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!
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.
foodwanderings says
February 24, 2014 at 12:00 pmHaha L is a funny little brother. Love yogurt in a batter. I love the idea of olive oil in it too though I maybe used it once in desserts. I always wished to make olive oil semolina cake. I was thinking strawberries aren't in season and then read your post. You are so lucky living in Florida!
Paula - bell'alimento says
February 24, 2014 at 12:25 pmI can't wait for strawberries to come into season. This is on the list!
Angie | Big Bear's Wife says
February 24, 2014 at 2:36 pmThat cake looks beautiful! I eat tons and tons of strawberries when they're in season and I can't wait to make this!
Susan says
February 24, 2014 at 3:35 pmBrothers are the worst! Always spoiling this and teasing! However, greek yogurt is wonderful in cakes, you can't even tease it and you know your daughter loves it. This makes me long for strawberry season up here!
Erin @ Dinners, Dishes and Desserts says
February 24, 2014 at 3:45 pmGorgeous cake. I love strawberries, and am just waiting for them to be in season here! Great pictures of your weekend, love following along!
Lauren @ Healthy Delicious says
February 25, 2014 at 9:38 amI'm not in Florida, but I did notice that the grocery store strawberries have been extra sweet this past week or two. So yummy! This cake looks perfect for spring.
vanillasugarblog says
February 25, 2014 at 8:32 pmAnd the blueberries & strawberries from cali are starting to come in to whole foods and I'm eating as many as I can because this was a long hard winter that sucked. LOL
But have you seen the early crop of berries from Driscoll? Gorgeous!
Janice (@KtchnHealsSoul) says
February 27, 2014 at 12:55 amLove this kind of cake with berries 🙂
I really appreciate that you've tried a couple different oils and butter! I know what you mean about butter vs oil and the effect on texture. I think the next should be a combination of butter & oil (you know… for research purposes!)
Is it already strawberry season in Florida? It's super cold here. I can't even imagine strawberry season right now because it seems so far away!
D says
March 1, 2014 at 6:04 pmJust made it and it's all gone. The family didn't even save me one last slice..though I ate 2 🙂 Delicious recipe and easy! Thanks!
Vanillasugarblog – I used the Driscoll and they were amazing. Almost a shame to use them in a cake b/c they are just perfect now.
cakeduchess says
March 3, 2014 at 9:45 amthanks! So happy you loved it!:)
Nancy @ gottagetbaked says
March 5, 2014 at 8:19 pmAhhhh siblings! I used to terrorize my little sister. I was horrible! I'd hold her down and tickle her until she cried. So spilling the beans on the yogurt isn't TOOOOO bad 😉 Your cake looks so lovely, Lora! I love baking with yogurt and oil, so I know how incredibly moist 'n light the texture must be. Your garden is just beautiful. Do you plan on going to the Food & Wine Conference this year in July? I'm flying out to Florida for it – maybe we'll get to meet in real life? It'd be amazing!