My first inspiration for this cake was drbabs Beach House Strawberry Cake found here on food52. I fell in love with it at first sight. And because I love to bake and experiment with baking (I consider this a sport), I made up my own version for a birthday cake for my granddaughter's 4th birthday a couple weeks ago without the yogurt, using buttermilk, and making some other changes just for fun. It tasted great, but the weight of the strawberries needed a little stronger, denser cake. So for a very fun yogurt tasting get-together last night (we tasted 13 yogurts!) I needed to bring a pot luck item and back to yogurt I went. The density of the cake with the yogurt supports the strawberries so well that you get an small explosion of strawberry with each bite. Everyone loved this cake last night, so I thought I'd post it this morning. I hope you guys like it too. Thanks drbabs for the inspiration! —TheWimpyVegetarian
6 tablespoons unsalted butter, at room temp
¾ cup sugar
6.75 ounces (1 ½ cups) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 large egg
½ cup Greek yogurt with honey (I used Greek Gods)
2 tablespoons whole milk
juice from 1/2 lemon
½ teaspoon vanilla extract
1/2 pound strawberries, sliced lengthwise
2 tablespoons turbinado sugar
In This Recipe
Preheat the oven to 350 degrees. Butter a 9-inch pan or pie plate very well.
Combine the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment. Mix until it's pale colored and fluffy (about 3 minutes). Add the egg, yogurt, milk, lemon juice and vanilla extract. Mix on medium high for about 3 minutes.
Combine the flour, baking powder and salt in a bowl and whisk together very well to distribute it evenly through the flour.
Reduce the mixer to its lowest speed and gradually add the flour mixture to the mixing bowl until most of it is mixed into the yogurt mixture. Finish mixing the flour in with a spatula until the flour is completely mixed in. The batter will be thick.
Spoon the batter into the buttered cake pan or pie plate and smooth with a spatula to even it out. Place the sliced strawberries on top, gently pressing them into the batter. Sprinkle the surface with the turbinado sugar.
Pop the cake in the oven and bake for 10 minutes. Reduce the heat to 325 degrees and bake until the cake is firm to the touch (about 50 minutes).
Optional final touch: Just before serving, sift a little confectioners sugar on top. This can be served with a strawberry syrup or whipped cream, but is also great on its own without adornment.