Triple Strawberry Cake

It’s Throwback Thursday! I love strawberries, and this recipe includes fresh strawberries, dried strawberries, and strawberry yogurt. I posted it to my old blog page after revising it from a recipe that I saw in the Grand Rapids Press a couple of years ago. It’s healthy too!


2 cups whole wheat pastry flour

1-1/2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

3 large local eggs, at room temperature

1 cup low-fat strawberry yogurt (I used Thomas)

1 cup Michigan honey

1/3 cup vegetable oil

½ cup dried strawberries

2 cups of fresh strawberries, chopped and mashed for topping



–  In a large bowl whisk together flour, baking powder, baking soda, and salt.

–  Add eggs, yogurt, honey, and oil.

–  Using an electric mixer on medium-low speed, beat for one minute until blended.

–  Scrape sides and bottom of bowl with a spatula. Then, beat on medium speed for one minute.

–  Stir in the dried strawberries.

–  Spread the batter in a 9-inch square metal pan sprayed with non-stick spray.

–  Bake at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.

Let the cake cool in the pan on a wire rack for 10 minutes, then invert the cake onto the rack and cool completely. Serve with mashed berries on top.

strawberry cake ingredients

Leave a Reply

Your email address will not be published. Required fields are marked *