Strawberry Yogurt Cake
Time:1 hour 25 minutes
Prep Time:
15 minutes
Cook Time:
1 hour 10 minutes
Serves:
10
Ingredients
- 1 Package (16 ounces) Driscoll's Strawberries, divided
- 1 Cup plus 2 tablespoons sugar, divided
- 1/2 Tsp. fresh lemon juice
- 1 Cup water
- 1 1/2 Cup all-purpose flour
- 1/4 Tsp. baking powder
- 1/4 Tsp. baking soda
- 1/2 Tsp. salt
- 1/2 Cup (1 stick) butter, room temperature
- 1/2 Tsp. pure vanilla extract
- 3 large eggs, room temperature
- Confectioners’ sugar (optional)
- 1/2 Cup plain full fat yogurt, room temperature
Directions
- PREHEAT oven to 325˚F.
- LINE a 9-inch x 5-inch loaf pan with parchment paper.
- RESERVE 4-5 strawberries for garnish.
- HULL and QUARTER remaining strawberries.
- PLACE strawberry quarters into a small saucepan.
- ADD 2 tablespoons sugar, 1/2 teaspoon lemon juice and 1 cup water.
- BOIL strawberry mixture on medium heat for about 8 minutes.
- MASH strawberry mixture with fork or potato masher.
- CONTINUE BOILING for 8 additional minutes.
- MASH again until sauce is thickened.
- SET ASIDE strawberry sauce to cool.
- PLACE 1 ½ cups flour into a medium bowl.
- ADD 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.
- STIR flour mixture to combine ingredients and SET ASIDE flour mixture.
- PLACE 1/2 cup (1 stick) butter into the bowl of a stand mixer.
- BEAT butter on medium speed for about 30 seconds.
- ADD 1 cup sugar and CONTINUE BEATING for another 3 minutes until light and fluffy.
- SCRAPE DOWN sides of mixer bowl.
- ADD 1/2 teaspoon vanilla extract and BEAT AGAIN to incorporate ingredients.
- ADD 3 eggs, one at a time, and BEAT after each addition.
- SET ASIDE butter mixture.
- PLACE 1/2 cup yogurt into a separate medium bowl.
- ADD about half of strawberry sauce to yogurt.
- MIX until well incorporated.
- ADD one-third of flour mixture to butter mixture and BEAT on low speed just until incorporated. Do not overmix.
- ADD half of yogurt mixture and BEAT on low speed just until incorporated. Do not overmix.
- ADD half of remaining flour mixture and BEAT on low speed just until incorporated. Do not overmix.
- ADD remaining yogurt mixture and BEAT on low speed just until incorporated. Do not overmix.
- ADD remaining flour mixture and BEAT on low speed just until incorporated. Do not overmix.
- POUR cake batter into prepared pan.
- BAKE for about 45 minutes.
- REMOVE cake from oven.
- DROP 6-8 small dollops of strawberry sauce on top of cake and RESERVE remaining strawberry sauce for garnish.
- RETURN cake to oven.
- CONTINUE baking for 15-20 minutes longer or until completely cooked through. USE a toothpick or cake tester to check for doneness.
- ALLOW cake to cool 10 minutes inside pan.
- REMOVE cake from pan and SET on a wire rack to cool completely.
- HULL and SLICE reserved strawberries.
- GARNISH cake with sliced strawberries, remaining strawberry sauce, and confectioners’ sugar (if desired).
- SERVE immediately.
