Strawberry-Orange Yogurt Snacking Cake 

strawberry cake with fresh strawberries served on white plate

Calling all strawberry lovers…this cake deserves a spot in your baking rotation. It’s easy to make and will give you sweet and simple satisfaction, perfect for any time of day. 


  • ½ lb strawberries, about 2 cups, hulled/halved 
  • ¾ cup plus 2 Tbsp granulated sugar, divided 
  • 1 ¼ cups all-purpose flour 
  • ½ cup fine-ground almond flour 
  • ¼ tsp baking soda 
  • 1 tsp baking powder 
  • ½ tsp salt 
  • ½ tsp cinnamon 
  • 2 eggs 
  • ½ tsp vanilla 
  • Zest of ½ orange 
  • 1 Tbsp fresh orange juice 
  • ¾ cup Greek yogurt, room temperature 
  • ½ cup unsalted butter, melted and cooled 
  • Powdered sugar, for dusting 


  1. Preheat oven to 375°. Lightly butter a 9” x 9” square baking pan and line bottom with parchment. 
  2. In a small bowl, toss strawberries with 1 Tbsp sugar and set aside. 
  3. Stir together flour, salt, cinnamon and orange zest in a medium bowl. 
  4. In large bowl, stir ¾ cup sugar and eggs until light and foamy – about 1 minute. Add yogurt, butter, vanilla and orange juice. Whisk until smooth. Add baking soda and powder, whisk until combined.  
  5. Gradually add dry ingredients, stirring between additions to combine. Add batter to prepared pan and smooth top.  
  6. Arrange strawberry halves, cut side down, in rows and avoiding edges of pan. Sprinkle with remaining sugar. 
  7. Bake 40-45 minutes, or until top is puffed and lightly golden-brown and tester in the center comes out clean. 
  8. Transfer pan to cooling rack and cool for ½ hour. Dust with powdered sugar and serve warm or at room temperature.