I suppose it is pretty nice to wake up to a slice of fresh strawberry yogurt cake. I suppose it is pretty nice to have a slice when it's right out of the oven with a hot cup of coffee.
I suppose I should admit that is pretty much what's happened here the last couple of weeks!!
As soon as it was the beginning of Florida strawberry season, the berry baking frenzy began! It's a perk from living in Florida growing land. The citrus is nice, but the berries are even better!
This is a cake I make all year round. It's such a great batter to play a little with. Meaning that you can add plain yogurt or flavored (I usually only use vanilla or plain Greek yogurt). I love the richness it adds to the texture of the batter. To my non-yogurt eating older child, it was quite a shock when her kid brother blurted out, "Hey, did you know mommy put yogurt in this?!?". A look of shock and disgust. She couldn't believe I tricked her into eating yogurt in the guise of a lovely and tempting cake for all these years. Once the shock was over, she finished her slice and said she will pretend like she didn't hear it has yogurt. My son on the other hand, was smiling in glee for being the one to give the big baking secret reveal: IT HAS YOGURT IN IT! I decided to go gentle with her and not add extra-virgin olive oil. I occasionally add olive oil instead of vegetable oil and the texture is smooth as velvet but there is a slight olive oil taste. I did also bake this recently with butter subbed for the vegetable oil. I didn't like the texture as much as I did with using oil. So for the choice of vegetable, olive oil or butter: for the moment, vegetable oil is winning! And of course, use your favorite Greek yogurt!
Some of the latest happenings around the garden. February in Florida is definitely full spring mode! Lots of color. Lots of flavors happening everywhere!
Some shots I shared on Instagram of Miami Beach last weekend. We happened to arrive during the boat show. Lots of beautiful yachts to admire!!
Fresh Strawberry Yogurt Cake
- 1 1/2 cups flour (I used 1/2 cup of whole wheat pastry flour)
- 2 teaspoons baking powder
- pinch of salt
- juice and zest of one lemon, separated (I used Meyer)
- 2/3 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup of your favorite Greek yogurt
- 1 lb. strawberries, cleaned, hulled and sliced
- 1 Tablespoon turbinado sugar
- Preheat oven to 350. Grease and flour a 9-inch round cake pan with removable bottom. Add the lemon juice to the prepared strawberries, set aside.
- In a large bowl, sift together the flour, baking powder and salt. Toss in the lemon zest and with your hands, mix it into the flour mixture to release the lemon essence.
- In a large bowl with an electric mixer, beat the sugar and eggs until creamy (about 5 minutes). Beat in the oil and the yogurt. Mix well.
- Beat in the flour mixture a half up at a time. Scrape down the sides of the bowl with spatula and mix well after every addition.
- Fold the strawberries into the batter (reserve about 10 slices to place on top of batter). Pour the batter into prepared pan. Arrange the reserved strawberry slices on top. Sprinkle on the turbinado sugar.
- Bake for about 40-45 minutes, or until skewer inserted in the center comes out clean. Check cake at about 35 minutes. Every oven is different. If cake is browning, cover with aluminum foil for remainder of baking time. Let cool for about 20 minutes before removing from cake pan. Best served warm.