Soft and Moist One-Bowl Strawberry Apple Cake

One Bowl Strawberry Apple Cake is a soft and delicious dessert, perfect for the spring season. It is the perfect fusion between the classic apple cake  and the soft strawberry variant: very easy to prepare, it is ideal to enjoy as a snack together with a glass of juice, but also for breakfast accompanied by a hot and creamy cappuccino.

Making it is very simple: just beat the eggs and sugar in a bowl until you get a frothy mass, add the natural white yogurt at room temperature, which gives it a moist and melting consistency, then incorporate the melted butter, sifted flour and baking powder. It is flavored with the grated zest of an organic lemon and finally add some of the strawberries, cut into cubes, and an apple, cut into cubes.

All that remains is to transfer everything to a baking tray, lined with baking paper, and distribute the rest of the fruit on the surface and a generous handful of flaked almonds, for a crunchy touch. Once cooked and cooled, the cake is dusted with an impalpable layer of powdered sugar, and is ready to be served as a delicious end to the meal to your guests.

What is One Bowl Strawberry Apple Cake?

The fusion of strawberries and apples in cakes marries the rich histories of both fruits in baking traditions. Apples have been a staple in desserts across various cultures, with notable examples like the French tarte Tatin—a caramelized upside-down apple tart credited to the Tatin sisters in the 19th century. Strawberries, on the other hand, began featuring prominently in European desserts during the 16th century, gaining widespread popularity by the 19th century as advancements in baking techniques allowed for lighter, more delicate cakes. Combining these fruits in a single cake offers a harmonious blend of flavors, celebrating their individual legacies in confectionery.​

The "one-bowl" method revolutionized home baking by simplifying the preparation process. Introduced in the mid-20th century, this technique allowed all ingredients to be mixed in a single bowl, streamlining the baking process and reducing cleanup. This approach became feasible with the advent of homogenized shortenings like Spry, which blended easily with both dry and liquid ingredients, ensuring consistent and tender cakes. The one-bowl method democratized cake baking, making it more accessible to home bakers seeking efficiency without compromising on quality.

Pro Tips for The Best Strawberry Apple Cake

• Make sure your oven is fully preheated to ensure even baking and a nicely risen cake.
• This cake is moist, so be sure to use parchment paper or thoroughly grease and flour your pan to prevent sticking.
• Distribute apple and strawberry pieces evenly throughout the batter to ensure balanced flavor and texture in every bite.
• Let the cake cool completely before slicing to help it set properly and make cutting easier without crumbling.

What Are the Best Apples for This Cake?

Choose ripe apples for the best natural sweetness and texture. Granny Smith apples provide a tart contrast, while Fuji or Gala apples add extra sweetness.

Can I Use Frozen Strawberries for This Cake?

Yes, you can use frozen strawberries for this cake, but with a few tweaks! Thaw them first and drain off any excess liquid to prevent the batter from becoming too watery. You may also want to pat them dry gently with paper towels. Keep in mind that frozen strawberries can be softer, so fold them in carefully to avoid breaking them up too much.

How Do I Make Sure the Apples and Strawberries Don't Sink In The Cake?

To prevent strawberries and apples from sinking completely into the dough during cooking, it is important that it is quite full-bodied and dense, but you can also use a little trick: after cutting it, pat the fruit dry with kitchen paper and flour it well.

How Do You Keep Strawberries From Getting Soggy on Cakes?

If your strawberries are particularly juicy, lightly pat them dry with paper towels after slicing. This helps prevent excess moisture that can make the cake soggy.

What Else Can I Add to This Cake?

Of course, you can customize the preparation as you like: you can flavor it with cinnamon powder, seeds of a vanilla bean, cardamom, ginger, or enrich it with chocolate chips and rehydrated raisins.

Why is My Cake so Tough?

You probably mixed it too much! When combining the ingredients in one bowl, mix just until incorporated. Overmixing can develop gluten and make the cake dense instead of soft and fluffy.

Can I Top This Cake With Anything Else?

Absolutely! You can top this cake with a dusting of powdered sugar, a dollop of whipped cream, or a light vanilla glaze for extra sweetness. For a crunchier twist, sprinkle chopped nuts or streusel before baking. Fresh fruit or a drizzle of honey also works beautifully after it’s cooled!

Can I Make Muffins Out of This Recipe?

Yes, you can definitely turn this cake recipe into muffins! Just divide the batter evenly into a lined muffin tin, filling each about ¾ full. Reduce the baking time to around 20–25 minutes, or until a toothpick comes out clean. They’ll be soft, fruity, and perfect for snacking!

Can I Make This Cake Ahead of Time?

Yes, you can make this cake ahead of time! It stays moist and flavorful for 2–3 days when stored in an airtight container at room temperature.

Does This Cake Freeze Well?

Yes, you can freeze this cake! Let it cool completely, then wrap it tightly in plastic wrap and foil or place it in an airtight container. It’ll keep well in the freezer for up to 2 months. Just thaw at room temperature before serving!

How to Store One Bowl Strawberry Apple Cake

To store cake leftovers, let the cake cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. Keep it at room temperature for up to 2 days, or refrigerate for up to 5 days.

How to Make One Bowl Strawberry Apple Cake

Collect the eggs and sugar in a large bowl.

Beat them with an electric whisk for a few minutes, until you obtain a light and frothy mixture.

At this point, pour in the plain yogurt and mount the mixture for a few more moments.

Add the warm melted butter, continuing to mix everything together with the whisk.

Flavor the mixture with the grated zest of an organic lemon.

Sift the flour and baking powder directly into the bowl with the liquid ingredients.

Incorporate the powders well, mixing delicately, then set the dough aside.

Rinse the strawberries, clean them and cut them into cubes, then peel the apples, cut one into chunks, and the other into thin slices.

Add 2/3 of the strawberries and the diced apple to the mixture.

Spread the mixture into a rectangular cake pan of about 20×25 cm, lined with baking paper and level it with a spatula to obtain a uniform thickness.

Decorate the surface by lining up the apple slices.

Arrange the remaining strawberries.

Sprinkle the surface with flaked almonds and bake in a static oven preheated to 360°F/180°C for 40 minutes, checking the cooking with a toothpick, before removing it from the oven.

Let it cool completely before sprinkling it with powdered sugar. Enjoy!