A simple Strawberry and Yoghurt Loaf that's perfect for school lunch boxes, afternoon snacks.. or even breakfast on the run!
It's pretty hard to beat fresh strawberries when they're in season. They're cheap, they're sweet and they're full of flavour... which makes them perfect for baking!!!
And so... let me introduce you to my brand spanking new Strawberry and Yoghurt Loaf. I promise you it's the PERFECT way to use up all those strawberries!
A simple strawberry loaf recipe
I love this recipe because it's SO easy and everyone loves it. And what's not to love??
- 10 minutes prep time
- one bowl, a whisk and a spoon
- basic ingredients
- lunch box-friendly
- freezer-friendly
- and ALL the strawberry goodness!!!
This honestly is the easiest recipe ever. Simply mix everything together, bake and eat. It doesn't get any easier than that!!
More strawberry recipes
And if after baking this Strawberry and Yoghurt Loaf you've STILL got strawberries lying around, then check out these yummy recipes:
- Strawberry Banana & Yoghurt Muffins
- 3 Ingredient Nutella & Strawberry Pastries
- Lemon Glazed Strawberry Loaf
So there you go... the perfect loaf to use up all those delicious strawberries! Enjoy!! xx
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
- 250 g strawberries roughly chopped
- 225 g (1 ½ cups) self raising flour
- 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.
- 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, I just 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.
Nutrition
Doreen Cooper
Can you use frozen strawberries
Lucy
Sure!
Anthi
Hi, can you use oil instead of butter as a healthier option?
Thank you
Lucy
You could try coconut oil or vegetable oil!
Joyce Iannella
Very easy and very tasty
Lucy
I'm so glad you liked it!