Strawberry Yogurt Snack Cake

Strawberry yogurt snack cake folds diced fresh berries into a vanilla batter and bakes in an 8-inch square pan. Greek yogurt keeps the crumb moist, while a small amount of cornstarch coats the fruit to limit sinking. The recipe makes nine square portions.

Ingredients

• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 2 large eggs
• 2/3 cup granulated sugar
• 3/4 cup plain Greek yogurt
• 1/4 cup neutral vegetable oil
• 2 teaspoons vanilla extract
• 1 1/4 cups strawberries, hulled, diced, and patted dry
• 1 teaspoon cornstarch
• Cooking spray and parchment

Equipment

• 8-inch square metal baking pan
• Two bowls, whisk, spatula, cooling rack, and thermometer

Instructions

1. Heat the oven to 350°F. Coat the pan and line the bottom and two sides with parchment.
2. Whisk flour, baking powder, baking soda, and salt. In another bowl whisk eggs, sugar, yogurt, oil, and vanilla.
3. Toss the dry diced strawberries with cornstarch.
4. Fold dry ingredients into wet just until no flour remains. Fold in the berries gently.
5. Spread batter evenly in the pan. Bake 30 to 36 minutes, until the top springs back and a toothpick inserted away from fruit comes out without wet batter.
6. Verify the center reaches at least 160°F because the batter contains egg.
7. Cool in the pan for 10 minutes, lift onto a rack, and cool completely before cutting nine squares.

Preparation Notes

Dry berries prevent extra surface water from thinning the batter. Test doneness away from a strawberry because fruit juice can resemble uncooked cake. Do not overmix after flour is added.

Use a metal 8-inch pan for the stated time. A glass or larger pan changes heat transfer and cake depth. Mark thirds in each direction only after cooling to produce nine similar portions.

Substitutions

Fresh blueberries can replace strawberries by volume. Full-fat Greek yogurt can replace nonfat. Frozen fruit is not specified because ice and released juice change the baking time. Dutch or flavored yogurt is not a direct substitution.

Storage

Refrigerate covered at 40°F or below and use within three to four days. Reheat to 165°F if served warm. Freeze cooled squares in a freezer-safe container and thaw in the refrigerator.

Serving and Make-Ahead Guidance

Letting the cake cool fully is important because warm fruit makes the crumb fragile. Use the parchment overhang to lift the cake only after the initial pan cooling period, then support the base while moving it. A serrated knife used with gentle sawing strokes helps keep the berry-studded squares intact. Wipe the blade between cuts for cleaner portions.

The cake can be baked the day before serving. Cool it completely, cover it, and refrigerate it uncut so fewer edges are exposed to air. Cut nine portions shortly before serving. Plain yogurt or additional fresh strawberries may be offered alongside, but they are not part of the stated formula. If transporting the cake, keep it cold in an insulated carrier and return leftovers to refrigeration promptly. Place cut squares on a covered tray to protect the exposed crumb.