STRAWBERRY CAKE

It’s peak strawberry harvest season. I went to the farmers market and picked up the most sweet, juicy and perfectly ripe strawberries to make this strawberry cake by Giada de Laurentiis. So moist and perfect with my homemade whipped cream. Definitely a hit for Mother’s Day.

Preheat the oven to 375F. Spray a 9-inch baking pan with nonstick cooking spray.

Combine the eggs and 1 cup of the sugar in a medium bowl and beat on medium speed on a stand mixer (with paddle attachment) until thick, pale and doubled in size, about 2 minutes. Add the yogurt, melted butter and vanilla; beat for another minute. Add the flour, baking powder and salt; mix until just combined, 30 seconds.

Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread evenly once again.

Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar.

Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool completely on a wire rack. Serve with fresh whipped cream.

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STRAWBERRY CAKE

Yield: 8

Author: Yasmine Wahab

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

Ingredients

• Nonstick cooking spray
• 2 eggs, at room temperature
• 1 cup plus 1 tablespoon sugar
• 1/2 cup reduced-fat Greek yogurt
• 1/4 cup melted butter, cooled slightly
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 3 strawberries, sliced 
• 3 strawberries, halved plus more for garnish

Instructions

1. Preheat the oven to 375F. Spray a 9-inch baking pan with nonstick cooking spray.
2. Combine the eggs and 1 cup of the sugar in a medium bowl and beat over medium speed with a stand mixer (w/ paddle attachment) until thick, pale and doubled in size, about 2 minutes. Add the yogurt, melted butter and vanilla; beat for another minute. Add the flour, baking powder and salt; mix until just combined, 30 seconds. Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread evenly once again. Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar.
3. Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool completely on a wire rack. Serve with fresh whipped cream.

Recommended Products:

Nordic Ware Springform Pan 10 Cup, 9 Inch, Charcoal

KitchenAid Artisan Stand Mixers, 5 quart, Pearl Metallic

Ateco Small S/S 4-1/4" Spatula w/ Wood Handle

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xo,

Yas