About this Recipe

Usually the fruit tends to fall to the bottom of the dough during cooking, which is why by making layers of strawberries and dough I tried to avoid this phenomenon. Other fruit (for example apples, pears, raisins) can be floured before adding it to the mixture, but with strawberries it is very difficult. I used the final pointed parts of the strawberries as the final decoration.

To complete the dessert you can opt for a glaze
of icing sugar, water and pink dye, or for a strawberry coulis: blend a basket of strawberries, pass the puree through a sieve to eliminate the seeds and then add a little sugar to veil and a few drops of lemon (or lime) juice.

I used a plum-cake mold, but you can also choose a round mold of about 22 cm in diameter.

With yogurt, lots of fruit and no fat (neither oil, nor butter), it is truly a light and tasty dessert to be enjoyed without too many guilt feelings!


  • 1 125g jar of yogurt
  • 2 yogurt jars of sugar
  • 3  yogurt jars of flour
  • half lime (or half small lemon)
  • 3 eggs
  • 350g of strawberries
  • 1 teaspoon of vanilla essence (optional)




15 minutes 

Cooking time

55-60 minutes


very easy


Wash the strawberries, remove the stalk and cut them into slices. Beat the eggs with the electric whisk or a hand whisk with sugar, lime juice and vanilla essence; when the mixture is nice frothy, start adding the yogurt.

Sift the flour with the baking powder and add it a little at a time to the mixture just prepared.

Pour about a third of the dough into a 28 cm long plum-cake mold lined with parchment paper. Cover it with about half of the sliced strawberries, placing them close to each other. Gently pour over another third of the dough and cover it again with the remaining strawberries (leave some for the final decoration).

Cover everything with the remaining dough, decorate with the last slices and cook the cake in the oven at 190° for about 55 minutes. Try the toothpick: put it in the center of the dough, if it comes out clean turn off the oven, otherwise continue cooking for another 5 minutes. Let the plum-cake cool in the mold, then turn it out and let it cool completely on a wire rack.

Step by step

Follow me on…



Temporary Bread Blog

Temporary Bread Blog logo

Panini al latte

My bread for you. My cooking web site temporaryBreadblog is waiting for you

Pin It on Pinterest

Share This