Strawberry Lemon Mini Yogurt Cakes: Lemony cake studded with fresh strawberries topped with homemade whipped cream. Light and delicious!

Strawberry Lemon Mini Yogurt Cakes l

Tsk-tsk another treat post, I KNOW two in one week, three if you include that french toast recipe! Sorry but I just couldn’t help myself, I do have other recipes I guess that maybe I could’ve shared with you all today but heck it’s Friday, and Friday needs to be celebrated.

First I need to ask, have you had the chance to browse May’s issue of bon appétit mag? Annnnd by chance did your eyes fall upon this lil’ditty on page 30? Yeahhhh buddy. Three words: French… yogurt… CAKE! Really it has the word FRENCH in the title, how could I resist?

Here’s what I did, I took this loaf recipe and made just a few modifications and threw in some fresh strawberries and turned this loaf into eight mini cakes.

Mini cakes, the name alone makes you feel less guilty for eating all of them two. Right?

As I skimmed the recipe I happened to notice that the recipe required NO mixer, NO butter and NO CALORIES… ha! just kidding on the calorie part, but it does call for Greek yogurt and I just love me some of THAT!

Well today’s weather has been weird, for lack of a better descriptive word. It would go from sunny to dark and cloudy in the matter of moments which made it difficult to shoot this post. But a little cloudy sky never stopped me before and neither did a yummy cake… wait yes it has. Stopped me from exercising!

Star by whisking the flour, baking powder and salt. Scoot it off to the side for a sec and get goin’ on the wet ingredients.

In a large bowl add in a cup of sugar along with the zest of a lemon, which should be about a tablespoon.

This is the fun part; with your fingers rub the sugar and the zest together until the sugar resembles wet sand.

Add in two eggs and 3/4 of a cup of whole milk Greek yogurt.

The original recipe calls for vegetable oil, but since I didn’t have any I substituted grapeseed oil instead.

Mix together.

Don’t be like me and almost forget the vanilla. Why does this always happen to me??

Measure a half a teaspoon and add that in too.

Next, pour in the dry ingredients…

Then gently stir or fold them into the wet ingredients.

Next, remove the leafy parts and the center “core” of a few strawberries.

Dice them up…

Next, you need a cup, but if you go over no one will be mad at you.

Then add the strawberries into the cake batter.

Next, gently fold the strawberries in until they are evenly throughout the batter.

I found these fancy-schmancy liners at a Home Goods store for 6 bucks. They are sturdy enough that you don’t need a muffin pan what-so-ever. You’ll need 8 of these babies, but jumbo muffin liners would work too, just set them up on a rimmed baking sheet and you’re good to go.

Then fill the liners up half way full, smooth out the tops and pop them into a preheated 350 degree oven for 20-22 minutes, or until the tops are a light golden and when you insert a cake tester it comes back clean. When you’re using these kinds of liners you have to be careful not to over bake the cakes.

Strawberry Lemon Mini Yogurt Cakes l

Next, after they’ve bake; carefully remove them off of the sheet pan and over to a cooling rack, wait patiently for them to cool completely. IT’S SO HARD!

Strawberry Lemon Mini Yogurt Cakes l

While I was waiting I “whipped” up some homemade whipped cream.

Strawberry Lemon Mini Yogurt Cakes l

And there you have it. Your very own mini cake. Lemony cake studded with fresh strawberries topped with homemade whipped cream… does it get any better than this? I didn’t think so. Cake is what Fridays are made for, seriously. Google it.

Enjoy! And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Strawberry Lemon Mini Yogurt Cakes l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Strawberry & Lemon Mini French Yogurt Cakes
Yield: makes 8

Strawberry & Lemon Mini French Yogurt Cakes

Strawberry Lemon Mini Yogurt Cakes: Lemony cake studded with fresh strawberries topped with homemade whipped cream. Light and delicious!


  • 1-1/2 cups of unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 tablespoon grated lemon zest
  • 3/4 cup plain whole milk greek yogurt
  • 1/2 cup grapeseed oil or extra light olive oil
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup diced fresh strawberries
  • homemade whipped cream, for serving


  1. Preheat your oven to 350°. Set up eight large paper liners.
  2. In a medium bowl measure and add in the flour, baking soda and kosher salt, whisk to combine and set aside.
  3. In a large bowl add the sugar and lemon zest. Rub the lemon zest into the sugar until it resembles wet sand. Add in the two eggs, Greek yogurt, oil and vanilla, stir. Gently fold in the dry ingredients until incorporated and carefully stir in the diced strawberries.
  4. Fill the liners half way full and pop the sheet pan into a preheated oven for 20-22 minutes or until the tops are lightly golden and when a cake tester is inserted it comes back clean.
  5. Let cool completely before topping with whipped cream.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 367Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 50mgSodium: 346mgCarbohydrates: 46gFiber: 1gSugar: 27gProtein: 6g

Nutrition information isn’t always accurate.

[this post contains affiliate links.]