Name: Strawberry Yogurt Cake Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: ¼ Cup Olive Oil; ½ Cup Vegan Butter, room temperature; 1 ¾ Cups Sugar; 4 Eggs, room temperature; 2 ¼ Cups Gluten Free 1-to-1 Flour Blend (e.g., Bob’s Red Mill); 2 teaspoons Baking Powder; ½ teaspoon Salt; 1 Tablespoon Lemon Zest (from 1 lemon); 5 ounces Dairy Free Yogurt, room temperature; 1 Tablespoon Lemon Juice; 12 ounces Fresh Strawberries, quartered and sliced; ¼ Cup Gluten Free 1-to-1 Flour Blend (for coating strawberries); 1 Cup Powdered Sugar, sifted; 1 ½ Tablespoons Lemon Juice

Print Recipe·4 from 12 reviews

If you’re looking for a dessert that feels like a warm hug on a plate, this Strawberry Yogurt Cake Recipe is exactly what you need. It perfectly balances the juicy sweetness of fresh strawberries with the subtle tang of dairy-free yogurt, all wrapped up in a moist, tender gluten-free cake. Whether you’re hosting friends or treating yourself, this cake offers a light, refreshing twist on the classic strawberry cake that’s both delicious and approachable. Trust me, once you try this Strawberry Yogurt Cake Recipe, it will quickly become one of your favorites to bake and share.

Ingredients You’ll Need

The image shows a flat lay of several baking ingredients arranged neatly on a white marbled surface. There are four brown eggs placed in a white egg tray on the top left. Below the eggs, a white bowl is full of fresh red strawberries with green leaves. In the middle top, a white bowl contains creamy dairy-free vanilla yogurt with a smooth texture. To the right of it, a small white bowl has white salt and baking powder. Below that, a small white bowl holds clear yellow oil. On the far right, a white bowl is filled with white granulated sugar. Below the sugar bowl, a wrapped stick of vegan butter lies horizontally. Next to it, another white bowl contains gluten-free flour that looks powdery and uneven on the surface. A bright yellow lemon sits between the flour and the berries. The whole setup is clean, bright, and simple, emphasizing the color and texture contrasts of the ingredients. photo taken with an iphone --ar 4:5 --v 7

This Strawberry Yogurt Cake Recipe uses simple, wholesome ingredients that each play a vital role in creating its delightful texture, flavor, and color. From the creamy vegan butter to the fresh strawberries, every component contributes to a cake that’s bursting with freshness and tender crumb.

¼ Cup Olive Oil: Adds moistness and a subtle fruity richness that complements the strawberries perfectly.
½ Cup Vegan Butter (room temperature): Provides a creamy base that helps achieve the cake’s tender and fluffy texture.
1 ¾ Cup Sugar: Sweetens the cake just enough to highlight the natural berry flavors without overpowering them.
4 Eggs (room temperature): Bind the ingredients together and give the cake structure and lift.
2 ¼ Cup Gluten Free 1-to-1 Flour Blend: Creates a delicate crumb that’s perfect for gluten-free diets without sacrificing taste or texture.
2 teaspoons Baking Powder: Gives the cake a light and airy rise.
½ teaspoon Salt: Enhances the flavors and balances the sweetness beautifully.
1 Tablespoon Lemon Zest: Infuses a bright citrus note that livens up the entire cake.
5 ounces Dairy Free Yogurt (room temperature): Adds moisture and a tangy undertone that keeps the cake from being too sweet.
1 Tablespoon Lemon Juice: Works with the yogurt to provide just the right amount of zing.
12 ounces Fresh Strawberries (quartered and sliced): The star of the show, imparting juicy bursts of flavor throughout the cake.
¼ Cup Gluten Free 1-to-1 Flour Blend: Used to coat the strawberries so they distribute evenly and don’t sink to the bottom.
For the icing: 1 Cup Powdered Sugar (sifted) and 1 ½ Tablespoons Lemon Juice for a tangy glaze that beautifully finishes the cake.

How to Make Strawberry Yogurt Cake Recipe

Step 1: Prep and Prepare Your Pan

Begin by preheating your oven to 325 degrees Fahrenheit and greasing a 10-cup bundt pan thoroughly. If you prefer, you can also use two 9×5 loaf pans. This ensures your cake releases easily once baked and maintains its appealing shape.

Step 2: Coat the Strawberries

Take your fresh strawberries and toss them gently with ¼ cup of the gluten-free flour blend. This simple step prevents the berries from sinking to the bottom during baking, distributing their juicy sweetness evenly throughout the cake.

Step 3: Cream the Butter, Oil, and Sugar

In the bowl of an electric mixer, combine the olive oil, vegan butter, and sugar. Beat them on medium speed for about 3 to 4 minutes until the mixture is light and fluffy. This creaming process traps air, leading to a light, tender cake crumb.

Step 4: Add the Eggs

Now, add the eggs one by one, beating for about 60 seconds after each addition. This careful incorporation ensures the eggs emulsify perfectly with the butter and sugar, building a smooth batter.

Step 5: Mix Dry Ingredients Separately

In a separate bowl, whisk together the gluten-free flour blend, baking powder, salt, and lemon zest. Combining these dry ingredients before adding them to the batter guarantees even distribution and prevents clumps.

Step 6: Add Yogurt and Lemon Juice

Stir the lemon juice into the dairy-free yogurt for an extra punch of freshness. The tang from the yogurt complements the strawberries and lemon flavor in the cake beautifully.

Step 7: Combine Dry and Wet Ingredients

Set your mixer to the lowest speed and alternate adding half the flour mixture and half the yogurt, repeating once more. This gentle mixing prevents overworking the batter, which can make gluten-free cakes dense.

Step 8: Fold in the Strawberries

Remove the bowl from the mixer and gently fold the coated strawberries into the batter using a spatula. This careful folding preserves the berries’ shape and prevents them from breaking apart too much.

Step 9: Bake Your Cake

Pour the batter into your prepared bundt pan and bake for about 55 minutes. After baking, allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely. This resting period lets the cake set and prevents it from falling apart.

Step 10: Prepare the Icing

While the cake cools, mix powdered sugar with lemon juice until smooth to create a simple but flavorful glaze. Drizzle this over the cooled cake for a glossy finish that adds just the right amount of sweet-tart balance.

How to Serve Strawberry Yogurt Cake Recipe

A light cream-colored batter with small red fruit pieces is spread evenly inside a gray Bundt cake pan. The batter has a smooth and fluffy texture with some visible soft folds and swirls on the surface. The pan's inner ridges create a sunburst pattern around the center hole. The pan is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serve this strawberry yogurt cake topped with a few fresh strawberries and a sprinkle of lemon zest for a visually stunning and delicious presentation. Adding fresh mint leaves can also elevate the aroma and provide a lovely contrast to the sweetness.

Side Dishes

Pair the cake with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream to complement the tangy yogurt flavor. A cup of hot herbal tea or freshly brewed coffee rounds out the experience wonderfully.

Creative Ways to Present

Try slicing the cake into thin layers and using it to make mini strawberry shortcakes with whipped cream and extra fresh berries. Alternatively, cut the cake into cubes and serve it as part of a dessert trifle layered with berries and coconut cream for a delightful twist.

Make Ahead and Storage

Storing Leftovers

To keep your strawberry yogurt cake fresh, store any leftovers in an airtight container in the refrigerator. It will stay moist and flavorful for up to four days, making it perfect for enjoying as a treat during the week.

Freezing

You can freeze this cake for longer storage by wrapping it tightly in plastic wrap and then placing it in a freezer bag. It’s best to freeze before glazing; when ready to serve, thaw it overnight in the refrigerator and apply the glaze fresh for the best texture and flavor.

Reheating

If you want to warm up a slice of this cake, pop it in the microwave for about 15-20 seconds. The warmth revives the softness of the cake and helps release the fresh strawberry aromas, making each bite even more inviting.

FAQs

Can I use regular yogurt instead of dairy-free yogurt?

Absolutely! If you’re not avoiding dairy, Greek yogurt works beautifully in this Strawberry Yogurt Cake Recipe. It will give a slightly creamier and richer texture but still maintain the delicate balance of flavors.

Is this cake suitable for gluten-free diets?

Yes, this recipe specifically uses a gluten-free 1-to-1 flour blend to ensure those with gluten sensitivities or celiac disease can enjoy it without worry.

Can I substitute fresh strawberries with frozen ones?

While fresh strawberries give the best texture and flavor, you can use frozen berries if needed. Just make sure to thaw and drain them well before coating with flour to avoid excess moisture in the cake batter.

How long does this cake last at room temperature?

Because this cake contains dairy-free yogurt and fresh strawberries, it’s best to keep it refrigerated after baking. At room temperature, it should only be left out for a few hours to maintain freshness and food safety.

Can I make this cake nut-free?

Yes! None of the ingredients in this Strawberry Yogurt Cake Recipe contain nuts, but be sure to use a gluten-free flour blend that is certified nut-free if you have allergies.

Final Thoughts

This Strawberry Yogurt Cake Recipe is one of those rare desserts that manages to be light, moist, and bursting with real fruit flavor all at once. It’s simple enough for a weekday treat but special enough to impress guests or sweeten any celebration. I can’t recommend it highly enough — once you try making it, you’ll wonder why you didn’t bake it sooner. Go ahead and give it a whirl. Your taste buds will thank you soon!