Ingredients
🧺 INGREDIENTS
Serves a family of 5 with leftovers (8–10 slices)
Dry Ingredients
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1 Âľ cups whole wheat pastry flour (or white whole wheat)
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1 ½ teaspoons baking powder
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ÂĽ teaspoon baking soda
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ÂĽ teaspoon fine sea salt
Wet Ingredients
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½ cup plain Greek yogurt (or dairy-free yogurt)
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â…“ cup honey or maple syrup
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â…“ cup neutral oil (avocado or light olive oil)
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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Zest of 1 lemon (optional but recommended)
Strawberries
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1 ½ cups fresh strawberries, hulled and chopped
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1 tablespoon flour (for tossing)
Optional Topping
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½–1 cup fresh sliced strawberries
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Light dusting of powdered sugar or coconut sugar
Instructions
Preheat oven to 350°F (175°C).
Grease and line an 8-inch round cake pan with parchment paper.
Tip: Parchment ensures easy removal—especially important with fruit-heavy cakes.
Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Tip: Proper aeration prevents dense spots.
In a large bowl, whisk yogurt, sweetener, oil, eggs, vanilla, and lemon zest until smooth.
Tip: Room-temperature eggs blend more evenly.
Toss chopped strawberries with 1 tablespoon flour.
Tip: This keeps them suspended throughout the cake instead of sinking.
Fold dry ingredients into wet ingredients just until combined.
Gently fold in strawberries.
Tip: Stop mixing once no dry flour remains.
Pour batter into pan. Smooth top. Scatter sliced strawberries on top.
Bake 40–45 minutes, until a toothpick comes out clean and the top is lightly golden.
Cool 15 minutes before removing from pan.