Description

A one-bowl strawberry cake made with yogurt and oil for a tender, moist crumb. Packed with 500g of fresh strawberries, this easy cake is vibrant, fruity, and perfect for summer.

Ingredients

500 g fresh strawberries, hulled

1 cup caster or granulated sugar

½ cup vegetable or canola oil

2 large eggs (~50 g each)

1 tbsp grated lemon zest

¼ cup lemon juice (about 1 large lemon)

1 cup plain yogurt (Greek or regular, unsweetened)

1 tsp vanilla extract

2¼ cups all-purpose flour

4 tsp baking powder (or 1¼ tsp baking soda)

Pinch of salt

For serving: whipped cream, extra strawberries, icing sugar

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Instructions

Preheat oven to 200 °C (390 °F) or 180 °C (160 °C fan). Grease and line a 23 cm (9″) cake pan.
Chop about one-third of the strawberries into ~1 cm pieces to make 1 cup. Halve the remaining strawberries for topping.
In a large bowl, whisk together sugar, oil, eggs, lemon zest and juice, yogurt, and vanilla until smooth.
Add flour, baking powder, and salt; whisk until smooth and lump-free.
Pour half the batter into the prepared pan and smooth it out. Scatter chopped strawberries over the top. Pour over the remaining batter and smooth again.
Arrange halved strawberries, cut-side down, on top of the batter.
Bake for 50 minutes, or until a skewer inserted comes out clean. Tent with foil if browning too quickly.
Let rest in pan 15 minutes before turning onto a wire rack. Cool an additional 15 minutes or more. Serve warm or at room temperature with powdered sugar and whipped cream or ice cream.

Notes

Stick to about 1 cup chopped strawberries in the batter to avoid excess moisture.
Dairy-free yogurt works well for a lactose-free version.
Swapping some oil for coconut oil gives a subtle, unique flavor.
Store at room temp up to 5 days, refrigerate in hot weather, or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 20g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg