchment paper that is cut to fit.
In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
Add the eggs, one at a time, mixing well after each addition.
And the yogurt and vanilla. Mix until well combined.
Sift the flour, baking powder, baking soda, and salt together and add it to the butter mixture. Mix just until no dry streaks of flour are visible. Take care not to over mix. The batter should not be smooth.
Add the chopped strawberries, reserving about 15 small chunks for the next step. Using a silicone spatula, fold the strawberries in to the batter until evenly distributed.
Spread the batter evenly into the prepared pan. Dot the top of the batter with the reserved strawberry chunks.
Bake the cake for 35-40 minutes, until the top is lightly golden brown and a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes. Serve the cake warm or transfer to a wire rack to cool to room temperature.
Dust the top of the cake with confectioners' sugar and garnish with fresh strawberries before serving.
The cake will stay fresh stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
The cake freezes well for up to 3 months. Thaw it in the refrigerator overnight and bring to room temperature before serving. Or warm slices in the microwave for 10-12 seconds.