Strawberry Yogurt Snacking Cake



20 min


55 min



* PLUS cooling time
Strawberry Yogurt Snacking Cake

(Recipes by Donna Borooah; Produced by Aimee Nishitoba; Photography by Christie Vuong; Food styling by Eshun Mott; Prop styling by Madeleine Johari)

This casual cake makes a perfectly acceptable breakfast, too.


  • 227 g strawberries , hulled and halved lengthwise, about 2 cups
  • 3/4 cups plus 2 tbsp granulated sugar , divided (168 g)
  • 1 3/4 cups all-purpose flour , (210 g)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 eggs
  • 3/4 cup 4% Greek yogurt , at room temperature
  • 1/2 cup unsalted butter , melted
  • 1 tsp vanilla


  1. Position rack in centre of oven, then preheat to 375F. Spray a 9 x 9-in. square baking pan with oil, then line bottom with parchment.
  2. Toss strawberries with 1 tbsp sugar in a medium bowl. Set aside. 3. Stir flour, baking powder, salt and baking soda in a medium bowl.
  3. In a large bowl, stir 3⁄4 cup sugar, eggs, yogurt, butter and vanilla until smooth. Gradually stir in flour mixture just until combined. Batter will be very thick. Scrape batter into prepared pan and then smooth overtop. Arrange strawberry halves on top of batter, cut-side up, in neat rows, avoiding edges of pan (if they touch the edges, they will stick). Sprinkle with remaining 1 tbsp sugar.
  4. Bake until top is lightly golden and a skewer inserted in centre of cake comes out clean, 35 to 38 min. Transfer to a rack; cool for at least 30 min. Serve warm or at room temperature.

Kitchen Tip

Kitchen tip For best results, use Greek yogurt with at least 4% fat content to create a lighter, more tender cake. Using a lower-fat Greek yogurt will yield a denser cake.