Heather's Dish

Heather's Dish

Strawberry Yogurt Cake

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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.

STRAWBERRY YOGURT CAKE

  • 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.

So there you have it – the destiny of fruit.  Oh, and a friendly reminder to not lose your pans.  You’ll want to make this right away and the store is just an extra pesky step!

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Comments

  4. Oooh I’m not normally a fan of strawberries in anything other than their natural state (well apart from with chocolate of course!) But this looks amazing! Especially with that frosting!!! 🙂

    Reply

  5. I have never heard of putting yogurt in a cake before! This sounds great and I have a bunch of fresh cherries in my fridge just waiting to be used – so I’m going to try cherry yogurt cake 🙂

    Reply

  6. Wow that looks delicious! Not only is it beautiful, but it strawberry anything is delicious! I can’t wait to try this!

    Reply

  8. Yogurt cake sounds awesome! I have no idea how thing like pans go missing. I decided I wanted a martini the other day and when I went to get a glass all 4 of them were missing! I looked in every cabinet, looked for unpacked boxes, checked my storage unit, and nothing! My only thought was that my old roomie from 12 months ago must have taken them when she left – and I was just now noticing…. Good thing martini taste the same from any glass!

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  12. Dare I say the cake looks better than the frosting???

    Well, I don’t because nothing can compete with frosting. But I do love fruit and yogurt cakes. So moist and flavorful. 🙂

    PS – Is there a better word for moist?!

    Reply

  14. Actually, my friend did bake cucumber chai-spiced muffins in college. They were…interesting, but not something she’d suggest repeating. I say, stick to carrots & zucchini when it comes to veggies in baked goods. 🙂

    Reply

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