Forget Complicated Summer Baking: Try This Soft Yogurt and Fresh Strawberry Cake Hack with Sweet Cream Cheese Frosting
The ultimate seasonal dessert with a fluffy cake base and lazy berry topping.
The second fresh strawberries hit the market stalls, this easy skillet-style bake becomes the absolute king of our kitchen rotation. You completely bypass complex custard fillings and heavy stovetop drama; instead, you simply whisk up a pillowy yogurt base, whip up a sweet, velvety farmer's cheese, and tumble a mountain of juicy berries right on top.
The result is a spectacular, cloud-soft slice that pairs beautifully with an iced coffee, giving you an ultimate bakery result with almost zero actual effort.
Ingredients: 50 g of butter, 1 egg, 160 g of sugar, a pinch of salt, 100 ml of yogurt, 180 g of all-purpose flour, 3 g of baking powder, 350 g of soft cream cheese, 350 g of fresh strawberries.
Cream the softened butter with half the sugar. Add the egg, yogurt, and a pinch of salt. Sift in the flour and baking powder, then mix quickly until smooth.
Spread the batter into a 24-cm-diameter pan. Place the pan in a cold oven, preheat to 170°C, and bake for 20–25 minutes until a toothpick inserted comes out clean. Let the finished cake cool completely.
Beat the soft cream cheese with the remaining sugar until it has a smooth, creamy consistency. Generously spread the cream cheese mixture over the cooled cake, arrange the sliced strawberries on top, and gently press the berries into the mixture.
Before serving, place the cake in the fridge for 1-2 hours.
