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–+ servings

Fresh Strawberry Greek Yogurt Snacking Cake

This tender and moist strawberry cake gets its richness from the Greek yogurt mixed into the batter. You can also make this cake with fresh peaches or cherries and it's just as delicious.
4 from 1 vote
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Servings 1 9" round pan

Ingredients
  

  • 1 pint strawberries (about 12-16)
  • 1½ cups all purpose flour
  • ¾ cup cane sugar
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 lemons, zested and juiced
  • 2 eggs, room temperature
  • 1 cup Greek yogurt or full fat sour cream
  • ⅓ cup olive oil or vegetable oil
  • 1 tsp vanilla bean paste or vanilla extract
  • powdered sugar, for dusting

Instructions
 

  • Grease a 9" round cake pan with a little butter and line with parchment paper.
  • In a large bowl, combine the dry ingredients (flour, salt, and baking soda). 
  • In a separate bowl, rub the lemon zest and sugar together between your fingers until evenly combined. 
  • To the lemon sugar mixture, add in the wet ingredients- eggs, yogurt, olive oil, and vanilla extract. 
  • Whisk the yogurt mixture until smooth and blended. 
  • Add the flour mixture to the yogurt mixture and stir gently until just combined. 
  • Pour the batter into the prepared cake pan and drop a few times on the counter to release any trapped air. 
  • Hull and slice the strawberries in half.
  • Arrange the strawberries cut side down on top of the cake batter, making sure to pack them tightly as they will shrink in the oven. 
  • Bake at 350F for 30-45 minutes until a toothpick inserted in the center of the cake comes out clean, with a few crumbs stuck to it. 
  • Let the cake cool for 15 minutes before dusting with powdered sugar and cutting into slices.
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