Cake Batter

• 3 large eggs, room temperature
• 1 pinch salt
• 1/2 cup (100 g) granulated sugar
• 2/3 cup (150 g) plain yogurt, room temperature
• 1 teaspoon vanilla extract
• 1/3 cup (80 ml) vegetable oil
• 1 1/3 cups (160 g) all-purpose flour
• 2 teaspoons (10 g) baking powder

Cottage Cheese Layer

• 1 cup (250 g) cottage cheese
• 1 large egg
• 2 tablespoons (25 g) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch

Strawberry Topping

• 10.6 oz (300 g) strawberries, divided
• 2 tablespoons sliced almonds
• 1 tablespoon granulated sugar, for sprinkling

Ingredient Notes

• Yogurt: Plain, unsweetened yogurt works best. Greek yogurt is fine, but if it is very thick, stir in 1 to 2 tablespoons (15 to 30 ml) milk or water so the batter stays soft.
• Cottage cheese: Small-curd cottage cheese is easiest to blend smooth. If yours is very chunky, pulse it briefly in a food processor or mash it well with a fork.
• Strawberries: Divide them so some are chopped into the filling and the rest are halved for the top. That gives the cake strawberry flavor in every bite.
• Cornstarch: This helps the cottage cheese layer set properly. I wouldn’t skip it; without it, the center can bake up a little loose.
• Vegetable oil: Oil keeps this cake moist longer than butter would. Neutral oil is best so the strawberry and vanilla flavors stay clean.

Kitchen Tools Needed

• 9-inch round pie pan or cake pan
• Parchment paper
• Mixing bowls
• Whisk
• Rubber spatula
• Knife and cutting board
• Measuring cups and spoons
• Oven

Step-by-Step Instructions

1. Preheat the oven to 180°C (356°F). Line a 9-inch pie pan with parchment paper, letting a little overhang if possible. Lightly spray the paper and sides with vegetable oil.
2. In a large mixing bowl, beat the 3 eggs with the pinch of salt until evenly combined and slightly frothy, about 30 seconds.
3. Add the 1/2 cup (100 g) sugar, yogurt, vanilla extract, and vegetable oil. Whisk until smooth.
4. Add the flour and baking powder gradually. Stir just until no dry streaks remain. The batter will be thick but pourable.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. In another bowl, mix the cottage cheese, 1 egg, 2 tablespoons sugar, vanilla extract, and cornstarch until as smooth as you can get it. A few small curds are okay, but the mixture should look creamy.
7. Finely chop about 1/3 of the strawberries, roughly 100 g, and fold them into the cottage cheese mixture.
8. Spoon the cottage cheese mixture over the cake batter and spread it gently. It does not need to be perfectly even, but try to keep it in one layer.
9. Halve the remaining strawberries and arrange them cut-side up on top.
10. Sprinkle the sliced almonds and 1 tablespoon sugar over the fruit.
11. Bake for 50 to 60 minutes, until the top is golden and a toothpick inserted into the cake portion comes out clean. If the center still looks loose at 50 minutes, give it another 5 to 8 minutes. The filling should look set, not wet.
12. Let the cake cool in the pan for at least 20 to 30 minutes before slicing. For the cleanest slices, cool it fully before serving.

Pro Tips

• Don’t overmix the batter once the flour goes in. I tested both ways, and the overmixed version baked up noticeably tougher.
• If your cottage cheese is very wet, drain it briefly in a fine sieve. That keeps the center from turning watery.
• Use room-temperature eggs and yogurt. They blend more smoothly and help the cake bake evenly.
• If the strawberries are very juicy, pat them dry before arranging them on top so the surface browns better.
• Let the cake cool before cutting. When I sliced it too early, the filling was softer and the layers shifted a bit.

Common Mistakes to Avoid

• Using cold ingredients straight from the fridge. The batter can look lumpy and bake less evenly.
• Skipping the cornstarch in the filling. My first test without it was too soft in the center.
• Overloading the top with strawberries. Too much juice can weigh down the cake and make the middle underbaked.
• Baking only until the top looks golden. The filling should be set, so always check the center.
• Cutting it while hot. This is the easiest way to lose clean slices.

Variations

• Mixed berry version: Swap half of the strawberries for raspberries or blueberries.
• Lemon strawberry version: Add 1 teaspoon lemon zest to the batter for a brighter flavor.
• Almond-forward version: Increase the sliced almonds to 1/4 cup (25 g) for extra crunch.
• Lighter version: Use low-fat cottage cheese and reduced-fat yogurt, though the texture will be a little less rich.

Serving Suggestions

Serve this cake slightly warm or at room temperature with a cup of tea or coffee. It’s lovely on its own, but a spoonful of lightly sweetened whipped cream or a dusting of powdered sugar works well if you want a more dessert-like finish. For brunch, I like to pair it with fresh fruit and plain yogurt on the side.

Storage Instructions

Store leftovers covered in the refrigerator for up to 4 days. Because of the cottage cheese layer, refrigeration is the safest option. If you want to keep the top from softening too much, place a piece of parchment or wax paper over the cut surface before covering.

Reheating Tips

Warm individual slices in the microwave for 10 to 15 seconds, just until slightly soft and fragrant. You can also let slices sit at room temperature for 20 minutes if you prefer them cool but not chilled. I don’t recommend reheating the whole cake in the oven unless it has been fully chilled first.

Nutrition Estimate

Per serving, based on 8 servings:

• Calories: about 255
• Protein: 8 g
• Carbs: 28 g
• Fat: 12 g

Recipe Summary Card

• Prep Time: 20 minutes
• Cook Time: 50 to 60 minutes
• Total Time: 1 hour 20 minutes
• Servings: 8
• Cuisine: European-inspired
• Course: Dessert, Snack, Brunch
• Calories: about 255 per serving

Frequently Asked Questions

Can I use Greek yogurt instead of regular yogurt?

Yes. Use the same amount, but if it is very thick, loosen it with a little milk so the batter stays easy to mix.

Can I make this cake ahead of time?

Absolutely. In fact, it slices better after chilling a few hours. The flavor also settles nicely overnight.

Can I substitute ricotta for cottage cheese?

Yes, ricotta can work, but the filling will be smoother and slightly less tangy. You may need to check for doneness a few minutes earlier.

Why did my cake sink in the middle?

Most often that happens if it was underbaked or if the filling was too wet. Make sure the center is set before removing it from the oven.

Can I freeze it?

Yes, but the texture of the strawberries changes a bit after thawing. Freeze slices tightly wrapped for up to 2 months, then thaw in the refrigerator.

Conclusion

This strawberry yogurt cake is one of those simple recipes that looks far more impressive than the effort it takes. The combination of soft cake, creamy filling, and fresh berries makes it a reliable choice for spring and summer baking, especially when you want something homemade without a lot of fuss.

Tested Note

I tested this twice, and the cake was noticeably better after resting for 30 minutes before slicing. The cottage cheese layer set beautifully once it cooled, which made the texture much cleaner and more bakery-like.