[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/07/24. See terms.
Photo of Strawberry yoghurt cake by WW

Strawberry yoghurt cake

Total Time
55 min
15 min
40 min
You’re just four steps away from sinking your teeth into this light, fluffy, fruity delight that will make you feel special from the first bite


Fresh strawberries

250 g, hulled, quartered

Caster sugar

½ cup(s)

Reduced fat oil spread

100 g

Vanilla bean extract

1 tsp


2 medium

White self-raising flour

1 cup(s)

Vanilla yoghurt, 99% fat-free, no added sugar

150 g

Reduced-fat milk

60 ml

Fresh strawberries

250 g, extra

Icing sugar

2 tsp, sifted

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base and side with baking paper. Cut half the strawberries into quarters. Place half the quartered strawberries in a bowl with 2 teaspoons sugar. Using a fork, lightly crush strawberry mixture and set aside.
  2. Using electric beaters, beat spread, vanilla and remaining sugar in a medium bowl for 3–4 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in flour, yoghurt and milk, alternately, until combined. Stir in remaining quartered strawberries. Add crushed strawberry mixture and swirl through cake mixture (do not overmix).
  3. Spoon cake mixture into prepared tin and smooth the surface. Bake for 35–40 minutes or until cooked when tested with a skewer. Stand cake in tin for 10 minutes before turning out onto a wire rack to cool.
  4. Cut remaining strawberries in half and arrange on top of cake. Serve dusted with icing sugar.


TIP: This cake will store in an airtight container for up to 3 days.