Melt and mix strawberry yogurt cake

Prep 0 h : 15 m
Cook 1 h : 0 m


  • 375g self-raising flour

    250g strawberries, coarsely chopped

    150g golden caster sugar

    1 tsp vanilla bean paste

    2 eggs, lightly beaten

    560g Greek-style yogurt

    125g unsalted butter, melted

    40g roasted almonds, thinly sliced

    For macerated strawberries

    250g strawberries, halved or quartered

    1 tbsp lemon juice

    1 tbsp golden caster sugar


  • Preheat oven to 180°C.

    Line base and side of a 22cm springform pan with baking paper.

    Sift flour into a bowl; stir in strawberries, sugar, vanilla paste, egg, yogurt and butter until just combined.

    Spoon mixture into pan; smooth the surface.

    Sprinkle with almonds.

    Bake cake for 50 mins or until a skewer inserted into the centre comes out clean.

    Meanwhile, make macerated strawberries by mixing all the ingredients in a bowl and let it stand for 20 mins.

    Leave cake in the pan for 10 mins.

    Release ring; transfer cake to a wire track to cool.

    Serve cake topped with macerated strawberries and extra yogurt.