A very simple strawberry cake to make and very light due to the addition of yogurt.
Prep Time: 15 minutes
Baking Time: 40 minutes at 350° F (180° C)
Difficulty: easy
Yields: 12 servings (a 11-inches round mold – 28 cm)
Ingredients
- ½ cup of unsalted butter, softened to room temperature (114 g)
- ¾ cup of granulated sugar (170 g)
- 2 eggs, room temperature
- ¾ cup of plain yogurt (180 g)
- 1 tablespoon of vanilla extract
- 1 ½ cups of all-purpose flour (210 g)
- ½ teaspoon of baking powder
- ¼ teaspoon of baking soda
- ¼ teaspoon of salt
- 1 cup of fresh strawberries, thinely sliced (200 g)
Instructions
- Preheat the oven to 350° F. Lightly grease a 11-inch round pan.
- In the bowl of a mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- And the yogurt and vanilla. Mix until well combined.
- Sift the flour, baking powder, baking soda, and salt together and add it to the butter mixture. Mix just until no dry streaks of flour are visible.
- Add the chopped strawberries, reserving about 30 slices for the next step. Using a silicone spatula, fold the strawberries in to the batter until evenly distributed.
- Spread the batter evenly into the prepared pan. Dot the top of the batter with the reserved strawberry slices.
- Bake the cake for 35-40 minutes, until the top is lightly golden brown and a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes. Serve the cake warm or transfer to a wire rack to cool to room temperature.
- Dust the top of the cake with confectioners’ sugar.
Inspired by: Baked by an Introvert