👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease and flour an 8 or 9-inch round cake pan, or line with parchment paper.
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2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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3
In a large bowl, whisk the granulated sugar, eggs, and vanilla extract until light and frothy, about 1 minute. Stir in the Greek yogurt and melted butter until smooth and well combined.
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4
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
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5
Gently fold in the chopped fresh strawberries and lemon zest until evenly distributed throughout the batter.
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6
Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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7
Let the cake cool in the pan on a wire rack for 10-15 minutes, then invert it onto the rack to cool completely.
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8
Once cooled, dust generously with powdered sugar before slicing and serving. Garnish with extra fresh strawberries if desired.
💡 Notes
For best results, use ripe, seasonal strawberries. If using frozen strawberries, do not thaw; toss them with a tablespoon of flour before adding to the batter to absorb excess moisture. Store leftover cake loosely covered at room temperature for 2-3 days, or refrigerate for longer freshness.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
6g
Total Fat
10g
Saturated Fat
5g
Carbs
40g
Fiber
2g
Sugar
20g
Sodium
250mg
Cholesterol
55mg
