GlowFit Kitchen
← Home

Strawberry Yogurt Summer Cake: Light, Juicy & Blissfully Simple

Cakes · June 21, 2026 · 8 min read · 65 min total

Strawberry Yogurt Summer Cake: Light, Juicy & Blissfully Simple is a cakes recipe, about 65 minutes total, serves 10, easy difficulty.

A golden, moist strawberry yogurt cake topped with vibrant fresh strawberries and a light dusting of powdered sugar on a summer table.

Nothing says summer like a cake bursting with fresh strawberries. This Strawberry Yogurt Summer Cake is your go-to recipe for sunny days—light, juicy, and just the right amount of sweet. The secret? Greek yogurt for a lovely, tender crumb with less fat and extra protein!

Whether you’re celebrating with friends or bringing a little joy to your afternoon tea, this simple recipe puts seasonal fruit at the center—making healthy baking delicious and effortless.

A bowl of fresh, vibrant strawberries on a sunny kitchen counter.
Fresh summer strawberries—juicy, sweet, and perfect for baking.

Why This Cake Is Perfect for Summer Wellness

Fresh strawberries are naturally low in calories and packed with antioxidants, vitamin C, and fibre—helping you feel satisfied and nourished. Using Greek yogurt in the cake not only makes it wonderfully moist, but also adds protein to keep your energy steady. This recipe is lower in sugar than classic cakes and uses olive oil for a heart-healthy twist, so you can indulge mindfully.

Greek yogurt cake batter with sliced strawberries gently folded in a glass bowl.
Greek yogurt and strawberries swirl together for a moist, healthy cake batter.

Tips for Extra Juiciness and Flavour

For the juiciest result, use ripe, in-season strawberries and gently fold them into your batter right before baking. A hint of lemon zest brightens the cake’s flavour, while a sprinkle of sliced almonds (optional) gives a lovely crunch. You can swap strawberries for any summer berry, but there's something magical about that sweet, sun-ripened strawberry taste.

Freshly baked strawberry yogurt cake with almonds and strawberry slices cooling on a rack.
The baked strawberry yogurt cake cooling, ready to slice and share.

How to Serve and Store Your Summer Cake

Let the cake cool completely before slicing to keep it extra moist. Top with a few extra fresh strawberries and a dusting of powdered sugar just before serving. It pairs beautifully with a dollop of Greek yogurt or a handful of berries on the side. Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

Recipe

Ingredients

  • 300 g fresh strawberries, hulled and sliced
  • 200 g plain Greek yogurt (low-fat works well)
  • 180 g plain flour
  • 100 g coconut sugar or brown sugar
  • 60 ml extra virgin olive oil
  • 2 large eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • Pinch of salt
  • Optional: 30 g sliced almonds for topping

Method

  1. Preheat your oven to 180°C. Line a 20 cm round cake tin with baking paper.
  2. In a large bowl, whisk together the Greek yogurt, sugar, eggs, olive oil, vanilla, and lemon zest until smooth.
  3. In a separate bowl, mix flour, baking powder, and salt. Gently fold dry ingredients into the wet mixture just until combined—don’t overmix.
  4. Reserve a handful of strawberries for topping, then fold the rest gently into the batter.
  5. Pour the batter into your prepared tin. Scatter reserved strawberries and, if you like, sliced almonds on top.
  6. Bake for 35–40 minutes until golden and a skewer comes out clean. Let cool before removing from the tin.
  7. Slice, top with extra strawberries, and enjoy!