Strawberry yoghurt cake
Strawberry yoghurt cake: a divine meld of tangy yoghurt, sweet strawberries, and a fluffy cake base. Not only is it a showstopper, but this delightful dessert is also a breeze to whip up. Dive into this guide and let’s explore the steps to craft this treat that dances between health and indulgence.
Ingredients
- Fresh strawberries: 1 cup (240 ml)
- Plain yoghurt: 1 cup (240 ml)
- All-purpose flour: 2 cups (480 ml)
- Baking powder: 2 tsp (10 ml)
- Baking soda: 1/2 tsp (2.5 ml)
- Granulated sugar: 1 cup (240 ml)
- Eggs: 3
- Vanilla extract: 1 tsp (5 ml)
- Salt: 1/4 tsp (1.25 ml)
- Unsalted butter, softened: 1/2 cup (120 ml)
Preparation and Cooking Time: Approximately 60 minutes.
Serves: 8 people.
Nutritional Facts (per serving)
- Calories: 250
- Protein: 6g
- Carbohydrates: 35g
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 180mg
- Fiber: 1g
- Sugar: 20g
How to Make Your Strawberry Yoghurt Cake
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prep the Strawberries: Wash and hull the strawberries. Slice them thinly.
- Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- Creaming Butter and Sugar: In another bowl, beat the softened butter and sugar until pale and fluffy.
- Adding Eggs: Beat in the eggs, one at a time.
- Mixing in the Yoghurt: Stir in the yoghurt and vanilla extract.
- Combine: Slowly mix the dry ingredients into the wet mixture until just combined.
- Folding in the Strawberries: Gently fold in the sliced strawberries.
- Pour and Bake: Pour the batter into a greased and floured cake pan. Bake for 45 minutes or until a toothpick comes out clean.
- Cool: Let the strawberry yoghurt cake cool in the pan for 10 minutes, then transfer to a wire rack.
Tips for a Perfect Cake
- Fresh Ingredients: Always use fresh strawberries for the best flavor and texture.
- Monitor Oven Temperature: Ensure even baking by rotating the cake halfway through.
- Storage: The strawberry yoghurt cake remains moist for days when stored in an airtight container.
Serving Suggestions
Serve the strawberry yoghurt cake with a light dusting of powdered sugar or a dollop of fresh whipped cream. You can also drizzle it with a strawberry glaze or serve alongside vanilla ice cream for added indulgence. This cake pairs beautifully with a cup of herbal tea or black coffee.
There you have it! The perfect guide to making a delightful Strawberry yoghurt cake. Perfect for all occasions, it’s a testament to the fact that you don’t need extravagant ingredients to create something genuinely exquisite. So why wait? Go ahead, treat yourself and your loved ones to this scrumptious delight. At AH7, we’re committed to helping you discover not just health but also the joy of great food. Remember, it’s not just about eating right; it’s about enjoying every bite.
STRAWBERRY YOGHURT CAKE
Nutritions
Ingredients
- Fresh strawberries: 1 cup 240 ml
- Plain yoghurt: 1 cup 240 ml
- All-purpose flour: 2 cups 480 ml
- Baking powder: 2 tsp 10 ml
- Baking soda: 1/2 tsp 2.5 ml
- Granulated sugar: 1 cup 240 ml
- Eggs: 3
- Vanilla extract: 1 tsp 5 ml
- Salt: 1/4 tsp 1.25 ml
- Unsalted butter softened: 1/2 cup (120 ml)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prep the Strawberries: Wash and hull the strawberries. Slice them thinly.
- Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- Creaming Butter and Sugar: In another bowl, beat the softened butter and sugar until pale and fluffy.
- Adding Eggs: Beat in the eggs, one at a time.
- Mixing in the Yoghurt: Stir in the yoghurt and vanilla extract.
- Combine: Slowly mix the dry ingredients into the wet mixture until just combined.
- Folding in the Strawberries: Gently fold in the sliced strawberries.
- Pour and Bake: Pour the batter into a greased and floured cake pan. Bake for 45 minutes or until a toothpick comes out clean.
- Cool: Let the strawberry yoghurt cake cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
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