A simple Strawberry and Yoghurt Loaf that's perfect for school lunch boxes, afternoon snacks.... or even breakfast on the run. A one-bowl recipe that takes just 10 minutes to prepare - no mixer required!
It's hard to beat fresh strawberries when they're in season. They're inexpensive, they're sweet and they're full of luscious flavour... which makes them perfect for baking with.
Just like my Strawberry, Banana and Yoghurt Muffins, Strawberry Cheesecake Slice and Strawberry Trifle, this Strawberry & Yoghurt Loaf is absolutely bursting with fresh, sweet strawberries!
Why You're Going To Love This Recipe
There's a lot to love about this moist Strawberry and Yoghurt Loaf, I'm sure you'll agree...
- One bowl recipe - it's so quick and easy when there's only one bowl required - just mix and bake!
- Budget friendly - make the most of summer strawberries as they are inexpensive when in season. The rest of the ingredients are all basic pantry and fridge items.
- Keeps well - greek yoghurt keeps this slice super moist and if there happens to be any left-overs, just wrap individual slices and freeze for a perfect 'grab and go' lunch box addition.
- Summer deliciousness - sweet and juicy strawberries just scream 'summer' - so pack a delicious loaf for a picnic lunch or day at the park.
What You Need
This Strawberry Loaf is a yummy way to use up a punnet of strawberries!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
- Caster sugar - also known as superfine sugar.
- Desiccated coconut - this is finely grated and dried coconut.
- Butter - you can use either salted or unsalted butter in this recipe.
- Eggs - I recommend using large 60g eggs, have your eggs at room temperature.
- Greek yoghurt - this is a thick yoghurt containing little or no sugar.
- Lemon zest - from 1 lemon.
- Self raising flour - also known as self-rising flour, this is a blend of plain (all purpose) flour and a raising agent. You can make your own by adding 2 tsp baking powder to every 1 cup of plain flour.
- Strawberries - fresh and roughly chopped.
- Icing sugar - to dust (optional).
Step By Step Instructions
This Strawberry and Yoghurt Loaf really is such a very simple recipe.
Simply chop your strawberries, mix everything together, bake and enjoy! (Plus you'll love the amazing aroma wafting around the kitchen while baking too.....)
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Prep and Mix
Chop strawberries roughly and set aside. Melt butter in a large bowl.
Add sugar, coconut, eggs, greek yoghurt, and lemon zest to the bowl of melted butter.
Whisk ingredients together well.
Step 2 - Fold Gently
Fold through the self-raising flour and chopped strawberries.
Gently mix until combined.
Step 3 - Bake
Spoon mixture into a greased and lined loaf tin, and bake for an hour.
Lightly dust with icing sugar over the top just prior to serving (optional).
Expert Tips & FAQs
This Strawberry and Yoghurt Loaf has a few possible variations as well.
Greek yoghurt is a thick yoghurt, traditionally prepared by straining the water known as whey from plain yoghurt to make it thicker, richer and creamier. While regular yogurt tends to have fewer calories and more calcium, Greek yoghurt contains more protein and less sugar.
Yes, you could use regular yoghurt as a variation, a berry flavoured one would work well too, however I use Greek yoghurt as it has less sugar and yet still keeps the loaf incredibly moist.
Yes, you could use frozen strawberries if fresh are not in season - I just find that it is a lovely summery loaf where fresh strawberries can really be enjoyed!
If your loaf is browning too quickly in the oven - simply place a sheet of foil loosely over the top and continue baking.
The yoghurt in this loaf will keep it fresh and moist in an airtight container at room temperature for up to 5 days, or you can wrap well, either whole or in individual slices, and freeze for up to 3 months.
More Summer Berry Recipes
And if you've got even more strawberries on hand (or any other fresh summer berries!), then check out these other delicious berry recipes:
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Strawberry and Yoghurt Loaf
Ingredients
- 110 g (½ cup) caster sugar
- 40 g (½ cup) desiccated coconut
- 150 g butter melted
- 2 eggs room temperature
- 140 g (½ cup) greek yoghurt
- grated lemon zest from 1 lemon
- 225 g (1 ½ cup) self raising flour
- 250 g strawberries roughly chopped
- icing sugar to dust (optional)
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced).
- Grease and line a 22cm x 8cm loaf tin with baking paper and set aside.
- Roughly chop the strawberries and set aside. Melt the butter.
- Whisk the caster sugar, coconut, melted butter, eggs, greek yoghurt and lemon zest together in a large bowl.
- Gently fold through the self-raising flour and the strawberries.
- Spread the mixture into the prepared tin and bake in the oven for 60 minutes or until a skewer inserted into the middle comes out clean.
- Allow the loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Dust with icing sugar just prior to serving (optional).
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced).
- Grease and line a 22cm x 8cm loaf tin with baking paper and set aside.
- Place the caster sugar, coconut, melted butter, eggs, greek yoghurt and lemon zest into the Thermomix bowl and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 5 seconds or until well combined.
- Add the self raising flour and mix for 5 seconds, Speed 4. Scrape down the sides and repeat for a further 5 seconds.
- Use the spatula to fold the strawberries through the mixture.
- Spread the mixture into the prepared tin and bake in the oven for 60 minutes or until a skewer inserted into the middle comes out clean.
- Allow the loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool. Dust with icing sugar just prior to serving (optional).
Notes
- Yoghurt variations - you could use regular yoghurt instead of Greek if that's what you have on hand, a berry flavoured one would work well too, however I use Greek yoghurt as it has less sugar and yet still keeps the loaf incredibly moist.
- Strawberries - fresh or frozen? Yes, you could use frozen strawberries if fresh are not in season, however I find that this is a lovely summery loaf where fresh strawberries can really be enjoyed!
- If your loaf is browning too quickly in the oven - simply place a sheet of foil loosely over the top and continue baking.
- Store - in an airtight container at room temperature for up to 5 days.
- Freeze - wrapped well either as whole loaf, or as individual slices, and freeze in an airtight container for up to 3 months.
J Hepp
Gold star recipe. This is a regular in our house. I do it into mini muffin pans (15 mins) and regular muffin tins (20 mins) - worked really well. I adjusted the timing accordingly.
Lucy
That's a fantastic idea!
Marilynn
Thanks BakePlaySmile. I have not encountered your site before and am very impressed with the slices and am now off to shop and then bake. Thanks again
Lucy
Thank you so much!
Trace
I'm a little nervous as my mixture is so so so thick. I weighed everything, used correct ingredients ( no substitutes no add ins - just exactly as you have posted) It's in the oven now. Fingers crossed.
Lucy
Hi Trace, I hope it went well! It is a thick mixture so don't worry!