EASY STRAWBERRY CAKE

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.