Farmhouse Strawberry Yogurt Cake

A piece of strawberry cake topped with whipped cream, and small dishes or strawberries and whipped cream.

This is a simple lemony strawberry yogurt cake baked with strawberries, and topped with more for a fabulous twist on strawberry shortcakes. Serve with a dollop of whipped cream for a touch of decadence.

Course Dessert

Cuisine American

Keyword strawberry cake, strawberry shortcake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 272.5kcal

Author Susan Pridmore

Equipment

Ingredients

6.75 ounces all-purpose flour (1 ½ cups)
1 ½ teaspoon baking powder
½ teaspoon kosher salt
6 tablespoon unsalted butter room temp
¾ cup granulated sugar
1 large egg
½ cup vanilla Greek yogurt
2 tablespoons whole milk
½ teaspoon vanilla extract
1 ½ teaspoons lemon juice
½ pound strawberries sliced lengthwise

Optional

1 ½ tablespoons turbinado sugar
whipping cream optional topping

Instructions

Preheat the oven to 350˚F. Butter a 9-inch pan or pie plate.
Whisk together the flour, baking powder and salt in a bowl. It's important to whisk it a few times to evenly distribute the baking powder and salt through the flour.
Set aside.
Combine the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment. Mix on medium-high until it's pale colored and fluffy (about 3 minutes).
Add the egg, yogurt, milk, and vanilla extract and continue to 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.
(Alternatively, the flour can be folded into the batter by only using a rubber spatula.)
Scrape the batter into the prepared cake pan using a spatula, and gently spread to the edges of the pan to even out the thickness.
Place the sliced strawberries on top, and gently press them into the batter. As you do this, the batter will rise up.
Optional: Sprinkle the surface with the turbinado sugar.
Slide the cake into the oven and bake for 10 minutes. Reduce the heat to 325˚F and bake until the cake is firm to the touch (about 50 minutes).
Optional: Serve warm or at room temperature with whipped cream, vanilla ice cream, or additional sliced strawberries. Or all of them!

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