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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

strawberry cake


  • 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:

  1. Preheat oven to 325 degrees
  2. Grease and flour a Bundt pan
  3. 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!
  4. Cream together the butter and sugar
  5. Beat in the eggs one at a time
  6. Stir in 1 Tbsp. lemon juice. Again, note you are not using all of it!
  7. Alternate beating in the flour mixture and the yogurt
  8. Toss the strawberries with the remaining ¼ cup of flour and then gently add them to the mixture
  9. Pour the batter into the pan
  10. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean
  11. Allow to cool at least 20 minutes in the pan and then remove from pan to cool completely

Steps Glaze:

  1. Use the remaining 2 Tbsp of lemon juice and the powdered sugar. Whisk together to make a glaze
  2. Pour over the top of the cake, be sure cake is already on stand or in carrying dish.


close up strawberry cake

close up strawberry cake

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