I go crazy when I see fresh strawberries in the market. The place I live its not readily available and one has to make an effort, plead the vendor to get it and then regular follow ups. Uff! Probably that’s the reason its a priced ingredient to me and I wish to use it as much I can in my bakes, jams and breads. In the past I have made 3 Ingredient Strawberry Jam, Strawberry Cookies, Strawberry Babka, Italian Foccacia Bread with fresh Strawberries, Tapioca Pudding with Strawberry Preserve. And when I saw some fresh and juicy strawberries I wanted to bake this Fresh Strawberry and Yogurt Cake. The texture and taste of this cake cannot be described in words.
With Valentine’s day around the corner this is the best bake gift you can make for your loved ones. With ageing years I have realised its these small gestures which matter the most, more than expensive gifts. Well I am no gyani so don’t take me very seriously..hihihi. Just make this cake and relish the season of strawberries.
Directions:
1. Wash and core strawberries and cut them into bite size pieces. Set them aside.
2. Grease a cake pan with oil or butter and preheat your over to 180 degree C. Here I have used Whirlwind silicon cake pan. You can order the same at our online store The Gourmet Shop.
3. In a bowl add sugar. I have used SOS Organic Khandsari and butter.
4. Cream butter and sugar using whisk. You can use electric whisk or handheld whisk.
5. Once they have turned creamy add eggs and whisk it will till it becomes pale yellow in colour.
6. Add juice of lemon and plain yogurt.
7. In a separate bowl add all purpose flour and baking soda, Also add salt in case you are using unsalted butter. Add zest of a lemon. Combine this dry mixture well.
8. Take a table spoon of dry ingredients and coat the chopped strawberries with the flour so that they do not sink to the bottom of the cake.
9. Add rest of the dry ingredients to the wet ingredients and whisk till everything is moistened. Do not over mix.
10. Add strawberries and fold them in the batter using a spatula.
11. Pour the batter into the greased mould and bake on 170 degrees for 50-60 minute or until toothpick inserted in the centre comes out clean.
12. Remove from the oven and let it come to room temperature which should take 15-20 minutes. Only after that remove it from the mould and place on wire rack to cool off completely. You can sprinkle some powdered sugar on top for it to look pretty.
Other Cake recipes with fresh fruit you can try are; Persimmon Buckwheat Gluten Free Cake, Citrusy Sweet Lime Cake, Honey Dates Square, Peach Upside Down Cake, Fresh Apricot and Almond Cake, Mango Vanilla Cake, Festive Orange Blueberry Pound Cake, Vanilla & Pomegranate Cake,Lemon Cake with Lemon Glaze, Persimmon Rum Cake, Honey Cake.
- 1 cup unsalted butter, softened (2 sticks)
- 2 cups granulated sugar
- 3 large eggs
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 2½ cups all-purpose flour divided
- ½ teaspoon baking soda
- ½ teaspoon salt
- 225 gms plain thick yogurt
- 340 gms fresh strawberries diced
- Wash and core strawberries and cut them into bite size pieces. Set them aside.
- Grease a cake pan with oil or butter and preheat your over to 180 degree C. Here I have used Whirlwind silicon cake pan.
- In a bowl add sugar. I have used SOS Organic Khandsari and butter.
- Cream butter and sugar using whisk. You can use electric whisk or handheld whisk.
- Once they have turned creamy add eggs and whisk it will till it becomes pale yellow in colour.
- Add juice of lemon and plain yogurt.
- In a separate bowl add all purpose flour and baking soda, Also add salt in case you are using unsalted butter. Add zest of a lemon. Combine this dry mixture well.
- Take a table spoon of dry ingredients and coat the chopped strawberries with the flour so that they do not sink to the bottom of the cake.
- Add rest of the dry ingredients to the wet ingredients and whisk till everything is moistened. Do not over mix.
- Add strawberries and fold them in the batter using a spatula.
- Pour the batter into the greased mould and bake on 170 degrees for 50-60 minute or until toothpick inserted in the center comes out clean.
- Remove from the oven and let it come to room temperature which should take 15-20 minutes. Only after that remove it from the mould and place on wire rack to cool off completely. You can sprinkle some powdered sugar on top for it to look pretty.
A Spicy Perspective