2️⃣ Prepare the Strawberries
Wash the strawberries thoroughly and remove the stems.
Cut the strawberries in half or into quarters, depending on their size.
Reserve a few whole strawberries for decoration.
3️⃣ Assemble and Bake the Cake
Butter and flour your cake pan, or line it with parchment paper to make it easier to remove.
Pour the batter into the pan and spread it evenly.
Arrange the strawberry pieces over the surface of the batter, pressing them down slightly.
Bake for 35 to 40 minutes. Check for doneness by inserting a knife into the center of the cake: it should come out clean.
4️⃣ Enjoy!
Let the cake cool in the pan for 10 minutes before removing it from the pan.
Sprinkle with powdered sugar for an elegant finishing touch.
Serve with fresh strawberries and, if desired, a scoop of vanilla ice cream. ⭐ Tips and Variations
For an Even Moist Cake
Replace vegetable oil with melted butter for a richer texture.
Add a little cottage cheese to the batter for a lighter texture.
For a More Indulgent Version
Incorporate chocolate chips into the batter before baking.
Serve the cake with homemade whipped cream or crème anglaise.
For a Lighter Version
Replace some of the flour with almond flour.
Reduce the sugar and use ripe strawberries to compensate.
Conclusion
Strawberry yogurt cake is a simple, quick, and delicious recipe that highlights the natural flavors of strawberries. Thanks to its easy preparation and basic ingredients, it’s perfect for any occasion. Whether for an impromptu snack, a festive dessert, or simply for fun, this cake will delight your taste buds and those of your loved ones.
So, are you ready to put on your apron and embark on this culinary adventure? Feel free to share your creations in the comments or share your tips for personalizing this recipe!
FAQ
1. Can I use frozen strawberries?
Yes, but it’s best to thaw and drain them before adding them to the batter to prevent them from releasing too much water.
2. How do I store the strawberry yogurt cake?
Store it in an airtight container at room temperature for 2 days, or in the refrigerator for 3 to 4 days.
3. Can I substitute other fruits for the strawberries?
Absolutely! Raspberries, blueberries, or peaches are excellent alternatives.
4. What if I don’t have a yogurt container to measure the ingredients?
You can use a measuring cup or a scale. One yogurt pot is equivalent to approximately 125g of flour, 125ml of liquid, or 125g of sugar.
5. How can I prevent the strawberries from sinking to the bottom of the cake?
To prevent this, lightly coat the strawberry pieces in flour before adding them to the batter.
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