I bought a new pan the other day.
Although I have to say, I don’t know how in the world I lost my original 8×8 pan. Please tell me I’m not the only one who loses stuff like that – as in I didn’t use it for years and then one day when I needed it it was gone. So I skipped myself to the store and bought a new one, a better one, skipped back home and celebrated by making a cake.
I feel like I’ve been making a ton of food with fruit it in lately! That’s atypical for me, but I suppose there’s just so much fresh fruit around in the summer that it makes it hard to think about anything else. I’ve been particularly obsessed with strawberries as of late too. They’re so juicy and sweet and succulent and really one of the only fruits I’ve ever always loved.
You’ll think me crazy, but I’m more of a vegetable girl myself.
That being said, one can’t simply bake a cucumber or a head of broccoli into a moist cake and slather it with cream cheese icing now can they. That is solely a fruit privilege! So I challenge you…make the most of that berry’s time here on Earth and bake it into a cake that it was born to be in.
- 1/2 cup butter, softened
- 1 cup sugar
- 1 tsp vanilla
- 2 eggs
- 6 oz. plain yogurt (I used Chobani 0%)
- 1/4 cup milk
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups fresh strawberries, washed, hulled, and chopped into small pieces
Preheat your oven to 350. In a large bowl cream together the butter and sugar. Add the eggs one at a time and mix well. Add the vanilla, milk, and yogurt. Mix until combined. Sift together the dry ingredients and fold into the wet ingredients. Don’t overmix! Gently fold in the strawberries until evenly combined. Pour into a greased 8×8 pan and bake at 350 for 35-45 minutes, or until a toothpick inserted comes out clean.