Strawberry Yoghurt Cake

Hello everyone and happy Saturday (YAY it’s the weekend)! Today i’m going to share what is quickly becoming my new favourite cake with you all, this gorgeous Strawberry Yogurt Cake 🙂

Whilst spending 2 months in Spain last year working as an au-pair, I ate yogurt cake near enough every morning. In the 13 months that I have been back in England, I have wanted to try and find a recipe that took me back to breakfasting (is that even a verb or did I make that up…?) on the balcony in Benidorm under the sun.

BREAKTHROUGH! Upon returning home to visit my family and my favourite 2 dogs last weekend, I tried some of my mums apple yoghurt cake and I knew I had found my searched for recipe and couldn’t wait to try it out with another of my favourite fruits!

This recipe was given to my mum by our Latvian family friend Evie and honestly, it is so easy to make and bake, I think it may be moving up there as one of my favourite bakes. Its not too sweet and it has a quite dense but  still moist texture because of the yogurt used in place of butter (I also like to use this as a reason to allow myself 2 slices instead of 1, because it’s healthy! I think…).

Another great thing about this cake is how versatile it is: you can have it plain or, like we did, with fruit. All you need to do is add the fruit to the top of the cake before it goes in the oven and sprinkle with some sugar or a complimenting spice (cinnamon was sprinkled on top of my mums apple cake) and it really is that simple.

Anyway, enough about that, lets get on with the baking!!

Ingredients (Serves 10-12)

3 Eggs

1 Cup Sugar (caster or granulated both work fine)

1 Cup Natural Yogurt

2 ½ Cups Self Raising Flour

100g Strawberries, hulled and quartered (or any other fruit peeled and sliced)


– Preheat the oven to 180C/160C Fan/350F and line a large baking tray (23 x 33cm or 9″ x 13″) with greaseproof paper.

Add all the ingredients into a large mixing bowl and mix just until everything is brought together (you don’t want to over mix it or you’ll have a heavy cake at the end).

Spoon the cake batter into the lined baking tray and smooth the top using a spatula or the back of a dessert spoon.

Now sprinkle the strawberries (or whichever fruit you are using) over the top of the cake in whichever pattern takes your preference.

Place the baking tray in the centre of the oven and bake for about 30 minutes, until the cake is golden and springy when pressed and a skewer can be inserted and come out clean.

Remove the cake from the oven and leave to cool for about 5 minutes before cutting into portions and serving warm (it’s delicious with ice cream). Alternatively you can leave to cool completely, before storing in an air tight container, where it will keep for up to 5 days.

Helena x



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