Fri, 15 May 2026
French Yogurt Cake with Strawberries and Cream
Serves 8–10
This cake is the cake for anyone who thinks they can’t bake. The only measuring tool needed is a yogurt pot! Served with summer strawberries macerated with lemon verbena and rich vanilla mascarpone cream, it’s a laid-back summer showstopper.
Ingredients:
• 1 pot plain, whole-milk yogurt (120ml pot used as the measuring cup)
• 1 pot neutral vegetable oil (e.g., sunflower or rapeseed)
• 2 pots caster sugar
• 3 large eggs
• 4 scant pots self-raising flour (fluffed with a spoon, leveled, not packed)
• 1/4 tsp fine salt
• Zest of 1 fresh lemon
• 1 tsp vanilla extract
• 400g fresh strawberries, washed, hulled, and sliced in half
• 2 tbsp caster sugar
• Squeeze of fresh lemon juice (approx. 1 tsp)
• 8-10 fresh lemon verbena leaves
• 250g mascarpone cheese, chilled
• 250ml double cream, chilled
• 45g icing sugar, sifted
• 1 tsp vanilla bean paste or extract
Method:
1. Preheat your oven to 165°C / 325°F (or 150°C Fan). Grease a deep 9-inch round tin and line the base with parchment paper.
2. Empty the yogurt into a large bowl, then use the empty pot to measure the remaining ingredients. Add the caster sugar, lemon zest, eggs, oil, and vanilla extract and whisk together until completely smooth and pale.
3. Sift in the 4 scant pots of self-raising flour and the salt. Using a spatula, gently fold the mixture together just until the dry streaks disappear. Do not overmix, or the edges will turn tough.
4. Pour the batter into the tin. Bake for 40–45 minutes. At 40 minutes, insert a wooden skewer into the exact centre. If it comes out clean, pull the cake out immediately.
5. Leave the cake in its tin for 10 minutes. Turn it out onto a wire rack and immediately drape a clean, slightly damp tea towel completely over the hot cake. Leave it to cool fully; the trapped steam will keep your edges perfectly soft.
6. Place the halved strawberries into a medium bowl. Sprinkle over the caster sugar and lemon juice.
7. Rub the lemon verbena leaves vigorously between your palms directly over the bowl to bruise them and release their aromatic oils. Drop the bruised leaves into the berries, toss gently, and leave at room temperature for 20–30 minutes to draw out a bright, herbal syrup. Discard the whole leaves before assembling.
8. In a large, chilled mixing bowl, add the cold mascarpone, sifted icing sugar, and vanilla. Whisk on low speed for 30 seconds just to soften and blend.
9. Slowly pour in the cold double cream while continuing to whisk, then increase to medium speed and whisk steadily until the mixture holds stiff, smooth peaks. Do not over-whisk, or the mascarpone will curdle.
10. Once the cake is completely cold, spread the vanilla cream across the top.
11. Use a slotted spoon to lift the strawberries out of their syrup and pile them over the cream. Drizzle a spoonful of the leftover verbena syrup over the top just before slicing.
