15-Minute Strawberry Yogurt Cake

Alright, let me tell you about the magic of this cake—it literally feels like a sweet little secret that comes together faster than you can decide what to binge-watch next. Imagine soft, pillowy crumbs kissed by juicy strawberries and a tangy swirl of creamy yogurt, all baked in a flash. This cake is perfect when you want something fresh, fruity, and ridiculously easy, without spending hours on complicated steps. Plus, no need for fancy gadgets—just a bowl, a whisk, and your favorite loaf pan. Ready to wow your taste buds and your guests with something that tastes like summer in every bite? Let’s do it!

Quick Facts

• Yield: Serves 8
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Ingredients

For the Main Dish:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup plain Greek yogurt (full fat for best flavor)
• 1/3 cup sugar
• 1 large egg
• 3 tbsp vegetable oil
• 1 tsp vanilla extract
• 3/4 cup fresh strawberries, chopped

How I Make It

Step 1:

First, preheat your oven to 350°F and grease a small loaf pan or line it with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This dry mix will make sure your cake rises nicely and tastes balanced.

Step 2:

In another bowl, combine the Greek yogurt, sugar, egg, vegetable oil, and vanilla extract. Whisk these well until smooth and glossy—the yogurt gives the batter a tangy twist and super moist texture.

Step 3:

Gently fold the dry ingredients into the wet ingredients, just until combined. Don’t overmix; it’s okay if a few streaks remain. Then, carefully fold in the chopped strawberries, which will add bursts of juicy sweetness.

Step 4:

Pour the batter into the prepared pan, smoothing the top with a spatula. For fun texture, sprinkle a few extra strawberry pieces on top.

Step 5:

Bake for about 10–12 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it; this cake is quick and can overbake if left too long.

Step 6:

Let the cake cool in the pan for about 5 minutes, then carefully transfer to a wire rack. Slice it up and watch those fresh strawberry flavors shine with every bite!

Variations & Tips

• Swap strawberries for blueberries or raspberries for a different berry vibe.
• Stir in a pinch of cinnamon or lemon zest for a flavor twist.
• If you prefer sweeter yogurt, reduce added sugar slightly.
• Add chopped nuts or white chocolate chips for crunch.
• Use vanilla Greek yogurt for an extra creamy punch.

How I Like to Serve It

This cake is great warm with a dollop of whipped cream or a drizzle of honey on top. It also pairs beautifully with a scoop of vanilla ice cream for a quick dessert after dinner. Perfect for breakfast in bed or an afternoon tea treat when you want something light yet indulgent.

Notes

• Store leftovers in an airtight container at room temperature for up to 2 days.
• Reheat gently in the microwave for 10 seconds to revive softness.

Closing: This strawberry yogurt cake is my go-to when I want a fresh, homemade dessert that’s fuss-free but full of charm—every single time it comes out perfectly light and bursting with flavor.