Buh-bye strawberry season. The last batch of strawberries was indicative of the season coming to a close. They aren’t as sweet and had more white on the tops than the June and July strawberries. Don’t get me wrong; they’re still good, but not quite perfection.
So I have a bunch in the little plastic container that need to be used and I came across this old Pinterest pin for Fresh Strawberry Yogurt Cake from BakingWithBlondie.com. It looks scrumptious. (I don’t think I’ve ever used the word scrumptious before.)
Fresh Strawberry Yogurt Cake is soft and delicious with chunks of those closing-season strawberries scattered all throughout. No fancy ingredients unless you call Greek yogurt fancy. The lemon zest and lemon juice add just the perfect amount of light citrus flavor – oh, and don’t forget the tart-sweet lemon drizzle.
The texture and taste are like a very light, fluffy pound cake. For not having vanilla in it, it’s an awesome vanilla cake base. I really like this cake. Took it to work, set it in the break room, turned around and it was gone!
Moist, soft and tender – this is a terrific strawberry cake. A nice farewell to those summer strawberries.
- 1 C (2 sticks) butter, softened
- 1 3/4 C sugar
- 3 eggs
- 3 tbsp fresh lemon juice, divided (1 tbsp, and 2 tbsp)
- zest of 1 lemon
- 2 1/2 C flour, divided (2 1/4 C, and 1/4 C)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 oz. Greek yogurt (plain or vanilla)
- 11-12 oz. fresh strawberries, diced
- 1 C powdered sugar
- Preheat the oven to 325°. Spray and flour a 10" Bundt pan.
- In a stand mixer, cream together the butter and sugar until light and fluffy (4-5 minutes on medium-high). Beat in the eggs, one at a time, and incorporate well. Add 1 tbsp of the lemon juice and the lemon zest and mix for about 30 seconds.
- While the butter is mixing, in a medium bowl sift together 2 1/4 cups of the flour, baking soda and salt. Add to the butter mixture about 1 cup at a time, alternating with the Greek yogurt and ending with the flour. Mix just until blended (don't over mix). Remove the bowl from the mixer stand.
- Put the diced strawberries into a medium bowl and toss with the remaining 1/4 cup of flour until coated. Fold the strawberries into the batter until distributed throughout. Pour the batter into the pan and bake for 60 to 70 minutes (checking at 60 minutes) until a toothpick comes out clean.
- Cool in the pan for about 20-25 minutes, then gently slide a knife around the sides and middle to loosen. Turn out onto a rack and cool completely.
- Combine the remaining 2 tablespoons of lemon juice and the powdered sugar, whisking until smooth. Drizzle the mixture over the cake. Store, covered at room temperature for up to 3 days.
Tips and Stuff:
Have your lemon zested and juiced, and the strawberries diced before you begin the cake.
Don't skip the step where you sift the flour, soda and salt together (i.e., don't just dump them together in a bowl - use a sifter)
Be gentle with the batter. It's light and fluffy and if you over mix it, the cake will end up tougher than it should be.
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 378Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 178mgCarbohydrates: 85gFiber: 7gSugar: 55gProtein: 8g
Nutrition Values are Approximate