This Fresh strawberry yogurt cake allows seasonal fruit to be the star of the show. Simple and fabulous, enjoy it as a snacking cake, or as an after-dinner dessert. In-season, fresh strawberries are needed for this cake. As the plump strawberries cook in the oven, their sweetness intensifies and the juices they release moisten the cake throughout. Truly a beautiful thing that cannot be accomplished with frozen, or out-of-season flavourless strawberries.
Prep Time15 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 8to 10
Ingredients
3/4cup(150g) sugar, plus 2 tablespoons for sprinkling
2large eggs
1/2cup(115g) unsalted butter, melted and cooled
3/4cup(185g) full-fat yogurt
3/4teaspoonkosher salt
1teaspoonvanilla extract
1 1/2teaspoonsbaking powder
1/2teaspoonbaking soda
2cups(250g) all-purpose flouror can use 1 cup (125g) all purpose and 1 cup (105g) rye flour.
1pound(450 grams) strawberries, hulled and halved
Instructions
Preheat the oven to 350°F. Lightly butter a 9-inch cake, or springform, pan. Line the bottom of the pan with a round piece of parchment paper.
In a large bowl, whisk the 3/4 cup of sugar and eggs until light and foamy, about 1 minute. Add the melted butter, yogurt, salt and vanilla and whisk until completely smooth.
Add baking powder and baking soda and whisk until combined.
Switch to a rubber spatula and fold in the flour(s) just until no streaks of flour remain. Don't over-mix. Spread the batter into prepared pan and smooth the top with an offset spatula.
Place the halved strawberries over the top, cut side down. Fit in as many as you can tightly, in a single layer. Sprinkle the top with remaining 2 tablespoons sugar.
Bake until puffed and golden and a skewer inserted into the cake comes out clean, about 50 to 60 minutes. Let the pan cool on a rack. Serve as is, or with vanilla ice cream or whipped cream.
Notes
This recipe is adapted from Martha StewartBAKE TIMEAll ovens run at varying temperatures so start checking the cake at 50 minutes. If your strawberries were really ripe and juicy, it might take more like 60 minutes to bake. Mine is pretty consistently ready in 55 minutes. STORING AND FREEZINGThis strawberry yogurt cake keeps well for up to 4 days and can also be frozen.To Store: Cover well and keep on the counter for up to 2 days or refrigerate for up to 4 days.To freeze: If freezing the cake whole, cool completely and wrap the the entire cake with foil and freeze for up to 2 months. For leftovers, wrap the pieces individually and freeze for up to 2 months. Defrost the whole cake overnight in the fridge, or individual pieces on the counter.