For the strawberry cake:

  • 125 g softened butter
  • 150 g sugar
  • 2 large eggs
  • zest of 1/2 lemon
  • 200 g soft flour
  • 1 ½ tsp baking powder
  • 1 pinch of salt
  • 120 g low-fat yogurt
  • 150 g small strawberries, halved

For the syrup:

  • 150 g sugar
  • 150 g water
  • 2 tbsp lemon juice
  • zest of 1/2 lemon


  1. Preheat the oven to 170°C. Grease and flour a long cake tin very well.
  2. Sift the flour, baking powder, and salt.
  3. Beat the butter with the sugar in a mixer until fluffy.
  4. Add the eggs one by one.
  5. Add the lemon zest and yogurt and gently mix the sifted ingredients into the mixture.
  6. Wash, clean, and cut the strawberries.
  7. Add the strawberries and fold them in, pouring into the tin.
  8. Bake for 45-50 minutes until a knife inserted into the center comes out clean.
  9. Let it cool for 15 minutes.
  10. Remove from the tin and let it cool completely on a rack.

For the syrup:

  1. Boil all the ingredients for the syrup for 3-4 minutes from the time it starts boiling.
  2. Put the cake back in the tin. Poke it with a skewer.
  3. Gradually pour the warm syrup over it. Let it cool well and absorb the syrup.
  4. Read the secret to success for a perfect cake, as well as the secret to baking the cake correctly, which will help you avoid the most common mistakes.


Source: Argiro Barbarigou