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Preheat your oven to 350°F (175°C).
Grease and flour a loaf pan or bundt pan to prevent the cake from sticking.
Mix Wet Ingredients:
In a large bowl, whisk together the Greek yogurt, vegetable oil, and sugar until well combined.
Add the eggs, one at a time, beating well after each addition. Stir in the almond extract.
Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Blend Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
Add the Fresh Strawberries:
Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the batter.
Bake the Cake:
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Slice and serve as a delicious dessert for any occasion.
Serving and Storage Tips:
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