This Fresh Strawberry Yogurt Cake is one of the best homemade strawberry cake recipes I’ve ever had! It’s made from scratch and is so incredibly moist. And that lemon glaze? Such an amazingly delicious addition!
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Fresh strawberry season has become one of my favorite times of the year!
The only problem is, it never feels like the season is long enough and I always feel like I barely have time to enjoy all of my favorite strawberry desserts.
Desserts like Fresh Strawberry Pie (my mom’s classic recipe!), Strawberry Short Cake (both my grandma’s that has chocolate chips in it and mom-in-law’s more classic recipe), Strawberry Pretzel Salad and this Fresh Strawberry Yogurt Cake.
Fresh Strawberry Cake Ingredients
- Butter. You can use salted or unsalted. Be sure to allow time for it to soften.
- White and Brown Sugar.
- Lemon juice. Either bottled or fresh will work.
- Lemon zest. Swap for lemon extract if preferred.
- Baking soda.
- Yogurt. Use either plain or vanilla flavored Greek or regular yogurt.
- Strawberries. These need to be fresh.
- Powdered sugar.
How to Make Strawberry Cake From Scratch
STEP 1: Preheat the oven to 375 degrees. If you are using a glass dish, preheat to 350 degrees.
STEP 2: In a large mixing bowl, toss the diced strawberries in a 1/4 cup of flour and set aside.
STEP 3: Cream together the butter and sugars in a separate bowl using an electric mixer until it’s light and fluffy.
STEP 4: Beat the eggs in one at a time, then add a tablespoon of lemon juice.
STEP 5: Mix in the rest of the flour, baking soda, salt, lemon zest, and yogurt. Alternate adding the wet and dry ingredients.
STEP 6: Fold in the floured strawberries, then pour the cake batter into a greased 9×13 baking dish.
STEP 7: Place the cake in the oven and turn the temperature down to 325 degrees. Bake until a toothpick comes out clean or around 45 minutes.
STEP 8: Once the cake has finished baking, allow it to cool. Whisk together the remaining lemon juice and powdered sugar to make a glaze, then drizzle over the cake.
STEP 9: Garnish with fresh sliced strawberries, and serve!
Helpful Recipe Tips
Substitute flour. You can swap at least 1 cup of whole wheat flour for the regular flour without any problems.
Softening butter. If you are like me and don’t do well at remembering to soften butter ahead of time, try this easy way to soften butter quickly! So simple!
Choosing yogurt. The thicker the yogurt (ie: Greek), the less moist the cake. It will still be moist, just a bit less so than when using regular yogurt. However, either way is delicious!
Glaze. I like to glaze each individual piece just before serving, it looks so much prettier. If you choose, you can also leave off the glaze.
Freezing. Wait until the cake has cooled then transfer to a freezer-safe container. If preferred, you can also wrap it in plastic wrap and place in a freezer bag instead. Store for up to 2 months. If freezing leftover cake, remove any strawberries used to garnish, as they will not freeze well.
More Easy Dessert Recipes You’ll Love
- No Bake Fresh Strawberry Pie
- Classic Blueberry Buckle
- Best Ever Chocolate Cake (no eggs, no milk, no oil)
- Favorite Oatmeal Chocolate Chip Cookie Bars
- Blonde Brownies
Fresh Strawberry Yogurt Cake from Scratch
- 1 c. butter, softened
- 1 c. sugar
- 1/2 c. brown sugar
- 3 eggs
- 3 Tbsp. lemon juice, divided (bottled or fresh juice)
- Zest of 1 lemon or 1/2 tsp. lemon extract
- 2 1/2 c. flour, divided (see Notes below)
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 8 oz. plain or vanila yogurt (see Notes below)
- 2 1/4 c. diced strawberries (around 12 oz. fresh berries)
- 3/4 c. powdered sugar
- Additional strawberries for garnish (optional)
- Preheat oven to 375 degrees. (see Notes below)
- Toss strawberries in 1/4 c. flour; set aside.
- Cream together butter, sugar and brown sugar until light and fluffy (takes about 2 to 3 minutes).
- Beat in the eggs one at a time, then mix in 1 Tbsp. lemon juice.
- Mix in remaining flour, baking soda, salt, lemon zest and yogurt, alternating between the wet and dry ingredients. Mix just until incorporated.
- Gently stir strawberries into batter; pour batter into a greased 9×13 metal cake pan.
- Place in oven and reduce temperature to 325 degrees. Bake for 45 minutes or until toothpick inserted into the center of the cake comes out clean.
- Allow to cool. Once cooled, whisk together remaining 2 Tbsp. lemon juice and the powdered sugar to make a glaze. Drizzle glaze over the cake. (I like to wait and do this until right before I serve the cake and then drizzle over each individual piece. I think it looks so much prettier!)
- If desired, garnish with sliced fresh strawberries. Store leftovers in the refrigerator.
- You can substitute at least 1 cup of whole wheat flour for the regular flour in this recipe and it will still be delightfully moist and delicious.
- The kind of yogurt that you use will make a slight difference in the end result of the cake. The thicker the yogurt, the less moist the cake- but it will still be quite moist. But no matter what kind of yogurt I’ve used (Greek, regular bought or homemade), this cake has always been delicious!
- If you bake this in a glass pan, you will need to reduce the oven temperature by 25 degrees. And you will likely need to bake it for an additional 10 minutes or so.