06 May A Healthy Strawberry Cake
Looking for the perfect cake to brighten a celebration without loading up on artificial ingredients? This healthy strawberry cake is exactly what you need. Whether you’re surprising Mom on Mother’s Day, bringing dessert to a brunch, or just craving a fruity treat with your afternoon tea — this cake hits the sweet spot.
The best part? There’s zero cheating here:
❌ No food coloring
❌ No strawberry flavoring
❌ No fancy freeze-dried berries
Just wholesome ingredients, real strawberries, and a soft, flavorful crumb that stays beautifully moist for days. The secret lies in the yogurt and avocado oil-based batter — it’s lighter than butter cakes but sturdier than sponge, making it perfect for handling juicy, fresh strawberries without falling apart.
incredients
For the cake:
- 500g / 1 lb strawberries, hulled
- 250g Greek yogurt, plain and unsweetened
- 1 tsp vanilla extract
- 200g Greek honey
- 125ml avocado oil
- 3 large eggs
- 1 tbsp lemon zest
- 65ml lemon juice (from 1 large lemon)
- 335g whole wheat flour (or half whole wheat, half all-purpose)
- 4 tsp baking powder
- Pinch of salt
For serving:
- Whipped cream
- Extra strawberries
- (Optional: vanilla ice cream if serving warm)
🍰 Instructions
Preheat oven to 200°C / 390°F (180°C fan). Grease or line a 9-inch (23cm) round cake pan with parchment paper.
Prep strawberries:
- Dice about ⅓ of the strawberries into small pieces (1 cup).
- Cut the rest in halves for the topping.
Mix the batter:
In a large bowl, whisk together the yogurt, honey, oil, eggs, lemon zest, lemon juice, and vanilla for about 1 minute. Add the dry ingredients (flour, baking powder, salt) and whisk until smooth and lump-free.Assemble the cake:
Pour half the batter into the pan and smooth the surface. Scatter the diced strawberries evenly. Add the remaining batter and top with halved strawberries, cut side down.Bake for 50 minutes or until a skewer inserted into the center comes out clean. If it browns too fast, loosely cover with foil.
Cool: Let the cake sit in the pan for 15 minutes before turning it out onto a wire rack. Let it cool for another 15 minutes before slicing and serving.
🍓 Serving Suggestions
Serve at room temperature or slightly warm, topped with whipped cream and fresh strawberries. For a cozy dessert twist, pair it warm with vanilla ice cream. It’s pure comfort!
🧊 Storage Tips
- This cake stays moist for up to 5 days, thanks to the yogurt and oil combo.
- In hot/humid climates: store in the fridge and let it come to room temp before serving.
- In cooler climates: it’s fine on the counter in an airtight container.
- Freezes beautifully — simply thaw before serving.
Watch my recipe here:
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