I’ve looked for a strawberry cake before and been disappointed. Last year this time I made one that called for a packet of jelly powder. I’m not thrilled with using that as an ingredient but the cake got some rave reviews. Rave reviews or not, I didn’t want to make it again, so I went searching again.
Still disappointed in my search results I took matters into my own hands. Here’s what I did;
2 1/4 cups all-purpose flour
3/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup plain yogurt
1/2 cup pureed strawberries
2 large eggs
1/4 cup canola oil
1 cup roughly chopped strawberries
Preheat the oven to 350°F.
In large bowl, stir together the flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the yogurt, pureed strawberries, eggs and oil; add to the dry ingredients and stir just until combined. Fold in the chopped strawberries
Pour the batter in a buttered springform pan and bake for 40 minutes, or until golden and springy to the touch.
When it’s cool, decorate it with chocolate frosting and fresh strawberries. Or a dusting of icing sugar and fresh strawberries would be pretty, too.