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
- ½ cup (110g) caster sugar
- ½ cup (40g) desiccated coconut
- 150 g butter melted
- 2 eggs
- ½ cup (140g) greek yoghurt
- grated lemon zest from 1 lemon
- 1 ½ cups (225g) 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.
- 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.
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 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
Notes
Nutrition
Hannah
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.
Lucy Mathieson
Yay!!! I'm so happy you liked it Hannah!! xx
Carly
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!
Lucy Mathieson
Hehehe love it!
bree
could i use vanilla yoghurt instead of greek yoghurt?
Lucy
Absolutely!
Mel
I made this today, I didn’t have any lemon zest but added a good splash of fresh lemon juice, it was beautiful. Daughter loved it too which was great as I’d made it for school lunch box
Lucy
Fantastic!!
Chinonso
I made this today it was so nice,my kids finished all.thanks for this
Lucy
That's wonderful! I'm so glad they enjoyed it!