Strawberry Yogurt Breakfast Cake – A Soft Morning Hug From My Cretan Kitchen

Name: Strawberry Yogurt Breakfast Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup Greek yogurt; 2 large eggs; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; Zest of 1 lemon; 1 1/2 cups fresh strawberries, chopped

INAYA 49 minutes ago

0 0 4 minutes read

Strawberry Yogurt Breakfast Cake – A Soft Morning Hug From My Cretan Kitchen

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The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.

This Strawberry Yogurt Breakfast Cake feels like one of those recipes my grandmother would have made without ever writing it down. I still remember her early mornings, the sun just starting to warm the stone walls of our house, the smell of yogurt and fruit mixing in the air. She never rushed breakfast. She believed the first meal of the day set the tone for everything else.

I started making this Strawberry Yogurt Breakfast Cake when I wanted something gentle in the morning. Not too sweet, not heavy, but comforting. I wanted a cake I could cut into thick slices, serve with coffee, and feel proud offering to my family. This Strawberry Yogurt Breakfast Cake gives me that feeling every single time.

Sometimes I bake it just for myself, other times for friends who come over unannounced, which happens often here. I love how this Strawberry Yogurt Breakfast Cake uses simple ingredients and still feels special. It reminds me that good food does not need to be complicated to feel like love.

Cooking is about more than just food it’s about sharing stories and making memories. This cake carries many of mine.

Why I Love Making This Recipe

I love making this Strawberry Yogurt Breakfast Cake because it never fails me. I mix everything in one bowl, I fold in fresh strawberries, and I already know the result will be soft and tender. The yogurt keeps the crumb moist, almost creamy, and the strawberries melt slightly as they bake, leaving little pockets of sweetness.

I also love how forgiving it feels. If my strawberries are very ripe, the cake tastes sweeter. If they are a little tart, the yogurt balances them. I can serve this cake warm or cold, plain or with a spoon of extra yogurt. It always feels right.

This recipe also connects me to my grandmother’s way of cooking. She trusted her hands and her heart more than measurements, but I learned to translate that love into something you can repeat easily in your own kitchen.

Ingredients & Little Kitchen Secrets

I keep the ingredients simple because that’s how I cook every day.

I always choose full-fat Greek yogurt. It gives the Strawberry Yogurt Breakfast Cake richness without heaviness. I use fresh strawberries when I can, but I make sure they are dry before adding them to the batter. Too much moisture can weigh the cake down.

My little secret is lemon zest. You don’t taste lemon clearly, but it lifts the strawberries and makes everything feel brighter. Another secret is not overmixing. I stir gently and stop as soon as the flour disappears.

This cake rewards patience and softness, just like people do.

How I Make It, Step by Step

I start by preheating my oven and preparing the pan. I like lining it with parchment because it makes lifting the cake easy.

I whisk the eggs and sugar until they look pale and slightly thick. I add the yogurt slowly, then the oil, vanilla, and lemon zest. The batter already smells like breakfast.

I sift the dry ingredients together and fold them in gently. I never rush this part. I fold until I see no dry flour, then I stop.

I toss the strawberries with a little flour and fold them in carefully. This keeps them from sinking.

I pour the batter into the pan, smooth the top, and add a few extra strawberry slices on top. I bake until golden and fragrant. My kitchen fills with a smell that makes everyone wander in asking questions.

How I Serve It at Home

I serve this Strawberry Yogurt Breakfast Cake in thick slices. In summer, I serve it with extra yogurt and fresh strawberries. In winter, I warm it slightly and drizzle a little honey on top.

My husband loves it with strong coffee. I love it in the quiet morning before everyone wakes up.

Storage, Reheating & Make-Ahead Tips

I store this cake covered at room temperature for one day, then in the refrigerator for up to four days. I warm slices gently or eat them cold. The texture stays soft because of the yogurt.

I often bake it the night before when I know the morning will be busy.

100-Word Short Version

This Strawberry Yogurt Breakfast Cake feels soft, comforting, and perfect for slow mornings. I mix Greek yogurt into the batter to keep it moist and tender, then fold in fresh strawberries for natural sweetness. The cake stays light, not too sweet, and easy to make in one bowl. I love serving it with coffee or extra yogurt on the side. It keeps well, slices beautifully, and always feels like a homemade hug.

Recipe Card

⏱️ Time
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour

🛒 Ingredients

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup Greek yogurt
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
Zest of 1 lemon
1½ cups fresh strawberries, chopped

👩‍🍳 Instructions

Preheat oven to 175°C / 350°F and line a baking pan.
Whisk eggs and sugar until pale.
Add yogurt, oil, vanilla, and zest.
Fold in dry ingredients gently.
Fold in strawberries.
Bake until golden and set.

📝 Notes
Use ripe strawberries and full-fat yogurt for best texture.

🍽️ Nutrition
Comforting, filling, and perfect for breakfast 🍓

Conclusion

This Strawberry Yogurt Breakfast Cake carries my love for simple food and slow mornings. I hope it brings warmth to your kitchen the way it does to mine. When you bake it, remember that food is never just food. It’s care, memory, and a small act of love you share with the people around you.