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4.83 from 34 votes

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!

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 18 pieces
Author: Lydia @ ThriftyFrugalMom.com


  • 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.