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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It’s hard to believe, but I actually didn’t learn to like strawberries until I was a young adult. How can someone not like strawberries, right?! But I didn’t.
That all changed rather quickly one weekend when I was in my early 20’s. Some friends and I were at another friend’s house for a sit-down dinner and his mom served fresh strawberry pie for dessert.
At first, I was going to just politely skip taking any dessert, but my friend kept raving about how his mom was known for her strawberry pie.
I began to realize that it was going to appear rude if I didn’t take a slice when the pie was passed (and it probably helped that I kind of liked the guy and wanted to be on his good side too!), so I bravely took a piece. 🙂
And guess what? One bite and I realized that somewhere along the way my taste buds had decided that strawberries were actually good!
I now love strawberries, and 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.
Strawberry Cake from Scratch
This fresh strawberry cake is one of the absolute moistest cakes I’ve ever had! All those fresh juicy strawberries combined with the creamy yogurt make it anything but dry.
Which is just fine by me. I cannot tolerate dry cakes! If it’s dry, I’d rather skip the cake and save the calories for something else. 🙂
I also love the hint of lemon flavor that comes through in each bite of this strawberry yogurt cake. It’s subtle but gives it such a delicious, fun twist.
You can always leave the drizzle off if you prefer– the cake is still quite tasty without it, but it really does up the awesome factor a notch in my opinion!
In fact, I think the drizzle makes this cake work perfectly not only as a dessert but also as a sweet for brunch. You know, kind of like a glazed muffin or coffee cake? And really, who can resist those pretty pools of glaze!
Recipe Tip: 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!
How to Make Fresh Strawberry Yogurt Cake
Fresh Strawberry Yogurt Cake
- 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 9x13 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.
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