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

Strawberry Yogurt Breakfast Cake


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  • Author: Inaya
  • Total Time: 1 hour
  • Yield: 10 slices 1x
  • Diet: Vegetarian

Description

This Strawberry Yogurt Breakfast Cake is soft, moist, and lightly sweet, made with creamy Greek yogurt and fresh strawberries. Perfect for slow mornings, coffee breaks, or a gentle homemade breakfast.


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 175°C / 350°F and line a baking pan with parchment paper.
  2. Whisk eggs and sugar until pale and slightly thick.
  3. Add Greek yogurt, oil, vanilla, and lemon zest. Mix gently.
  4. In a separate bowl, combine flour, baking powder, baking soda, and salt.
  5. Fold dry ingredients into wet mixture until just combined.
  6. Lightly coat strawberries with flour and fold into batter.
  7. Pour batter into pan, smooth the top, and add extra strawberries if desired.
  8. Bake for 40–45 minutes until golden and a toothpick comes out clean.

Notes

Use full-fat Greek yogurt for the best texture. Store covered at room temperature for one day or refrigerate up to four days. This cake freezes well when wrapped tightly.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 18g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 45mg