Fresh Strawberry cake

This fresh strawberry cake is to die for. So easy to make and can also be made gluten-free. I used a lot less sugar and whole wheat pastry flour, which is better for you!

Strawberry cake from

Do you want a simple and luxurious fresh Strawberry cake that you can enjoy with hardly any work? This is it.

You pretty much just have to mix all of the batter ingredients and bake it. Then just mix the Greek yogurt, and sugar with heavy cream and top with the fresh strawberries. This strawberry cake is not complicated at all, I promise!!

I got the recipe from my coconut and lime cake I made a while back and decreased the sugar content even further, so it is a little bit better for you!! I hate when all you can taste is the sugar on cakes, cookies, and any baking goods for that matter. The best way to control this is by baking yourself from scratch and this cake could be a great place to start :-) Just saying!!

By the way have you seen the weight of a nation series that started on HBO on Monday night? I love it. Very inspiring, powerful and shocking to some. This is a very powerful and informative documentary that I highly recommend for every one to watch. I wish I could show it to everyone I know :-)

Anyhow, let me know if you try this simple and yummy fresh Strawberry cake. It is to die for.


Moist and fresh trawberry cake from

I used 1 teaspoon of marmalade reduced with a teaspoon of water to glaze the strawberries to give them a bit of a shine. You don’t have to do this but they just look prettier!!

So after cooling the cake you can place the heavy cream and Greek yogurt mixture over the cake followed by the chopped strawberries and serve. It is that simple :-)

Strawberry easy cake from eatgood4life.comStrawberry fresh cake from

I think you can do any other fruit you like. Fresh raspberries and blueberries will work really good for this!!

Fresh strawberry cake from

This is a very yummy cake and not that sweet at all. The cake batter only has 1/2 cup unrefined sugar. The Greek yogurt and heavy cream mixture has 4 tablespoons.


Fresh Strawberry cake

Miryam's original recipe

Yield: 8-10 servings


1 1/2 cup whole wheat pastry flour
3/4 cup almond milk
1 teaspoon aluminum free baking powder
1/2 teaspoon aluminum free baking soda
1/2 cup olive oil, minus two tablespoons
1 teaspoon vanilla extract
1/2 cup unrefined sugar
2 eggs
1 cup heavy cream
1 cup low fat Greek Yogurt
4 tablespoons unrefined sugar, or maple syrup
2 cups organic fresh strawberries cut in half


Preheat oven to 350F. Grease and flour a 9-inch round cake pan.

In a mixing bowl, I use a wire whisk to do this, combine eggs, milk, sugar, vanilla extract and oil. Add flour, baking soda and baking powder.

Pour the batter into the prepared pan and bake until golden, 40-50 minutes or until a tester inserted into the center comes out clean. Cool for 20-30 minutes, then turn onto a cooling wire rack and cool completely.

In a bowl whip the heavy cream with the sugar until you get firm peaks. Fold in the Greek Yogurt. Spoon this mixture over the cake and place strawberries on top.
Store in the fridge until ready to serve.
Inspired by La Mia Vita Dolce
Nutrition facts calculated based on the recipe giving 8 servings.

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21 Responses to “Fresh Strawberry cake”

  1. #
    newestedwards — May 16, 2012 @ 12:14 pm

    Mmm…It’s like a giant strawberry shortcake! :D

  2. #
    Georgia | The Comfort of Cooking — May 16, 2012 @ 2:12 pm

    This cake looks so beautiful and perfect for spring, Miryam! Your photos are absolutely lovely, too. Great job!

  3. #
    Texanerin — May 16, 2012 @ 7:29 pm

    I love the topping! Just today I was thinking of some kind of light topping to make something layered. It looks so fresh and pretty and perfect. I still have to try the lime version!

  4. #
    raquel — May 16, 2012 @ 8:05 pm

    Gorgeous cake! I love the fresh strawberries on top and the less sugar it has. Got interested in the documentary you mentioned. Will look for it =)

  5. #
    Honey — May 16, 2012 @ 8:17 pm

    Gorgeous Gorgeous Miryam.. this cake is gorgeous.. I love how you incorporated Greek Yogurt into this and heavy cream. I’ll be saving this recipe. Just perfect! My mom would love this.

  6. #
    Heidi — May 16, 2012 @ 10:24 pm

    I am so excited about this!! Your toppings looks delicious, but I’ve been looking for a plain whole wheat cake just like this. It looks fantastic and I can’t wait to try it out :D

  7. #
    FiSh. ohFISHiee — May 17, 2012 @ 2:22 pm

    i love the thick fresh cream there :) so yummy

    Latest: Best Food of Herbs&Spices

  8. #
    MyFudo™ — May 18, 2012 @ 10:00 am

    I love the fresh appeal of this cake! After my daughter has gone strawberry picking last week, I dont think I can miss this perfect recipe. Thanks for posting.

  9. #
    Angie's Recipes — May 18, 2012 @ 1:16 pm

    The cake looks so fresh and tempting! White and red…very beautiful together.
    p.s I got fresh yeast in a local grocery store.

  10. #
    Kim | At Home With Kim — May 21, 2012 @ 12:38 am

    I made this cake today. So easy. Such great healthy ingredients. My family and our guests LOVED it! This will be a summertime regular in our home. GREAT recipe!!!

  11. #
    11 — May 21, 2012 @ 1:32 am

    Kim, thanks so much for the feedback. I am glad you guys liked it :-)

    Thanks for visiting my blog!!

  12. #
    Purvi — May 28, 2012 @ 8:43 am

    Fabulous recipe Miryam…. I’m about to try it this week for my husband’s birthday – seems perfect for us right now, as we’re trying to avoid as much sugar as we can and still eat some! ;) One question: any substitute for soy milk? He doesn’t like the taste very much, unless you really can’t taste it at all? Thanks!!

  13. #
    13 — May 28, 2012 @ 12:30 pm

    Purvi, you can use regular milk if you like. Let me know how you guys like it. I actually made it again two days ago for a friends BBQ. A big hit!!

  14. #
    Purvi — June 1, 2012 @ 9:51 pm

    I made the cake and it turned out yummy!!! Used regular fat-free milk instead of Soy, and also added one spoonful of Strawberry preserves to the batter, just to add a little pink to the cake! Thanks for the easy-to-make recipe!

  15. #
    KhearP — November 26, 2012 @ 5:17 am

    This post looks sweet. I love cakes and I will definitely try to bake this cake at home. Thanks.

  16. #
    Eleanor — May 25, 2013 @ 4:02 pm

    Made this today but replaced the topping with your raspberry chia seed jam by cutting cooled cake in half adding the jam and sandwiching together then topped with a dusting of icing sugar. Whole family loved!

    • Miryam@eatgood4life — May 25th, 2013 @ 5:48 pm

      What a great idea. Thanks for letting leaving some feedback and stopping by. I am glad it turned out as expected :-)

  17. #
    Noa — November 1, 2014 @ 11:23 am

    i made it and it is delicios! but the cake didn’t rise up, what should i do next time?

    • Miryam@eatgood4life — November 1st, 2014 @ 1:25 pm

      Oh wow, I have no idea. The cake has both baking powder and baking soda so I have no clue what could have been the problem. So sorry :-(

  18. #
    Chelsea — February 2, 2015 @ 3:19 pm

    Has anyone made these into cupcakes? I’m planning to do this cake for my daughters second birthday as it has much less sugar then a lot of the recipes I’ve been looking at, but would love to make it as cupcakes.

    • Miryam@eatgood4life — February 2nd, 2015 @ 5:34 pm

      I think this cake batter would work for cupcakes if you wanted them too. Let me know how they come out :-)

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