Fresh Strawberry Yogurt Cake

I have been making my Blueberry Sour Cream Cake for awhile now which prompted me to try pretty much the same recipe but using fresh strawberries instead! Am I glad I did! Of course, I used the Demarle Non-stick bakeware to make it perfect – particularly the lovely Sunflower Mold.
It came out flawless as you can see in the photo. It was moist and truly flavorful. Most of all this cake is low-fat – yes, you won’t find an inordinate amount of butter here – barely 1/4 cup of light olive oil and just relying on the yogurt (or light sour cream) and the berries themselves to give the cake it’s lovely texture and moisture, too! Most of all the lovely strawberries add an extra dose of freshness and extra yumminess to this cake.  Enjoy!!!

Ingredients

2 cups flour plus 2 Tablespoons extra (separated)
2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 1/2 cups sugar*
1 cup / 8 oz Yogurt or Sour Cream
1/4 cup olive oil (light or the fruity version)
1 teaspoon Vanilla Extract
Juice of 1 Lemon or about 3 Tablespoons 
Grated zest of 1 Lemon
1 1/2 cups fresh chopped strawberries

*The sweetness with this amount of sugar is just fine but feel free to lessen and adjust it to your taste should you wish, too.

Procedure

Preheat oven to 350F/180C. Grease your bundt pan with butter and a little dusting of flour or use a nonstick baking spray. I use my Demarle nonstick Flexipan so there’s no need for any spray or grease.

In a large mixing bowl, sift together the flour, baking powder and salt. Set aside.

Beat or whisk the eggs until combined. If you’re using a mixer, increase the speed to medium and then slowly add the sugar until the mixture has become smooth about 3 minutes or so. Use a tablespoon to slowly add the sugar.

Once the mixture is smooth, stop the mixer and add the rest of the ingredients – sour cream, oil, lemon juice, lemon zest and vanilla – and beat or whisk just until well blended.

Turn the speed to low again and then slowly add the flour mixture just mixing until the dry ingredients have become moist.

Toss the chopped strawberries in the 2 Tablespoons flour until coated. Stop the mixer and then gently fold in the strawberries.

Transfer to the prepared bundt pan and bake for about 40-45 minutes or until a tester comes out clean.

Let it cool in the pan for at least 30 minutes before transferring it to a wire rack to cool completely. You can also opt to let it cool fully in the bundt pan to ensure that the cake removes easily and no portion remains on the pan. Remember that the cake doesn’t have much fat so it’s a little denser (but not heavy) than your usual cake.

In a Demarle pan, I only have to wait for about 10-15 minutes or just until cake is cool enough to handle and then I turn it over. Easy.

Sprinkle with confectioner’s sugar if you like or make a lemon glaze to drizzle on top instead. It’s already great on its own so these are totally optional.



Enjoy your delicious Strawberry Cake!

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41 Comments

    • April 19, 2013 / 1:24 am

      Thanks, Anne! It is truly delish, if I may say so. Thanks for stopping by!

  1. April 17, 2013 / 10:11 am

    What a lovely looking cake Abby. Simply loved the clicks.

    • April 19, 2013 / 1:25 am

      Yes, I do hope you try it! 🙂 Thanks for stopping by.

  2. April 19, 2013 / 12:57 am

    What a beautiful cake, Abby! Love anything with strawberries! Thanks so much for following my blog…just stopped by to start following your beautiful blog as well! Carol xox

    • April 19, 2013 / 3:19 pm

      Thanks for joining us Carol! We really love this cake and can never have enough! 🙂

    • August 8, 2013 / 2:58 pm

      You're welcome. Hope you get to try it. 🙂

  3. Anonymous
    April 21, 2013 / 9:27 pm

    How many calories are in a serving. And what is a serving size

    • April 25, 2013 / 2:50 am

      I don't know the calorie count, I don't count calories, sorry. If I use the Demarle Sunflower Mold, there'll be about 16 servings, it may be 10-12 in a regular bundt.

  4. April 22, 2013 / 9:33 am

    Its looks delicious and i think so easy to make i "ll try it..

  5. April 26, 2013 / 2:10 pm

    I love the sound of the recipe and your photo looks so yummy! I have to try this!

    • August 11, 2013 / 11:20 pm

      Thanks, Anita. I hope you get the chance to make this.

  6. April 26, 2013 / 3:49 pm

    Pinned it! Looks fabulous. Strawberries are wonderful in everything. You cake pans make it look so gourmet.

    • August 11, 2013 / 11:18 pm

      Thank you! I do love my Demarle Flexipan.

  7. April 28, 2013 / 10:01 pm

    Looks so delicious! I'm thinking of making this for a friend's birthday next weekend, since strawberry cake sounds perfect for a spring treat.

    • August 11, 2013 / 11:19 pm

      Monica, spring or not, when I see fresh strawberries I am tempted to make this. 🙂

  8. April 29, 2013 / 2:40 pm

    It's a beautiful cake. Love that gorgeous mold too. Thanks so much for sharing at Weekend Potluck. Do come back soon…please.

  9. George
    May 5, 2013 / 1:06 pm

    Do you really mix in 1 1/2 cups of sugar?
    Looks too much for me …

    And … what do you mean with "vanilla"?
    Is it Vanilla-Extract?

    Regards from Germany
    George

    • August 11, 2013 / 11:22 pm

      George, the measurement is correct. There is sour yogurt added so you need to balance it out with sugar so it's not overly tart but it's not sickly sweet, actually just right and of course, feel free to adjust the sweetness to your taste preference. Also, that's Vanilla Extract. Thanks for stopping by. 🙂

  10. May 19, 2013 / 9:32 am

    If it's too much for you George, modify it.

  11. May 22, 2013 / 7:35 pm

    I love, love, love this gorgeous cake!!

    • August 20, 2013 / 1:57 am

      Thank you so much, Tara! So glad you love it as much as we do!

    • August 20, 2013 / 1:52 am

      Thank you so much. Glad you enjoyed it!

  12. Anonymous
    November 13, 2013 / 3:24 am

    Abby, I think I can use frozen mixed berries in this cake but what do you think? 🙂

    • March 30, 2014 / 12:00 am

      Am sure you can but just adjust the baking time or better if you can defrost it first. That may help, too. 🙂

  13. March 24, 2014 / 3:55 am

    I made this cake today and it's so scrumptious! Can't wait to try it with blueberries! Also, love your sunflower pan! Thanks for sharing! 😉

    • March 30, 2014 / 12:01 am

      I am so delighted to learn that Caryn! Appreciate you coming back and giving us a feedback. Please enjoy the other recipes here.

  14. Anonymous
    March 28, 2014 / 2:31 pm

    Where can I purchase the sunflower pan?
    I think that makes it look so pretty compared to a bundt pan

    • April 2, 2014 / 1:10 am

      Thanks, Lorinda! That's a Demarle Pan and I love using it for baking. 🙂

  15. Anonymous
    May 26, 2014 / 3:17 am

    Made this tonight with raspberries for my husband's birthday. It was a huge hit. Very tasty and a perfect texture. It turned out of our sunflower pan (a different brand from yours, but similar shape) easily, and sliced beautifully. I subbed lime juice and zest for the lemon, to stand up to the tart raspberries. Delish! Thanks for a new standby summer cake.

    • May 26, 2014 / 12:18 pm

      Wonderful, I am so glad you enjoyed it. Thanks for letting us know. Please send us a photo over on our Facebook page, if there are left-overs…. 😉

  16. January 19, 2016 / 4:59 am

    where did you get the demarle pan from

    • January 19, 2016 / 5:52 pm

      You need to find a Demarle Rep that sells this. I used to sell it but not anymore.

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