Strawberry Yogurt Cake That's Perfectly Moist & Light — in One Bowl
A tender, high-protein cake made with Greek yogurt and fresh strawberries. One bowl, no mixer, and a clever trick to keep berries from sinking.
Equipment
- 9x5-inch loaf pan
- Parchment Paper
- Large Mixing Bowl
- Small Bowl
- Whisk
- Rubber Spatula
- Wire Rack
Ingredients
- 1½ cups all-purpose flour
- 1 tablespoon all-purpose flour (for berries)
- 1 cup plain Greek yogurt (full-fat or 2%)
- ¾ cup granulated sugar
- ¼ cup neutral oil (avocado or grapeseed)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 oz fresh strawberries, hulled and quartered
Instructions
- Preheat the oven to 350°F. Line your loaf pan with parchment paper, leaving a bit of overhang on the long sides. Lightly grease the exposed ends.
- In a large bowl, whisk together the 1½ cups flour, baking powder, baking soda, and salt. Set aside.
- In the same bowl (or a separate medium bowl), whisk together the yogurt, sugar, oil, eggs, and vanilla until smooth and pale yellow — about 30 seconds.
- Pour the wet ingredients into the dry. Fold gently with a rubber spatula until just combined. A few lumps are fine — do not overmix.
- In a small bowl, toss the quartered strawberries with the reserved 1 tablespoon flour. Fold them into the batter with 3 or 4 strokes of the spatula.
- Pour the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, until the top is deeply golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then lift it out using the parchment sling and transfer to a wire rack. Cool completely before slicing.
Notes
For best results, coat the berries in flour to prevent sinking and use room-temperature eggs. Yogurt brands vary in thickness; if your batter seems too thin, drain excess whey next time. The cake keeps 4 days wrapped at room temperature, or freeze individual slices for up to 3 months.