Summer Strawberry Cake
August 26, 2013
Oh Pinterest, how I love thee. I don’t know what part I love more… the fun recipes and infographics I pin, or the fact that I don’t have to bookmark a billion pages in my internet browser anymore. It may be a draw. However, one of the best recipes I got this summer was for a fresh strawberry cake and it was YUMMY! Huge hit with the fam and the office. Really, it was a perfect summer treat. The original recipe I pulled from Pinterest is here
strawberry cake
Ingredients:
- 2 ½ cups all-purpose flour, divided
- ½ tsp. baking soda
- ½ tsp. salt
- Zest of 1 lemon
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 3 Tbsp lemon juice, divided
- 8 oz. plain or vanilla, Greek yogurt
- 12 oz. fresh strawberries, diced
- 1 cup powdered sugar
Steps Cake:
- Preheat oven to 325 degrees
- Grease and flour a Bundt pan
- Sift together the 2 ¼ cups of flour, salt and baking soda. Add in the lemon zest, set aside. Note you are NOT using all of the flour at this point!
- Cream together the butter and sugar
- Beat in the eggs one at a time
- Stir in 1 Tbsp. lemon juice. Again, note you are not using all of it!
- Alternate beating in the flour mixture and the yogurt
- Toss the strawberries with the remaining ¼ cup of flour and then gently add them to the mixture
- Pour the batter into the pan
- Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean
- Allow to cool at least 20 minutes in the pan and then remove from pan to cool completely
Steps Glaze:
- Use the remaining 2 Tbsp of lemon juice and the powdered sugar. Whisk together to make a glaze
- Pour over the top of the cake, be sure cake is already on stand or in carrying dish.
Enjoy!
close up strawberry cake
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