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+ servings
Slices of a strawberry loaf made with fresh strawberries.

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!
5 from 38 votes
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Course: baking
Cuisine: sweet breads and loaves
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16 serves
Calories: 243kcal

Equipment

  • Oven

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

RECIPE NOTES & TIPS
Ingredient 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!
More Recipe Tips:
  • 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

Calories: 243kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 81mg | Potassium: 96mg | Fiber: 2g | Sugar: 9g | Vitamin A: 270IU | Vitamin C: 9.3mg | Calcium: 22mg | Iron: 0.6mg