Strawberry and Yogurt Cake

The strawberry and yogurt cake is a fresh and delicate dessert, perfect for spring or summer. Here’s how to prepare it in a style that combines Italian simplicity with a taste for fruity sweets.

Ingredients

• 200 g of all-purpose flour
• 200 g of sugar
• 3 eggs
• 125 g of Greek yogurt (or natural white yogurt)
• 50 ml of seed oil
• 1 packet of baking powder
• A pinch of salt
• Grated zest of 1 lemon (optional)
• 200 g of fresh strawberries
• Powdered sugar (for decorating)

Preparation

1. Preheat the oven to 180 °C.
2. Wash the strawberries, remove the stems, and cut them into small pieces or slices.
3. In a large bowl, beat the eggs with the sugar until you have a light and fluffy mixture.
4. Add the yogurt and seed oil and mix to combine the ingredients.
5. Fold in the sifted flour and baking powder, add a pinch of salt and the grated lemon zest, if you want a fresher aroma.
6. Gently mix until the batter is smooth and homogeneous.
7. Fold in the strawberries into the batter.
8. Pour the mixture into a previously buttered and floured cake pan or lined with parchment paper.
9. Bake for about 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Take the cake out of the oven and let it cool on a rack before unmolding.
11. Once the cake is completely cool, sprinkle with powdered sugar to decorate.

Once ready, this cake can be further enriched with a dusting of powdered sugar or served with a sauce of fresh strawberries or a coulis.

Curiosity

Italian cuisine loves to use yogurt in sweet preparations to give moisture and a light acidity that balances the flavor of the dessert. Cakes made with yogurt are also considered lighter compared to traditional ones made with butter. Strawberries, when in season, add that touch of freshness and color that makes the dessert not only good to eat but also beautiful to look at.