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Fresh Strawberry Yogurt Cake

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!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 18 pieces
Author ThriftyFrugalMom.com

Ingredients

  • 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*
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 8 oz. yogurt, plain or vanilla (Greek or regular)**
  • 2 1/4 c. diced strawberries (around 12 oz. fresh berries)
  • 3/4 c. powdered sugar
  • Additional strawberries for garnish

Instructions

  1. Preheat oven to 375 degrees.
  2. Toss strawberries in 1/4 c. flour; set aside.
  3. Cream together butter, sugar and brown sugar until light and fluffy (takes about 2 to 3 minutes).
  4. Beat in the eggs one at a time, then mix in 1 Tbsp. lemon juice.
  5. Mix in remaining flour, baking soda, salt, lemon zest and yogurt, alternating between the wet and dry ingredients. Mix just until incorporated.
  6. Gently stir strawberries into batter; pour batter into a greased 9x13 metal cake pan.***
  7. 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.
  8. 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!)
  9. Garnish with sliced fresh strawberries.
  10. Store leftovers in the refrigerator.

Recipe Notes

* You can easily 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, it will bake differently. From what I understand, you will need to reduce the temperature by 25 degrees to get it to bake the same as it would in a metal pan.