The strawberry patch saw us a few times this Spring and we loved the constant supply of freshly picked berries. Too many strawberries are never a bad thing! I had my heart set on making the Strawberry Dream Cake from the cover of May's Southern Living but it never happened!
My friend Katie sent me this recipe as back up and I must say, this Fresh Strawberry Yogurt Cake was a stellar runner up! I had all of the ingredients on hand and the cake is TO DIE FOR. It came together easily and I didn't mind licking the bowl clean once the batter was poured into the cake pan. I can imagine that this cake would be just as good with blueberries, raspberries, blackberries, or a mixture of all of them.
Fresh Strawberry Yogurt Cake
recipe from A Spicy Perspective
1 cup butter, softened
2 cups granulated sugar
3 large eggs
3 Tbsp. fresh lemon juice, divided
Zest of 1 lemon
2.5 cups all purpose flour, divided
1/2 tsp. baking soda
1/2 tsp. salt
8 oz. plain or vanilla Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar
Preheat oven to 375 degrees. Prep a 10 inch bundt pan with grease and flour (I used butter).
Sift together 2 1/4 cups of the flour, baking soda and salt. Mix in the lemon zest and set aside.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat the eggs in, one at a time, then stir in 1 Tbsp. of lemon juice. Alternate beating in the flour mixture and the yogurt, mixing until just incorporated.
Toss the strawberries in the remaining 1/4 cup of flour. Gently mix them into the batter.
Pour the batter into the bundt pan. Place in the oven and reduce the temperature to 325 degrees. Bake for 60 minutes, or until when a toothpick is inserted it comes out clean.
Allow cake to cool for at least 20 minutes on a cooling rack. Turn pan over onto cooling rack and cake should slide out. Once the cake is cool, whisk together the remaining 2 Tbsp. of lemon juice and powdered sugar. Drizzle over cake.