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!
Think:
- 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!!
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
- Healthy Strawberry Ice Cream
- Lemon Glazed Strawberry Loaf
So there you go… the perfect loaf to use up all those delicious strawberries! Enjoy!! xx
Strawberry and Yoghurt Loaf
A simple Strawberry and Yoghurt Loaf that's perfect for school lunch boxes, afternoon snacks.. or even breakfast on the run!
Ingredients
- 1/2 cup (110g) caster sugar
- 1/2 cup (40g) desiccated coconut
- 150 g melted butter
- 2 eggs
- 1/2 cup (140g) greek yoghurt
- grated lemon zest from 1 lemon
- 1 1/2 cups (225g) self raising flour
- 250 g strawberries, roughly chopped
- icing sugar to dust (optional)
Instructions
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 bowl.
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.
Recipe Notes
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 3 days.
Freeze in an airtight container for up to 1 month.
Strawberry and Yoghurt Loaf - Thermomix Method
A simple Strawberry and Yoghurt Loaf that's perfect for school lunch boxes, afternoon snacks.. or even breakfast on the run!
Ingredients
- 1/2 cup (110g) caster sugar
- 1/2 cup (40g) desiccated coconut
- 150 g melted butter
- 2 eggs
- 1/2 cup (140g) greek yoghurt
- grated lemon zest from 1 lemon
- 1 1/2 cups (225g) self raising flour
- 250 g strawberries, roughly chopped
- icing sugar to dust (optional)
Instructions
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 on Speed 4, 10 seconds. 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 on Speed 4, 5 seconds. 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 completely.
Recipe Notes
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 3 days.
Freeze in an airtight container for up to 1 month.
This is an excellent cake. The family loved it. Will be adding to my recipe collection. Thank you!
Yay Meg! I’m thrilled to hear that!!
Can it be done without a Thermomix?
Hi Steph – absolutely!!! If you scroll just above the Thermomix recipe, you’ll find the conventional recipe card (virtually all recipes on my website have 2 recipe cards – 1 for conventional method and 1 for Thermomix). xx
Could you substitute frozen berries for the strawberries?
Definitely!!
Hi Steph can you use frozen raspberries instead of strawberries?
Absolutely!
Really like this loaf, I used natvia instead of sugar and it turned out fine.
Fantastic!!! Thanks for the feedback!
This is the softest, fluffiest cake! I love it. My family loved it too. I’ve made two in three days and will make another tonight with raspberries.
Yay!!! I’m so happy you liked it Hannah!! xx
So I forgot to add the butter! Left it melted in the microwave BUT had added about a tablespoon of yogurt extra to help mix it together and it was amazing. I used vanilla Greek yogurt and had no lemons so left the zest out. Cooked perfectly after 55 minutes. Won’t bother adding butter next time!
Hehehe love it!