Fluffy strawberry yogurt cake: you measure by the cup, no scale needed

Tip: tap a step to mark it as done.

1. Prepare the cup and baking pan

   5 min

   Use a cup with a capacity of 200–250 ml for measuring; a larger cup will yield a larger cake. Preheat the oven to 180°C (350°F), grease a baking pan with butter, and dust it with flour.

2. Mix the eggs and yogurt

   5 min

   Mix half the yogurt with the powdered sugar, vanilla sugar, and eggs until smooth. Add the remaining yogurt and the oil, then mix again.

3. Add the flour

   2 min

   Add the flour and baking powder and beat for about 1 minute, until the batter is smooth.

4. Fold in the chocolate

   3 min

   Chop the chocolate into small pieces or coarsely grate it, then use a spoon to fold it evenly into the batter.

5. Arrange the strawberries

   5 min

   Pour the batter into the baking pan and smooth the top. Wash and hull the strawberries, then cut them in half; small ones can stay whole. Gently arrange them on top of the batter.

6. Bake

   30 min

   Bake for about 30 minutes. Check for doneness with a toothpick inserted into the center of the cake; it should come out dry. Let the cake cool, then serve, for example, with whipped cream.

   Source: kuharica.kontin.info

Tip: Out of season, use canned fruit and drain it well so the batter around it doesn't stay wet. Read more: Baking with cups: how to measure and convert to grams

This recipe was translated from the Slovak original: Nadýchaný hrnčekový jahodový koláč s jogurtom: všetko odmeriate hrnčekom, bez váhy