Topped with GlazeĪllow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Lower the oven temperature to 325 degrees F and bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour the yogurt cake batter into the Bundt pan. Toss the strawberries with the remaining ¼ cup of flour. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. With an electric stand mixer, cream together the butter and sugar until light and fluffy. In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Grease and flour a 10-inch Bundt pan (10-15 cup pan).
It is wonderfully delicious on its own–but is also marvelous with a scoop of homemade ice cream! A perfect dessert to take to picnics and BBQs this spring and summer! How To Make Fresh Strawberry Cake Ingredients This cake slices well and doesn’t dry out quickly.
The yogurt and lemon create a wonderful tangy balance to its sweetness. This super moist Fresh Strawberry Yogurt Cake is the perfect way to celebrate juicy berries! It’s thick, soft, and packed full of fresh strawberries that weep pink tears down each tender slice. I also like to believe that I’m honoring the berries by putting them in such lovely treats! (If that makes me slightly crazy, I can live with that.) Strawberry Cake I still like to pretend, as we’re picking berries, that I somehow had a part in cultivating them.
This year is the first year we are going to give it a whirl, that is, be involved in a communal garden. I envision myself in overalls and work boots, driving a tractor. Then I imagine buying a large piece of land and reinventing our life. I could farm… It’s hard work, but peaceful and gratifying.” Every time I take the kid’s berry picking, I think to myself, “I could totally do this. This Strawberry Cake is inspired by farm-fresh, hand-picked strawberries.
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