Monday, August 26, 2013

Strawberry Yogurt Cake

I was going to make some kind of tart or strudel using phyllo dough...then I came across this recipe from A Spicy Perspective's blog. Strawberry Yogurt Cake? I'm down!

I had saved this on my Pinterest dessert board and saw it again while browsing for a good dessert idea. I have strawberries--two baskets--from this week's SLO Veg delivery. My girls are coming over for dinner on Sunday, and this will be the perfect finish to our family dinner. I am so excited!

I was thinking of making rice pilaf with peas, and some kind of pork-something...maybe kabobs. I might make a Strawberry and Spinach salad, too. Do you think that will be too much? I am in a strawberry mood!


Actually, for the main dish, I ended up getting a couple of pork tenderloins and putting Lee in charge of them with a new recipe where they are seared in a hot oven at 500° for 5-1/2 minutes per pound. The package weighed 3.16 pounds, so he even did a mathematical calculation to come up with the exact cooking time. Then the oven is turned off and the tenderloins sat in the warm oven for 45 minutes to 1 hour without opening the oven door to peak at all! It worked! Perfect pork tenderloins!

I also made roasted green beans with the tri-colored beans from SLO Veg. That, a mini-caprese salad, the pork and the rice pilaf completed dinner, then we had the Strawberry cake. Good thing we ate dinner before dessert or we would have devoured the whole thing. 


Fresh Strawberry Yogurt Cake


1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tbs. lemon juice, divided
Zest of 1 lemon
1 tsp. vanilla extract
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar


  1. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
  2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tbs. lemon juice and 1 tsp. vanilla extract. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
  3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
  4. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of cake

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