Strawberry Pearl Yogurt Cake


The fact that it’s now October makes the whole denying-summer-is-over a bit rougher, but a girl can dream, can’t she? Actually, I’m surprised at how many nice, sunny days we’ve gotten so far (good job, Raincouver)…I went on a quick hike just this past Sunday. That being said, the beauty of fall foliage is undeniable, especially as I walk down Main Mall on my campus. I’ve always thought it a bit Central Park-esque with its impressive trees.

Well, I’m not quite ready to usher in pumpkin spice er’thang yet, but this spiced strawberry pearl yogurt cake is a nice compromise.



A few things helping me get back into my studying groove include lana del rey’s new album, disclosure’s new album, and the news of cheap direct flights from Montreal or Toronto out to European cities. Although if you factor in round trip flights from Vancouver to Montreal or Toronto, it all adds up to around being the same. But it’s still nice to know Canada’s not being forgotten. And it’s nice to daydream about travelling again…

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These strawberry-studded yogurt cakes, generously sprinkled with pearl sugar, are my last homage to summer.

It’s moist, lightly spiced by ginger and cinnamon (if you don’t know me by now, it’s that I add spice to ev-er-y-thing. A spiceless life is a boring life), and bursting with juicy ripe strawberries and raspberries!

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Strawberry Pearl Yogurt Cake

  • Servings: Two 6
  • Difficulty: easy
  • Print

Adapted from thekitchn

  • 1 1/2 cups Greek yogurt/whole-milk yogurt
  • 2/3 cup olive oil
  • 1/4 cup lemon juice
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla
  • 1 1/2 pounds strawberries (hulled and quartered) and raspberries
  • 2 1/2 cups all-purpose flour + 1 tbsp AP flour to coat berries
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pearl sugar, to top
  1. Heat the oven to 350°F. Lightly grease and flour two 6-inch cake pans.
  2. Whisk together the yogurt, olive oil, lemon juice, sugar, eggs, and vanilla in a large bowl.
  3. In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon and ginger. Pour in the liquids and mix just until no pockets of flour remain.
  4. Toss your berries in 1 tbsp of AP flour. Fold into your batter until evenly distributed.
  5. Pour half of the batter into the cake pan. Sprinkle the batter with half of the cinnamon-brown sugar mixture, dropping it on the batter in small lumps. Spread the rest of the batter over top, and sprinkle with the remaining cinnamon-brown sugar.
  6. Bake for 45 to 55 minutes, covering with foil at the end if the top is browning too much. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for at least 15 minutes in the pan before cutting.
  7. Serve the cake warm or at room temperature. Enjoy!


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