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It’s not officially summer yet, but it has sure felt like it lately. For some odd reason, when the temperature rises, I start craving strawberries like nobody’s business. Make that strawberries, blueberries, mangoes and peaches. It’s really not a bad thing. I wish I could say the same for my pistachio gelato addiction…
I generally prefer to eat strawberries as they are. Occasionally, I want to eat them in a yummy dessert. I’ve made Gluten-Free Strawberry Cupcakes, No-Bake Strawberry Cheesecake and even a Strawberry Tiramisu. I had yet to try incorporating strawberries into a Bundt cake.
While engaging in my Pinterest ritual on the way home from work, I stumbled upon a Strawberry Yogurt Cake that looked too simple and delicious *not* to try. It was so quick and easy, in fact, I hardly messed with it. The best thing about this recipe? The tang of the Greek yogurt delicately balances the sweetness of the strawberries, while keeping the cake nice and moist.
Since I added slightly more lemon zest and juice to the cake and I didn’t want to make it too sweet, I prepared a quick glaze by mixing powdered sugar with a little low-fat milk. (The cake actually absorbs most of it; all you need is a very thin layer).
Note: This cake is best eaten within two-to-three days of baking, which — if you’re anything like me — won’t be a problem.
Strawberry Yogurt Cake
(Original recipe courtesy of A Spicy Perspective)
1 cup (2 sticks) butter, softened
2 cups granulated sugar
3 eggs
3 tbsp. lemon juice
zest of 1 lemon
2 1/4 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1/4 cup powdered sugar
splash (1-2 tbsp.) of non-fat or low-fat milk
1. Preheat oven to 325 degrees. Grease and flour a 10-inch Bundt pan.
2. Sift together flour, baking soda and salt. Mix in lemon zest and set aside. Toss strawberries with approx. 1/4 cup all-purpose flour. (This will help to keep them from sinking to the bottom of the cake).
3. Cream butter and sugar until light and fluffy. Add eggs, one at a time, incorporating after each addition. Add lemon juice.
4. Beat in the flour and yogurt, alternating additions, and beginning and ending with the flour mixture. Gently fold the strawberries into the batter.
5. Pour cake batter into Bundt pan. Bake for 60 minutes or until a cake tester (or toothpick) comes out clean. Allow to cool for at least 20 minutes before removing from pan. Cool completely before glazing.
6. Mix powdered sugar with non-fat or low-fat milk. Drizzle over cooled cake.
What’s your favorite seasonal fruit? Post a comment below.
