I don’t know about you, but I can’t get enough of fresh strawberries when they are in season. We buy them in large quantities, as well as go pick them straight from the fields, and generally try and consume as many as possible while they are at their peak. So bright, so juicy, so sweet. And I also really love healthy dessert recipes and ideas. I like to get my sweet tooth fix and still feel good. It means I can have a piece as big as my face and not feel one smidge bad about it. Even if I’m having that ginormous piece of cake for breakfast. And again for afternoon snack. And maybe another sliver for dessert. So today, I made you an ultra moist, ultra light, ultra fluffy strawberry yogurt cake! And I did it without any butter or oil. But you’d never know with those thick, tall slices that are so scrumptious. I can’t resist! This cake is really easy to make, too. Just mix up the dry ingredients, the wet ingredients, combine and fold in those pretty strawberries. Then pop it in the oven and wait for the magic to happen. And enjoy the wafting aroma of homemade cake cause it smells heavenly as it bakes! This strawberry yogurt cake makes a wonderful light dessert in spring and summer all on its own. But you can dress it up and take it out dancing, too.
Serving Ideas:
Serve with vanilla ice cream or whipped cream. Make a cream cheese frosting to ice the cake. Top it with some sweetened Greek yogurt or a drizzle of vanilla glaze. Drizzle individual pieces with honey or some melted chocolate.
Basically, you can’t go wrong with this cake. An easy, healthy strawberry yogurt cake. Dive into the freshness with your fork and enjoy! XO, Kathryn P.S. Are you overloaded with strawberries too? Check out my strawberry oat bread with chocolate chips and my easy freezer strawberry jam, naturally sweetened with honey. They both freeze great so you can enjoy strawberries long after the season ends! Storing: After the first couple of days, if it somehow makes it that long in your house, this is best stored in the fridge.
