Strawberry Yogurt Cake with Strawberry Yogurt Icing

Here’s a lovely summery cake, using beautiful, British strawberries. The recipe features lovely yogurt in the cake which goes really well with the sweet, pink fruity bits, as well as a good glug in the icing.

  • 1 hr 45 mins
  • Serves 8
  • 2 pan
  • Beginner



6oz strawberries

150ml organic rapeseed oil

150ml Yeo Valley Natural Yogurt (could use Yeo Valley Strawberry Yogurt too)

4oz caster sugar

3 organic eggs

8oz self raising flour



Couple of ripe or slightly over-ripe strawberries

1tbsp Yeo Valley Natural Yogurt

6oz icing sugar


  1. Preheat oven to 180 degrees C
  2. Measure out oil & yogurt into a jug
  3. Crack in the eggs
  4. Add the caster sugar
  5. Chop the gorgeous British (possibly even organic) strawberries on top of the contents of the jug. Keep the strawberry bits reasonably chunky.
  6. Mix the jug contents with a bit of gusto, this will just break up the strawberry chunks a bit and make the whole mix all pinkish and strawberry-y
  7. Pour on top of the flour and mix it together quickly – don’t over mix it!
  8. Pour into a tin. I used a ring tin, but it will fit in a normal 8ish inches tin or 2lb loaf tin
  9. Cook for about 30 mins – this will depend on your tin, check it after 20 mins and it may need up to 40 if it’s in a loaf tin. To see if it’s cooked, have a listen to it! If it’s still hissing, give it another couple of mins!
  10. To make the icing, mush all the ingredients together with a fork, whisk or whizzer. Drizzle on top of your cooled cake.

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