Simple lemony yogurt cake topped with fresh, luscious strawberries. Serve with a dollop of whipped cream for a touch of decadence.
We’ve been up in the mountains in snow country for a wonderful visit with family. We all went sledding together, bowled during a snowstorm (Robin, Myles’ stepdaughter, cleaned our clocks thanks to the two strikes she scored at the end), and Myles and I kicked back with our books and a pot of tea in front of the fire while the kids all went skiing for the day. Life is good.
We love it up there, but it’s always nice to get back home to our own beds and routines. This time of year, our travels back and forth give me such an appreciation for spring. We left a few feet of snow and bare trees in the mountains, and drove 3 1/2 short hours home to newly leafed trees and a glorious bounty of flowers. When I got out of the car last night, I breathed in the smells of spring. And spring, for me, means strawberries.
We’re lucky enough where we live, to have several strawberry farms nearby and can count on luscious, ripe berries from early spring through the middle of summer. This is a cake I created last spring when I was inspired by a recipe on Food52 by drbabs. I’ve made it several times since then, making a change here and there each time, and never tire of it. For bonus points, it’s also one of the easiest cakes I make, which is important today since I’m still unpacking and doing laundry from our little vacation.
Farmhouse Strawberry Cake
- 6.75 ounces 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 6 Tbsp unsalted butter at room temp
- 3/4 cup sugar
- 1 large egg
- 1/2 cup Greek yogurt with honey I used Greek Gods
- 2 Tbsp whole milk
- 1/2 tsp vanilla extract
- juice from 1/2 lemon
- 1/2 pound strawberries sliced lengthwise
- 1 1/2 Tbsp turbinado sugar
- whipping cream optional topping
- Preheat the oven to 350˚F. Butter a 9-inch pan or pie plate.
- Combine the flour, baking powder and salt in a bowl and whisk together to distribute it evenly through the flour. Set aside.
- Combine the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment. Mix until it's pale colored and fluffy (about 3 minutes). Add the egg, yogurt, milk, and vanilla extract and mix on medium high for another 3 minutes. Add the lemon juice and mix until incorporated.
- Reduce the mixer to its lowest speed and gradually add the flour mixture to the mixing bowl. Mix on low speed only until most of the flour is incorporated into the wet base. Finish mixing the flour in with a spatula until the flour is completely mixed in. The batter will be thick.
- Spoon the batter into the buttered cake pan or pie plate and smooth with a spatula to even out. Place the sliced strawberries on top, and gently press them into the batter. Sprinkle the surface with the turbinado sugar.
- Slide the cake into the oven and bake for 10 minutes. Reduce the heat to 325 degrees F and bake until the cake is firm to the touch (about 50 minutes).
- Serve with whipped cream.