While it’s not quite strawberry season, especially in Alaska, they are on sale at our grocery stores. I picked up a giant carton for a screaming deal; and thought a pretty cake was in order for spring.
I started with a basic cake recipe for a spring form pan. Creaming together butter, vanilla yogurt and sugar. Then beat in the eggs one at a time. Add a splash of vanilla, and you’re ready for your dry ingredients. Once you’ve mixed in your flour, baking powder and salt- it’s time for berries.
I just sliced up about 15 strawberries and used the “end” pieces to fold into the batter. The “pretty” center pieces were reserved for the design atop the cake.
Pretty, simple and easy; the perfect cake for spring.
Hope everyone is defrosting and gearing up for summer.
- 1 stick butter (room temp.)
- 1 cup sugar
- 1/2 cup good quality vanilla yogurt
- 2 eggs (room temp.)
- 1 tablespoon vanilla extract
- 2 cups All-Purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ~15 strawberries
Beat butter for about 1 minute on high. Add sugar and beat until color lightens, about 2 minutes. Mix in yogurt. Beat in eggs one at a time. Splash in vanilla extract.
In a small bowl, combine the flour, salt and baking powder. Add the flour mixture to the butter mixture slowly until a rich batter comes together.
Gently fold in chopped strawberries. Pour batter into greased spring form pan, and top with your own unique strawberry design. Sprinkle top with sugar if desired.
Bake at 350 for roughly 35-45 minutes, until top is golden brown.