Strawberry yoghurt cake
8
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 10 • Difficulty: Easy
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
Ingredients
Fresh strawberries
250 g, hulled, quartered
Caster sugar
½ cup(s)
Reduced fat oil spread
100 g
Vanilla bean extract
1 tsp
Egg(s)
2 medium
White self-raising flour
1⅓ 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)
Instructions
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.
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