Mini Yogurt Cakes with Fresh Strawberry Topping

These tasty lemon yogurt cakes are to die for! Light and delicious on their own, they get an amazing upgrade from an easy-to-make strawberry sauce that puts them over the top! 

Prep Time:  15 minutes
Cook Time: 15 minutes
Yield: 12 Servings


  • 1 cup finely chopped fresh strawberries (approximately 1 pint)
  • 2 TB all fruit strawberry jam 
  • 1 TB sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch

      Yogurt Cake Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 TB baking powder
  • ¼ tsp table salt
  • 2 eggs
  • 1 cup lemon flavored yogurt 
  • 1/3 cup sugar
  • ¼ cup canola oil
  • 2 TB lemon juice
  • 1 TB lemon zest


Preheat oven to 350 degrees. Combine ½ cup chopped strawberries with remaining sauce ingredients in a small saucepan over medium-low heat. Whisk constantly and cook to a boil for 2-3 minutes. Stir in remaining ½ cup strawberries and set aside to cool.

In a large bowl, whisk together flour, baking soda, baking powder, and salt. In a small bowl lightly whisk eggs, whisk in remaining ingredients until smooth. Make a well in the center of the dry ingredients and add yogurt-egg mixture. Gently fold to combine. 

Spray a 12-cup muffin pan with cooking spray and fill each cup 2/3 full with batter. Bake for ~ 12 minutes, until a toothpick inserted in the center comes out clean. Serve each cake with 1 heaping TB of strawberry sauce.

Strawberry Sauce serving options:

  • Use a paring knife to cut a small circle from the top of each cake. Place strawberry sauce in a sturdy Ziploc baggie, cut off the tip, and pipe sauce into cake center
  • Slice each cake horizontally, spoon sauce into center, replace top.