Yogurt Cake with Berries and Cream
Sending you off into the weekend with this gorgeously seasonal Yogurt Cake with Berries and Cream! If you ❤️ strawberry shortcake, this is its lighter, less labor intensive cousin. One bite and I guarantee you’ll find yourself making this on repeat all summer long!
That’s because, in addition to being super delicious, it’s also super easy to whip up!
The cake comes together in just a matter of minutes with no need for an electric mixer—
And the berries and cream take only minutes to prepare too!
And oh, what deliciousness this trio delivers!
The cake, bolstered by both yogurt and milk, is light, fluffy and not too sweet!
The berries, which get macerated in a little sugar, add just the right amount of tart/sweetness that only fresh, seasonal berries can bring—
And the vanilla whipped cream rounds everything out in that pillowy, creamy, heavenly way!
Major yum!
I hope, hope, hope you can find the time to put this together over the weekend. I promise it won’t disappoint! Have a wonderful one my friends!!xoxo
Yogurt Cake with Berries and Cream
Makes 8-10 servings
Prep Time for Cake: 10 minutes; Bake Time: 35-45 minutes; Prep Time for Berries: 30 minutes; Prep Time for heavy cream: 2-3 minutes
Ingredients
For the cake
Softened butter for greasing the pan
1 ½ cups unbleached, all-purpose flour, plus a little extra for the pan
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup sugar
½ cup plain full-fat yogurt
½ cup canola oil
¼ cup whole milk (you could use 2% too)
2 large eggs
1 teaspoon vanilla extract
For the berries
1 quart fresh strawberries, hulled and sliced (feel free to sub in any berries you prefer or mix them together)
¼ cup sugar
For the whipped cream
1 cup heavy cream
2 tablespoons confectioners’ sugar
½ teaspoon vanilla extract
The Recipe
1. Preheat oven to 350º. Butter and flour an 8 or 9-inch cake pan and line the bottom with a round of parchment paper. Set aside.
2. To make the cake: Whisk the flour, baking powder and salt together in a medium bowl and set aside.
3. In a large bowl, whisk together the sugar, yogurt, oil, milk, eggs and vanilla until smooth. Use a rubber spatula to gently fold the dry ingredients into the wet ones until just combined—do not over mix.
4. Scrape the batter into the prepared pan and smooth the top. Bake the cake for 35-45 minutes until the top looks golden and a tester inserted into the center comes out completely clean. Let the cake cool for about 20 minutes in the pan on a wire rack, then invert, remove paper and let cake continue to cool completely. You can definitely make the cake a day before and keep it well wrapped at room temperature.
5. To make the berries: About 30 minutes before you are ready to serve the cake, place the sliced berries and sugar in a medium bowl and stir well to combine. Let sit and stir a few times to help the juices release from the berries.
6. Right before you are ready to serve the cake, prepare the whipped cream. Use an electric mixer to beat the cream, sugar and vanilla together on high speed until peaks form.
7. Slice the cake into wedges, top with a dollop of whipped cream and a generous spoonful or two of berries.
Enjoy!
Note: Recipe adapted from The Minimalist Kitchen by Melissa Coleman. I tinkered with ingredients and proportions.
