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An incredible soft, moist and easy Strawberry Cake loaded with fresh strawberries - more than 1 pound! - and made in only one bowl!
Thanks to the large amount of strawberries, this cake is so flavorfull and smells simply amazing.
It stays soft for many days because it features a generous amount of yogurt and it's made with oil and without butter.
This cake is the best easy dessert to make when strawberries are in season! Of course you can make it with other seasonal fruit and frozen fruit too.
Prep Time 25 mins
Cook Time 52 mins
Total Time 1 hr 17 mins
Course Dessert
Cuisine European
Servings 9 Servings
Calories 318 kcal


  • 500 g (1 pound - 17,5 oz) fresh strawberries you can use other seasonal fruit. Frozen strawberries/fruit work well too, but if you can, I suggest to use fresh season fruit!
  • 2 eggs room temperature
  • 210 g (1 cup) sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 245 g (1 cup) plain yogurt You can use sweetened or unsweetened plain yogurt according to your taste.
  • 90 g (1/2 cup) vegetable oil
  • 240 g (2 cups) all purpose flour
  • 8 g (2 tsp) baking powder


  • Chop about 260 g of strawberries in large chunks (for the cake batter) and 240 g in half (for the top of the cake). Set aside.
  • In a large bowl, mix eggs, sugar and vanilla with a hand/stand mixer for at least 5 minutes until you get a thick and pale mix.
  • Add salt, yogurt, vegetable oil and mix at low speed for few seconds just until combined.
  • Sift in baking powder and flour in two times: mix at low speed and stop when it's almost combined: do NOT overmix!
  • With a spatula gently incorpoate chopped strawberries in the batter.
  • Place the batter into a lined 20,5cm-8inch springform cake pan.
  • Top the cake with the halved strawberries.
  • Bake in preheated oven (no fan, upper+lower heat) at 180°C-350°F for about 52 minutes or until a toothpick comes out clean. After about 35 minutes baking you can place an aluminium foil on top to prevent burnt.
  • Cool down mostly in the pan then cool down completely onto a wire rack.
  • You can sparkle some powdered sugar on top (optional).



Store at room temperature for 3 days or in refrigerator for about 1 week.

Hello, I am Valentina! Welcome to How Tasty!

I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.

I created the Youtube channel How Tasty in 2017 to share with you my passion.

You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.

Let’s cook!

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This cake is incredibly easy to make, you just need to use one bowl. My tip is to start making the batter with a hand or stand mixer: mixing the eggs and sugar a long with a hand/stand mixer, helps to give a taller and softer cake becuase you incorporate a lot of air in the batter. For this reason you should mix the eggs and sugar for few minutes with a hand/stand mixer until it turns out very pale and thick.


I made this cake both with sweetened than unsweetened plain yogurt and I liked both of the version. If you are a very sweet tooth, you can choose a plain sweetened yougrt; if you don’t like dessert too sweet, choose an unsweetened plain yogurt. In this case, Greek yourt works well too!


Since this cake features a lot of fruits, it is simply amazing if you use fresh seasonal fruits: peaches, berries, apricots, apples…go for your favourite: your home will smell sooo good when you make this cake!

You can also use frozen fruit, but fresh fruit is better in taste and consistency.