Strawberry Yogurt Sheet Cake

This luscious strawberry yogurt cake is a tender, moist delight that celebrates the freshness of ripe strawberries fused with the tangy creaminess of yogurt, balanced by a subtle vanilla undertone.

Brimming with fresh fruit, a whisper of sweet vanilla sugar, and a fluffy crumb achieved through the gentle lift of baking powder, this cake transforms everyday pantry staples into an unforgettable centerpiece for afternoon tea, brunch gatherings, or any occasion that calls for a bright, berry‑studded treat.

Preparation, Cook, and Total Times

Timing is key to flawless results in baking, ensuring optimal texture and flavor development.

• Preparation Time: 25 minutes (including washing, hulling, and slicing strawberries; measuring and mixing ingredients)

• Cook Time: 45 minutes (at 180 °C/360 °F, or until a toothpick inserted in the center emerges clean)

• Cooling & Glazing Time: 30 minutes (allowing the cake to rest and reach room temperature before dusting)

• Total Time: Approximately 1 hour 40 minutes

Yield

This recipe produces one 27 × 18 cm (10.5 × 7 in) rectangular cake, yielding:

• Servings: 12–16 generous slices, depending on portion size. Perfect for sharing at small gatherings or enjoying as indulgent leftovers.

Cuisine

Rooted in European home baking traditions, this recipe embodies the spirit of French “gâteau” and Italian “ciambella” styles—simple, rustic cakes that highlight local produce and straightforward techniques.

Full List of Ingredients

Gather the following ingredients for seamless assembly and outstanding results:

• Dry Ingredients:

  • 250 g (1 cup + 2/3 cup) all‑purpose flour, leveled

  • 2 tsp baking powder

  • A pinch of fine sea salt

• Sugars & Flavorings:

  • 120 g (2/3 cup) granulated sugar

  • 10 g (2 tsp) vanilla sugar (or substitute 1 tsp vanilla extract)

  • Zest of 1 lemon (optional, to enhance strawberry brightness)

• Wet Ingredients:

  • 3 large eggs, at room temperature

  • 250 g (1 cup + 1 /4 cup) plain yogurt (full‑fat or Greek-style for richness)

  • 50 ml (1/4 cup) neutral oil (vegetable, canola, or light olive oil)

  • 1 tbsp white vinegar or lemon juice (activates baking powder for extra lift)

• Fruit & Finish:

  • 400 g (about 3 cups) fresh strawberries, hulled and halved or quartered (depending on size)

  • Icing sugar (powdered sugar), for dusting just before serving

Step‑by‑Step Cooking Directions

Each careful step ensures maximum moisture retention, even baking, and a beautiful presentation:

1. Prepare the Pan & Preheat Oven

   • Preheat oven to 180 °C (360 °F).

   • Grease a 27 × 18 cm (10.5 × 7 in) baking pan with butter or oil, then line with parchment paper, leaving a slight overhang on two sides for easy cake removal.

2. Wash, Hull, and Slice Strawberries

   • Rinse strawberries under cold water, gently pat dry, remove green caps, and halve or quarter depending on berry size. Set aside in a bowl.

3. Combine Dry Ingredients

   • In a medium bowl, whisk together flour, baking powder, vanilla sugar, and salt until evenly distributed and no lumps remain. This aerates the flour and ensures even leavening.

4. Whisk Eggs & Sugars

   • In a separate large bowl, crack in the eggs. Add granulated sugar and lemon zest (if using).

   • Using a whisk or electric mixer on medium speed, beat for 3 minutes until the mixture is pale, slightly thickened, and the sugar begins to dissolve.

5. Incorporate Yogurt, Oil, and Vinegar

   • Stir the yogurt into the egg mixture until blended.

   • Gradually drizzle in the oil while whisking gently to emulsify.

   • Stir in the vinegar or lemon juice; you’ll notice tiny bubbles forming, indicating activation that will lighten the batter.

6. Fold in Dry Ingredients

   • Sift or gradually add the dry ingredients into the wet mixture in three additions.

   • After each addition, use a silicone spatula to fold gently from the bottom up, ensuring minimal deflation of the whipped eggs.

   • Stop mixing when no streaks of flour remain, but the batter is still light and airy.

7. Layer Strawberries & Pour Batter

   • Spread half of the sliced strawberries in an even layer over the bottom of the prepared pan. This fruit layer at the base will singe slightly to create a jammy bottom crust.

   • Pour two‑thirds of the batter over the strawberry layer, smoothing the top lightly.

   • Scatter the remaining strawberries on top of this batter layer, then dollop and gently spread the remaining batter to mostly cover the fruit, leaving a few berries visible for a decorative effect.

8. Bake the Cake

   • Place the pan on the center rack of the preheated oven.

   • Bake for 40–45 minutes, rotating the pan halfway through for even browning.

   • Toothpick Test: Insert a toothpick into the center—if it comes out clean or with a few moist crumbs (not wet batter), the cake is done.

9. Cool & Remove from Pan

   • Once baked, remove from oven and place on a wire rack. Allow to cool in the pan for 10 minutes.

   • Using the parchment overhang, lift the cake out of the pan and set directly on the wire rack to cool completely (about 20 minutes).

10. Garnish & Serve

• When the cake reaches room temperature, dust generously with icing sugar.

• Slice into 12–16 portions, wiping the knife clean between cuts for perfect edges.

Nutritional Information

A generous slice (1/12th of the cake) provides approximately:

• Calories: 320 kcal

• Total Fat: 12 g (Saturated Fat: 2 g)

• Cholesterol: 70 mg

• Sodium: 150 mg

• Total Carbohydrates: 48 g (Fiber: 2 g; Sugars: 30 g)

• Protein: 6 g

Origins and Popularity of the Recipe

Strawberry yogurt cake traces its roots to Eastern European and German “kuchen” traditions, where seasonal fruits and dairy products come together in simple sheet cakes. Yogurt became a popular ingredient in post‑war Europe, prized for its tang and moisture‑retaining properties. The advent of chemical leaveners in the 19th century simplified home baking, allowing bakers to achieve light, tender crumbs without yeast.

In recent decades, the rise of health‑conscious baking—seeking to reduce butter and oil—has propelled yogurt‑based cakes into global popularity. Food bloggers and home bakers alike praise their forgiving nature, adaptability to fruits like blueberries or raspberries, and the gentle flavor that allows varying extracts (almond, vanilla) and zests to shine. This particular cake has become a staple at springtime picnics, potlucks, and weekend brunches, celebrated for its vibrant color, ease of preparation, and delightful balance of sweetness and tang.

Reasons Why You’ll Love the Recipe

This strawberry yogurt cake offers multiple reasons to earn a spot in your baking repertoire:

• Effortless Assembly: No creaming butter—just whisk and fold.

• Moist Texture: Yogurt infuses every crumb with gentle tang and moisture that resists staling.

• Seasonal Flexibility: Swap strawberries for raspberries, peaches, or cherries when in season.

• Visual Appeal: A mosaic of fresh fruit peeks through a golden, sugar‑dusted surface.

• Balanced Sweetness: Vanilla and fruit flavors shine without becoming cloying.

Health Benefits

• Probiotic Support: Yogurt contributes live cultures that can support gut health.

• Reduced Fat Content: Uses oil judiciously, eliminating the need for large amounts of butter.

• Vitamin C Boost: Fresh strawberries and optional lemon zest provide antioxidants and immune support.

• Protein‑Rich Base: Eggs and yogurt supply essential amino acids for muscle maintenance.

• Lower Glycemic Impact: Combining fruit and yogurt helps moderate sugar absorption.

Serving Suggestions

Elevate the cake experience with thoughtful pairings:

• Fresh Berries & Cream: Serve alongside a bowl of macerated berries and lightly whipped cream.

• Tea & Coffee: Pairs beautifully with Earl Grey tea, matcha latte, or a smooth cappuccino.

• Cheese Plate: Offer soft cheese, such as ricotta or mascarpone, with a drizzle of honey.

• Brunch Spread: Include alongside quiches, frittatas, and smoked salmon for a festive brunch buffet.

Cooking Tips

Master these insights for consistent success:

• Room‐Temperature Ingredients: Ensure eggs and yogurt are not cold to aid emulsion and volume.

• Do Not Overmix: Fold flour just until incorporated to prevent a tough crumb.

• Prevent Soggy Bottoms: Squeeze excess moisture from fruit and coat berries in a dusting of flour before layering if your strawberries are very ripe.

• Pan Positioning: Bake on the middle rack to avoid top or bottom scorching.

• Check Early: Begin the toothpick test at 35 minutes to avoid overbaking.

Variations to Try

Experiment with these delightful twists:

• Berry Trio: Replace half the strawberries with raspberries or blueberries for color contrast.

• Almond Infusion: Add 1 tsp almond extract to the wet ingredients and top with flaked almonds before baking.

• Lemon Yogurt Pop: Stir in 2 tbsp lemon juice to the cake batter and top with a lemon‑yogurt drizzle.

• Gluten‑Free Option: Substitute flour with a 1:1 gluten‑free baking blend, checking for doneness slightly earlier.

• Streusel Topping: Combine 50 g flour, 30 g sugar, and 30 g butter into crumbs; sprinkle over batter before baking for a crunchy top.

Conclusion

This strawberry yogurt cake epitomizes the joy of simple, fruit‑forward baking—effortless yet elegant, moist yet light, vibrant yet balanced. Whether you follow it with a dusting of icing sugar or pair it with fresh cream, the combination of tangy yogurt, sweet vanilla sugar, and juicy berries will delight every palate. Its flexibility for seasonal fruits and ease of preparation make it an indispensable recipe for bakers seeking both reliability and creativity.

Comprehensive FAQ

1. Can I use frozen strawberries?
   Yes—thaw and drain excess liquid before folding into batter to prevent sogginess, then proceed as usual.

2. Why does my cake sink in the middle?
   Overmixing the batter or opening the oven door mid‑bake can cause collapse; fold gently and keep the oven closed until the final minutes.

3. How do I store leftovers to maintain freshness?
   Wrap cooled slices in plastic wrap or store in an airtight container at room temperature up to 2 days; refrigerate up to 4 days.

4. Is there an egg‑free alternative?
   Substitute each egg with a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested 5 minutes), though texture will be denser.

5. Can I halve the recipe?
   Yes—use a 20 × 20 cm pan and reduce bake time by 5–10 minutes, checking for doneness early.

6. My cake is too dense—how do I lighten it?
   Ensure baking powder is fresh, sift dry ingredients, and avoid overfolding batter.

7. Can I add chocolate chips?
   Sprinkle 50–75 g mini chocolate chips over the first batter layer for a playful twist.

8. How do I make a shiny glaze instead of sugar dusting?
   Warm 2 tbsp apricot jam, thin with a splash of water, and brush over the cooled top.

9. What’s the best way to remove the cake cleanly?
   Use the parchment overhang to lift the cake gently from the pan onto a cooling rack.

10. Can I serve this cake warm?
    Absolutely—warm slices for 10 seconds in the microwave or 5 minutes in a low oven (150 °C/300 °F) for a comforting treat.