Strawberry, almond and yogurt cake

There is something magical about a cake that feels light, fruity, and comforting all at once. This Strawberry, Almond and Yogurt Cake brings that magic straight to your kitchen. The moment it comes out of the oven, you’ll smell the sweet strawberries, the warm nuttiness from the almonds, and the gentle tang of yogurt. Trust me, you’re going to love this because every slice tastes like sunshine on a plate, soft and moist with a beautiful balance of flavor.

Behind the Recipe

This recipe was inspired by a summer afternoon when I wanted something sweet but not too heavy. Yogurt cakes have always been a favorite in my home because they stay moist for days, and adding strawberries felt like the perfect seasonal touch. Almonds came naturally after that because they add a delicate crunch that makes each bite special. Let me tell you, this cake quickly became the kind of treat everyone asks for again.

Recipe Origin or Trivia

Yogurt cakes are incredibly popular in France and other parts of Europe because they are simple, reliable, and wonderfully moist. Almonds have been used in European baking for centuries, adding richness and depth to pastries and sweets. When fresh strawberries came into the picture, the result became a dessert that fits any season and any table, especially when you want something both comforting and refreshing.

Why You’ll Love Strawberry, Almond and Yogurt Cake

Before we get to mixing and whisking, here are a few reasons why this cake is a total game changer.

Versatile: Perfect for breakfast, snack time, dessert, or even afternoon tea.

Budget-Friendly: Uses simple ingredients without anything fancy.

Quick and Easy: The batter comes together in minutes with minimal steps.

Customizable: Works with blueberries, raspberries, or mixed berries too.

Crowd-Pleasing: Light, fruity, and universally loved.

Make-Ahead Friendly: Stays moist for days thanks to the yogurt.

Great for Leftovers: Tastes even better the next day as the flavors settle.

Chef’s Pro Tips for Perfect Results

Here are a few little tips to help you bake a cake that feels bakery worthy.

1. Use room temperature yogurt for a smoother batter.
2. Pat the strawberries dry so they don’t add excess moisture.
3. Do not overmix because that keeps the crumb tender.
4. Add a few strawberry slices on top for extra color.
5. Toast the almonds lightly before adding them for a deeper aroma.

Kitchen Tools You’ll Need

A few simple tools are all you’ll need to bring this cake to life.

Mixing Bowls: For combining wet and dry ingredients.
Whisk: Helps create a smooth, airy batter.
Spatula: Perfect for folding strawberries gently.
8 inch Cake Pan: Ideal for even baking.
Parchment Paper: Helps release the cake neatly.

Ingredients in Strawberry, Almond and Yogurt Cake

Each ingredient plays a part in creating a cake that is moist, flavorful, and tender in every bite. Here’s your full list.

1. All Purpose Flour: 1 and 1/2 cups which gives structure while keeping the crumb soft.
2. Baking Powder: 2 teaspoons which helps the cake rise beautifully.
3. Salt: a pinch which balances the sweetness.
4. Granulated Sugar: 3/4 cup which adds sweetness and moisture.
5. Greek Yogurt: 1 cup which keeps the cake moist and tender.
6. Eggs: 2 large which bind the cake and help with texture.
7. Vegetable Oil: 1/3 cup which adds richness without heaviness.
8. Vanilla Extract: 1 teaspoon which enhances the flavor.
9. Fresh Strawberries: 1 and 1/2 cups chopped which add juicy, fruity sweetness.
10. Almond Flour: 1/2 cup which adds softness and mild nuttiness.
11. Slivered Almonds: 1/3 cup which give a lovely crunchy finish.

Ingredient Substitutions

When you need to adapt, here are some great options.

Greek Yogurt: Use sour cream or plain yogurt.
Strawberries: Swap for raspberries, blueberries, or blackberries.
Vegetable Oil: Use melted butter or light olive oil.
Almond Flour: Use extra all purpose flour if needed.

Ingredient Spotlight

Strawberries: Fresh strawberries become sweet, soft, and fragrant when baked, adding bursts of fruit in every bite.

Almond Flour: This ingredient gives the cake its tender, melt in your mouth texture and enhances the nutty aroma.

Instructions for Making Strawberry, Almond and Yogurt Cake

Now we get to the part where everything starts to come together. Follow these steps and enjoy the process.

1. Preheat Your Equipment:
   Preheat your oven to 350 F to ensure even baking.
2. Combine Ingredients:
   In one bowl whisk flour, almond flour, baking powder, and salt. In another bowl mix sugar, yogurt, eggs, oil, and vanilla. Fold the dry mixture into the wet until just combined.
3. Prepare Your Cooking Vessel:
   Grease an 8 inch cake pan and line the bottom with parchment paper.
4. Assemble the Dish:
   Fold the chopped strawberries gently into the batter. Pour the mixture into the pan and smooth the top. Sprinkle slivered almonds over the surface.
5. Cook to Perfection:
   Bake for 35 to 40 minutes until golden and a toothpick comes out clean.
6. Finishing Touches:
   Let the cake cool for at least 20 minutes before unmolding. Add a few extra strawberries on top if desired.
7. Serve and Enjoy:
   Slice and enjoy at room temperature. The cake pairs beautifully with tea, coffee, or a spoonful of extra yogurt.

Texture and Flavor Secrets

The yogurt gives this cake its signature tender and moist interior while the almond flour adds a soft, nutty finish. Strawberries burst slightly as they bake, creating juicy pockets throughout. The slivered almonds toast on top, offering a light crunch that contrasts perfectly with the delicate crumb.

Cooking Tips and Tricks

A few simple touches make a big difference.

• Dry the strawberries well to avoid soggy spots.
• Do not overbake to keep the cake moist.
• Add a tiny bit of lemon zest for a bright lift.

What to Avoid

Here’s what to keep in mind while baking.

• Avoid using frozen strawberries because they release too much liquid.
• Don’t skip the parchment paper which helps the tender cake come out cleanly.
• Avoid cutting the cake while too hot which can cause crumbling.

Nutrition Facts

Servings: 8
Calories per serving: 290
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Make Ahead and Storage Tips

This cake stores beautifully. You can bake it a day in advance and keep it covered at room temperature for two days or refrigerate it for up to four days. The flavors deepen as it rests. You can also freeze slices individually for up to three months. Thaw at room temperature and enjoy as if freshly baked.

How to Serve Strawberry, Almond and Yogurt Cake

Serve this cake with a dusting of powdered sugar, a dollop of yogurt, or a handful of fresh berries. It pairs perfectly with iced tea in summer or warm tea in winter. You can also add a drizzle of honey if you want a little extra sweetness.

Creative Leftover Transformations

If you have leftovers, here are a few ideas to keep things fun.

• Turn slices into a breakfast parfait with yogurt and berries.
• Cube the cake and use it for a berry trifle.
• Toast lightly and spread with almond butter for a cozy snack.

Additional Tips

Add a bit of almond extract for extra depth. Use a mix of ripe and slightly firm strawberries for texture variation. And always let the cake cool completely for the cleanest slices.

Make It a Showstopper

Top the cake with fresh strawberries arranged in a spiral and sprinkle extra almonds for a stunning presentation. Serve it on a vintage style plate to highlight its rustic charm.

Variations to Try

Here are some fun twists if you want to change things up.

1. Add blueberries for a mixed berry version.
2. Add coconut flakes to the batter for a tropical touch.
3. Use honey instead of sugar for a softer sweetness.
4. Swirl strawberry jam into the batter for bursts of flavor.

FAQ’s

Q1: Can I use frozen strawberries
A1: It is not recommended because they release too much moisture.

Q2: Can I make this cake gluten free
A2: Yes, use a gluten free flour blend designed for baking.

Q3: Can I add nuts inside the cake
A3: Yes, chopped almonds or pistachios work well.

Q4: Can I use flavored yogurt
A4: Plain or vanilla yogurt is best for balance.

Q5: Why did my cake sink
A5: It may have been underbaked or overmixed.

Q6: Can I reduce the sugar
A6: Yes, reduce by one third without affecting texture.

Q7: Can I bake in a loaf pan
A7: Yes, but extend baking time by about 10 minutes.

Q8: Can I use almond milk
A8: Yes, it works well but does not replace the yogurt.

Q9: How do I keep strawberries from sinking
A9: Toss them lightly in a spoonful of flour before adding.

Q10: Can I frost this cake
A10: Yes, a light yogurt glaze works beautifully.

Conclusion

This Strawberry, Almond and Yogurt Cake is everything you want in a homemade treat. It is soft, fruity, lightly nutty, and beautifully moist. Whether you serve it for brunch or dessert, it brings a little warmth and joy to the moment. Trust me, once you bake it, you’ll find yourself returning to this recipe again and again.

Print