Ingredients
🧺 INGREDIENTS
Serves a family of 5 with leftovers (8–10 slices)
Dry Ingredients
-
1 ¾ cups whole wheat pastry flour (or white whole wheat)
-
1 ½ teaspoons baking powder
-
¼ teaspoon baking soda
-
¼ teaspoon fine sea salt
Wet Ingredients
-
½ cup plain Greek yogurt (or dairy-free yogurt)
-
⅓ cup honey or maple syrup
-
⅓ cup neutral oil (avocado or light olive oil)
-
2 large eggs, room temperature
-
1 teaspoon vanilla extract
-
Zest of 1 lemon (optional but recommended)
Strawberries
-
1 ½ cups fresh strawberries, hulled and chopped
-
1 tablespoon flour (for tossing)
Optional Topping
-
½–1 cup fresh sliced strawberries
-
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.