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
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.
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.
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.
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.
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.
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