Strawberry yoghurt cake

What could be lovelier than to devote yourself to making a scrumptious dessert, spending time in the kitchen working culinary wonders, tormenting your family and friends who wait impatiently, and finally enjoying the taste of something truly delicious and homemade? Today we have found one of those irresistible dessert recipes that are ideal for any occasion and especially good for those who find themselves on a calorie-controlled diet and, therefore, feel they shouldn’t be eating fatty, rich food. The solution? A cake made from yoghurt and fresh strawberries, thanks to the reduced sugar content and the use of fresh and healthy ingredients - it can only make your mouth water, even if you have decided to stick to a light diet.


  • strawberries 150 grams
  • Italian 00 flour 300 grams
  • baking powder 15g baking powder
  • sugar 150 grams
  • yoghurt 150 grams Plain, low-fat
  • eggs 1 unit
  • egg yolks 2 yolks
  • lemon The grated zest of a lemon
  • icing sugar

Start shopping

15 minutes Total time
45 minutes Active time
Serves 5 persons
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!

Send the recipe

Send this recipe to your email. You can also subscribe to our newsletter to get in touch with us.
4 + 3 ?
(Read here)


Wash the strawberries, dry them and remove any green parts. With an electric whisk, beat the sugar with the egg and the egg yolks. Grate the zest of an organic lemon, taking care to use only the yellow part. Sift the flour and baking powder. Add to the mixture (one at a time and mixing continuously): the yoghurt, the lemon zest, and the flour and baking powder. Halve the strawberries and coat in flour to prevent them from sinking to the bottom of the mould. Line a loaf tin with baking parchment which has previously been soaked and squeezed dry. Pour half of the mixture into the tin, add half the strawberries, pour in the other half of the cake mix and arrange the remaining strawberries over the top. Pre heat the oven to 180°C and cook for 45 minutes. When cooked, garnish the cake with icing sugar. Just before serving, add a dollop of whipped cream to each slice.

An interesting and tasty variant on the strawberry version involves the use of fruits of the forest, enabling you to make a seasonal yoghurt cake even in the middle of summer.
Yoghurt has a long history behind it, leading us to the Turkish world: the name derives from the Turkish ‘yo?urmak’ meaning to curdle or thicken.

Step by step

**Click on the photos to access full step by step!