Mini strawberry loaves

Instructions

1. Preheat oven to 180°C or 160°C fan-forced. Spray an 8 hole (1 cup/250ml capacity) mini loaf tin with oil and line with baking paper.
2. Using electric beaters, beat caster sugar and spread in a mixing bowl until pale and creamy. Add eggs, one at a time, beating well after each addition until combined. Stir in yogurt and vanilla. Add flour and stir until just combined.
3. Spoon half the cake mixture into prepared pan holes. Top each with a layer of sliced strawberries and remaining cake mixture. Bake for 18–20 minutes or until cooked when tested with a skewer. Cool cakes in tin for 5 minutes before turning out onto a wire rack to cool. Serve cakes warm or cold dusted with icing sugar.