Strawberry Yogurt Cake

Ingredients

Cake

16 oz. (1 lb) Fresh Strawberries, sliced & quartered, divided

1 Tbsp. All Purpose Flour

2 1/4 Cups All Purpose Flour

4 Tsp. Baking Powder

1/4 Tsp. Kosher Salt

1 1/2 Cup Granulated Sugar

2 Large Eggs

2/3 Cup Vegetable Oil

1 Cup Greek Yogurt (2% or 5% milk fat)

1/4 Cup Lemon Juice

2 Tsp. Vanilla Extract

Glaze (Optional)

1 Cup Confectioners Sugar

2 Tsp. Unsalted Butter, melted

3 Tbsp. Whole Milk

1 Tsp. Vanilla Extract

Steps

Cake:

1. Wash and prepare the strawberries. Slice the tops off of the strawberries and separate into “chunks” and slices, (see image above). Set the strawberries on the flat end and cut two slices from the tallest point. Take the two remaining ends and slice into quarters. Place the quarters on a paper towel to pat dry and the larger slices into a separate bowl.

2. Toss the quartered strawberries in a bowl with the 1 tablespoon of flour, throughly coating the strawberries by using a rubber spatula in a folding motion, scraping down the center, then around the outside of the bowl, (this is so they don’t all sink to the bottom of the cake). Set aside.

3. Grease the bottom and sides of a 9” springform cake pan with butter and line the bottom with a circle or parchment paper. Preheat the oven to 350 degrees F and adjust the rack to the middle position.

4. In a bowl, sift together the flour, baking powder, and salt. Set aside.

5. In a large mixing bowl, whisk together the sugar, eggs, vegetable oil, yogurt, lemon juice, and vanilla until smooth.

6. In one addition, add all of the flour mixture to the bowl and whisk until mostly smooth, but still a few lumps remain in the batter.

7. Using the rubber spatula, add the flour-coated strawberries to the cake batter, folding after each addition to evenly distribute throughout the batter.

8. Pour the cake batter into the prepared springform pan, then slam the pan a few times against the counter to remove any air pockets. Top with the sliced strawberries, (get creative!).

9. Place in the oven and bake for 45-55 minutes, or until the cake is set and a skewer comes out clean.

10. Let cool completely before releasing the sides of the springform pan.

11. Top with either confectioners sugar or a vanilla glaze, (HIGHLY recommended, see below), before slicing and serving.

12. Enjoy!

Glaze (if using):

1. In a small bowl, sift or whisk confectioners sugar to remove any large clumps.

2. Add the butter, milk, and vanilla and stir until combined. (Add more milk if needed to reach a good consistency for pouring over the cake.)

3. Once desired consistency is reached, pour over the top of the cake, spreading it evenly so it falls down the sides as well.

4. Let dry/set completely before slicing and serving.

5. Enjoy!