Fresh Strawberry Yogurt Cake is a beautiful, deliciously moist, and flavorful sheet-pan cake. Thanks to the tangy yogurt, it’s not overly sweet—it’s more like a muffin—and it’s great with coffee for breakfast.

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Fresh Strawberry Yogurt Cake

Sometimes, you need a simple, easy cake that will knock your socks off with flavor. This is that cake. There’s no trimming the hump off the middle or aligning layers. You simply pour the batter into a 9×13-inch baking pan and wait for the timer to expire!

Another bonus of sheet cakes is that they travel great for potlucks and picnics. This cake holds together like a brownie, so it doesn’t require utensils.

This cake also takes advantage of the sweetest, juiciest spring produce: strawberries! It has a pound cake-like texture and bursts of sweet, fresh strawberries in every bite.

I chose to top it with a thin layer of glaze. The cake has such an excellent taste and texture that I didn’t want to hide it under a lot of sweet frosting.

Strawberry Cake Tips

I used butter and coconut oil in this cake. I love the flavored butter that gives cakes, but coconut oil keeps them moist longer. Combining both gives me the best of both.

I also used Greek yogurt, which gives cakes much the same flavor and texture as buttermilk or sour cream. When you’re out of both (ahem), it makes for a great substitution. Greek yogurt, sour cream, and buttermilk give cakes a tender, soft texture.

This strawberry cake would be beautifully decorated with edible roses for a spring shower or party!

WHILE YOU’RE HERE, CHECK OUT THESE RECIPES

I updated this post from an earlier version on August 15, 2014. I made new photos and simplified the recipe instructions.

Fresh Strawberry Yogurt Cake

Fresh Strawberry Yogurt Cake is deliciously moist and flavorful.

Author: Paula

5 from 11 votes

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Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: 16 servings

Ingredients

½ cup butter
½ cup coconut oil
¾ cup granulated sugar or brown or coconut sugar
3 large eggs
3 tablespoons fresh lemon juice bottled or fresh
1 medium lemon zested, or ½ teaspoon lemon extract
2 and ½ cup all-purpose flour ¼ cup will be used for strawberries
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
8 ounces Greek Yogurt plain or vanilla yogurt, sour cream, or buttermilk
12 ounces strawberries diced (2 heaping cups)
1 cup powdered sugar (aka confectioners)
3 to 5 tablespoons heavy whipping cream
1 or 2 drops red food coloring if desired

Instructions

Preheat oven to 325°F. Spray a 9×13 inch pan with non-stick spray.
Toss the strawberries in ¼ cup flour. Set aside.
Sift together 2 and 1/4 cup flour, baking powder, baking soda, and salt. Add the lemon zest.
In the bowl of an electric mixer, beat the butter, coconut oil, and sugar until light and fluffy. Stop the mixer and scrape the sides.
Add the eggs one at a time. Beat until mixture is creamy and fluffy for about 2 minutes at medium speed. Stop the mixer at about 1 minute and scrape the sides.
Add the lemon juice.
Next, add flour mixture alternately with the yogurt, mixing until just incorporated. Fold in the strawberries by hand. Never overmix a cake after adding the flour or it will be tough.
Pour batter into pan and smooth the top.
Bake in preheated 350°F oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Whisk powdered sugar, heavy cream, and food coloring together until smooth. This glaze needs to be thin and pourable. Add more heavy cream if needed. Pour over warm cake.
Garnish with strawberries and mint if desired.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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13 Comments

A mouth-watering cake idea perfect for the summertime. Love the other bake suggestions too using strawberries, I always seem to buy too many when at the store! #MealPlanMonday