Read the latest magazine... Download

Strawberry, Yoghurt & Poppy Seed Cake

If you are hosting friends in the garden this summer, this strawberry, yoghurt and poppy seed cake by Mary Goodsell is a delicious twist on a classic sponge cake.

TOP TIP: Top with whipped double cream and icing sugar if you prefer


290g (10oz) plain flour (or gluten free and ¼ tsp xantham gum)

2 tsp baking powder

½ tsp salt

115g (4oz) unsalted butter at room temperature

75g (2½oz) granulated sugar

75g (2½oz) light brown sugar

2 tbsp poppy seeds

1 tsp vanilla extract

2 large eggs

180g (6oz) buttermilk or yoghurt

295g (10oz) strawberries, hulled and sliced

3 tbsp demerara sugar

Poppy seeds, strawberries, cream or yoghurt and icing sugar to decorate


1. Pre-heat the oven 190C/170C Fan/Gas 5. Grease the bottom of a 9-inch cake pan with butter or oil and line with parchment paper (either cut to fit the bottom or leave some hanging over the edges for easy removal). 

2. In a medium bowl, mix all the dry ingredients together. 

3. In a stand mixer fitted with the paddle (or in a large bowl with an electric hand mixer), beat the butter, granulated sugar, brown sugar, and vanilla together on medium-high, periodically scraping down the sides of the bowl to make sure everything incorporates, until the mixture is pale, light, fluffy, and creamy, about 5 minutes. Add the beaten eggs and combine scraping down the sides again.

4. Reduce the mixer/whisk speed to low and carefully add the dry mixture, followed by the buttermilk or yoghurt.

5. Using a spatula, gently fold in half the strawberries and transfer the batter to the prepared cake tin. Scatter with the remaining strawberries and sprinkle with demerara sugar. Bake until the cake is puffed, deeply golden brown, and pulling away at the sides, 45-50 minutes. (It should spring back slightly when pressed in the centre and appear fully baked where the strawberries meet the cake.) Remove to a wire rack and allow to cool completely before serving.

6. To decorate, mix 4-5 tbsp of yoghurt, or double cream with a drop of vanilla extract, maple syrup or a tbsp icing sugar to make the frosting. Add a handful of chopped strawberries and sprinkle with more poppy seeds to decorate.

recipe features

More from Food and Drink

  • 'Ever So Easy' Beef Bourguignon Recipe

    This simple recipe by Adele Trathan virtually cooks itself, but it is deliciously succulent and flavoursome. It’s ideal for a wholesome meal when you don’t want to be slaving over a hot stove.

  • Coffee & Chocolate Banana Bread

    This recipe by Mary Goodsell takes banana bread to a new level with the added flavours of chocolate and coffee. Soft and moist, it's a delicious mid-morning snack with a cup of coffee.

  • Recipe: Crispy Tofu with Sweet and Sour Peppers and Pineapple

    Packed with veggies, this delicious vegan option offers the best of both flavours with its sweetness from the pineapple and tang from the vinegar.

  • Recipe: Black Forest Yoghurt Bark

    This recipe by Mary Goodsell is delicious eaten straight from the freezer. It is an easy, protein filled snack that will also hit that sweet spot!

  • Lunchbox Ideas Everyone Will Love

    As another academic year begins, we’ve been giving our lunchbox ideas a refresh.

  • Recipe: Spicy Barbecue Sizzlers

    Some like it hot, so sizzle your ribs and chicken with these BBQ sauces. I hope you find these recipes melt-in-your-mouth incredible!

  • Kids Zone: Ice Cream Recipe

    Turn an average summer’s day into a fun ice cream parlour adventure with this fun and easy homemade ice cream in a jar recipe, says Sara Whatley.

  • Coconut, Blueberry & Lemon No Bake Cheesecake

    This cheesecake uses coconut yoghurt and plenty of zesty lemon for a healthier, lighter version of what tastes like a very decadent dessert

  • Recipe: Asian Chicken Salad

    Mary Goodsell’s salad makes a scrumptious summery lunchtime meal and is also a great option if catering for lots of people. It’s perfect with leftover roasted chicken, making it very quick to assemble.

  • Recipe: Courgette and Bean Summer Salad

    Griddled courgettes pair beautifully with tinned beans and any kind of lemon dressing and look so impressive on a summer’s barbeque table. This salad by Mary Goodsell is full of flavour and very purse friendly with seasonal ingredients

  • Recipe: Lemon, Banana and Blueberry Loaf

    The beauty of this loaf cake is that all the ingredients go into one bowl, so there’s minimal washing up. The zesty lemon flavours with the seasonal sweetness of blueberries elevates the tastiness of this recipe by Mary Goodsell

  • Lemon and Raspberry Drizzle Loaf Cake

    If you're looking to give the classic lemon drizzle cake a little twist, this loaf bake is the perfect adaptation thanks to the addition of ground almonds, make it ever so light and palatable.

  • Recipe: Chicken Cacciatore

    This one-pot supper by Mary Goodsell is a real crowd-pleaser. The tender chicken has all the comforting flavours and aromas of Italy. Serve it up with some rice or roasted garlic new potatoes

  • Recipe: Crustless Asparagus Quiche

    A quiche works for every occasion; quick fridge-raid lunch, easy summer entertaining or a protein-filled breakfast alternative. This crustless asparagus quiche by Mary Goodsell is the perfect naturally gluten-free dish.

  • Recipe: Home Baked Sausage Rolls

    Sausage rolls are often enjoyed as a quick snack, fresh from the oven – or make the perfect addition to any summer picnic, when chilled.

  • Recipe: Home Battered Fish and Chips

    Nothing says you’re in Britain better than freshly cooked battered fish and chips, eaten from paper at the seaside.

  • How to make wild garlic and cheddar scones

    This savoury scone recipe from Mary Goodsell works perfectly alongside a bowl of hearty soup, or simply with salty butter and a smear of marmite.

  • Recipe: Traybake carrot cake

    When Mary Goodsell was a young girl she was astonished that a vegetable could be made into tasty cake! Her traybake version couldn’t be simpler and can be made nearly all year round using British carrots

  • Recipe: Coronation Quiche

    In celebration of Coronation Big Lunches taking place this month, The King and Queen Consort have shared a recipe for a Coronation Quiche – made with spinach and broad beans.

  • Recipe: Rhubarb & Ginger Streusel Cake

    I’ve been planning some tea-time treats and decadent desserts. This easy seasonal rhubarb and ginger cake hits the spot on all accounts, it’s moist, not overly sweet and has a crunchy topping. The perfect crowd pleaser.

Get Social