This strawberry snack cake is light, soft, and made with fresh strawberries baked right on top. Yogurt keeps the crumb moist and tender without making the cake heavy, resulting in an easy, unfussy cake that’s perfect for snacking, coffee breaks, or a simple dessert. It’s lightly sweet, comes together with everyday ingredients, and doesn’t require frosting or special occasion baking.
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Easy strawberry snack cake with fresh strawberries
This light and airy Strawberry Yogurt Snack Cake is one of my favorite fruit desserts.
This recipe is inspired by a simple Polish-style fruit cake I’ve made for years, where fresh fruit is baked directly into a light, yogurt-based batter.
The cake is packed with fresh strawberries and just perfect for strawberry season - whether you’re growing, farm-picking, or just grabbing a whole bunch on sale in the produce section.
Ingredient notes
- All purpose flour - I like King Arthur's.
- Plain yogurt - I’ve tried this recipe with both regular and Greek yogurt. Regular works better.
- Granulated sugar
- Butter - melted, or any liquid plant oil can be used as well
- Baking powder - not baking soda
- Vanilla extract - use a quality extract for best flavor
- Fresh strawberries - hulled and halved
See recipe card for exact quantities.
How to make strawberry yogurt snack cake
- Step 1: Preheat the oven to 350° and line a 9-inch square pan with parchment paper.
- Step 2: Whisk together flour and baking powder in a medium bowl. Set aside.
- Step 3: In the bowl of a stand mixer, beat eggs and sugar on medium-high until the mixture and has doubled in volume and has thickened.
- Step 4: It should be pale and creamed. Now add yogurt, butter (or oil) and vanilla. Beat on low speed until combined.
- Step 3: Add flour in 2 equal parts.
- Step 4: Mix on low speed just until incorporated.
- Step 3: Transfer the batter into the prepared cake pan. Smooth the top with a spatula. Arrange the strawberries on top of the cake batter cut side down. Cover the entire surface of the cake.
- Step 4: Bake for 45 mins at 350 degrees or until a toothpick inserted in the center of the cake comes out clean.
- Cool on a wire rack for at least 20 minutes, then remove from the pan holding by the parchment paper. Sprinkle with powdered sugar, if you want to. Serve still warm or at room temperature.
How to Store Leftover Cake
This strawberry cake keeps well for several days. Cool completely and store in an airtight container at room temperature for up to 2 days, or up to 5 days in the refrigerator. Let refrigerated cake come to room temperature before serving for the best texture and flavor.
To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
Why Bake with Yogurt?
Yogurt is great for baking! It adds moisture, tenderness, and a subtle tangy flavor to baked goods. Baking with yogurt gives cake a light, fluffy texture (like in my no yeast babka cake) and is also a great choice for healthier baking because it adds richness without the need for a lot of butter or oil.
Yogurt is especially great in snack cakes because it adds moisture without making the cake dense or heavy.
More Recipe Tips & Tricks
- I have tested this cake with both plain yogurt and Greek yogurt and the texture of the cake made with regular plain is lighter and airier.
- Make sure the melted butter has cooled before you add it to the creamed eggs and sugar. You can also use neutral flavor oil of choice.
- Reduce sugar to ⅔ cup if you’re looking to cut back. The cake will be less sweet but still delicious!
- Strawberries can be swapped for other fresh berries like blueberries, raspberries, or blackberries. You can even use multiple types or try a combo of strawberries and fresh rhubarb for a sweet-tart twist.
- You can also add some lemon juice or lemon zest for a sweet-tart combo if rhubarb can’t be found.
- Use a large bowl and electric mixer if you don't have a stand mixer
- This cake can also be made in a round spring form cake pan if you prefer.
Recipe FAQs
A strawberry snack cake is a simple, unfussy cake meant to be enjoyed any time of day—no frosting, no layers, no special occasion required. This version uses yogurt in the batter to keep the cake light and moist, with fresh strawberries baked right on top for natural sweetness and flavor.
No, frozen strawberries aren’t recommended for this recipe. They release too much moisture as they bake, which can make the cake soggy and affect the texture. For best results, stick with fresh strawberries. If you want to bake with frozen strawberries, make this Apple Strawberry Crisp instead.
You can but Greek yogurt is much thicker than regular yogurt so if you do a 1:1 swap, the cake will turn out too dense. I recommend thinning it slightly with a tablespoon or two of milk.
Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
More strawberry recipes
Recipe
Strawberry Snack Cake With Yogurt
Equipment
- 1 9-inch square cake pan
Ingredients
- 1 ⅔ cup all purpose flour
- 1 cup plain yogurt
- 1 cup granulated sugar
- 5 tablespoon butter melted, or any liquid plant oil
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla
- 14 oz strawberries halved
- 2 eggs large
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 9-inch square cake pan with parchment paper.
- In a medium bowl whisk together flour and baking powder. Set aside.
- In the bowl of a stand mixer, combine the eggs and sugar. Beat on medium-high speed until the mixture is pale, thick, and has doubled in volume — this should take about 7 minutes.
- Add yogurt, cooled melted butter (or oil) and vanilla and beat on low speed until combined.
- Add the flour in two additions, mixing on low speed just until incorporated. Be careful not to overmix — you want to keep the batter light and airy.
- Transfer the batter into the prepared cake pan. Smooth out the top.
- Gently arrange the halved strawberries on top of the batter, cut side down, pressing them in slightly to evenly cover the surface of the cake.
- Bake for 45 mins at 350 degrees or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack for at least 20 minutes, then remove from the pan holding by the parchment paper.
- Sprinkle with powdered sugar, if you want. Serve still warm or at room temperature.
Video
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Kelly says
This is like a perfect mix of pound cake, angel food cake, and strawberry short cake all mixed into one. Love it!