Easy Strawberry Cake
A soft, single-layer yoghurt cake filled with fresh strawberries, topped with exposed strawberry halves and a light icing-sugar dusting. Batch yield: One 23 cm single-layer cake, cut into 12 slices. One serving: 1 slice, approximately 125 g after baking and cooling, including the icing-sugar dusting. Allow about 3 hours 20 minutes overall: 25 minutes of hands-on preparation, unmoulding and dusting, 55 minutes in the oven, and 120 minutes of passive cooling. Cooling comprises 15 minutes in the tin and approximately 105 minutes on the rack, excluding handling time. Preheating overlaps the initial preparation and is not counted again. There is one oven batch, no mandatory chilling and no butter to soften. Baking and cooling may take slightly longer depending on the oven and room temperature. Appliances: Conventional or fan oven; Refrigerator (for chilled storage); Freezer (optional, for frozen storage). Equipment: 23 cm round springform tin, at least 7 cm deep; Baking paper; Kitchen scales; Measuring jug; Measuring spoons; Two mixing bowls; Hand whisk; Flexible spatula; Knife; Chopping board; Cake-testing skewer; Cooling rack; Fine sieve. Allergens: Contains wheat, eggs and milk. Check packaged ingredients for additional declared allergens, and use yoghurt made without gelatin. Storage: Cool completely before covering. Keep airtight at cool room temperature for up to 24 hours, or refrigerate for up to 3 days from baking; refrigerate promptly in warm weather. Let refrigerated slices stand at room temperature for about 20 minutes before eating. Freeze individually wrapped, fully cooled slices for up to 2 months and thaw overnight in the refrigerator. The icing-sugar dusting may dissolve during storage.
145 min
Prep
55 min
Cook
12
Serves
287
Calories
Macros · per serving
5g protein
41g carbs
11g fat
Ingredients
For 12 servings
- 500 g Fresh strawberries, hulled
- 200 g Caster sugar
- 125 ml Vegetable oil
- 2 whole eggs Large eggs
- 6 g Finely grated lemon zest
- 60 ml Lemon juice
- 240 g Plain unsweetened whole-milk yoghurt, without gelatin
- 5 ml Vanilla extract
- 300 g Plain flour
- 16 g Baking powder
- 1 g Fine salt
- 8 g Icing sugar
Instructions
- 1
Preheat the oven to 180°C/355°F conventional or 160°C/320°F fan. Use 5 ml of the vegetable oil to lightly grease a 23 cm round springform tin at least 7 cm deep. Line its base and sides with baking paper.
- 2
Pat the hulled strawberries dry. Cut 250 g into approximately 1 cm pieces for the batter. Halve the remaining 250 g lengthways for the top.
- 3
Whisk the flour, baking powder and salt together in a bowl until evenly distributed.
- 4
In a larger bowl, whisk the eggs, caster sugar and lemon zest for about 1 minute, until slightly foamy. Whisk in the remaining 120 ml vegetable oil, then the yoghurt, lemon juice and vanilla until smooth.
- 5
Add the dry ingredients to the wet mixture. Fold with a spatula just until no dry flour remains; the batter should be thick but easily spreadable. Fold in the diced strawberries without crushing them.
- 6
Scrape all the batter into the prepared tin and level it gently. Arrange the strawberry halves over the surface, cut sides facing upwards, without pushing them down into the batter.
- 7
Bake on the middle shelf for approximately 55 minutes, checking from 50 minutes. The top should be golden and the centre should spring back lightly. A skewer inserted into cake rather than a strawberry should emerge without wet batter; a few moist crumbs are fine. If needed, continue baking for another 5–10 minutes.
- 8
Leave the cake in its tin on a cooling rack for 15 minutes. Release the springform ring, carefully remove the side paper, and transfer the cake off the base onto the rack. Leave for approximately 105 minutes more, until completely cool through the centre.
- 9
Sift the measured icing sugar evenly over the cooled cake just before serving. Cut into 12 equal wedges.
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