So it’s time for me to make a confession: I don’t really like strawberries all that much. I know, totally weird. Something about the texture of it bothers me when I eat it. That’s my crazy brain right there.
Anywho…the Hubby on Sunday decided that 2 little baskets of strawberries wasn’t enough for him. So he bought the most ridiculous box of strawberries. It was heavy. While walking to the car his arms were getting tired from the weight of the box. Intense.
As he is the only one that really eats strawberries at home I knew I would have to take action so they don’t go bad.
My solution? Make a cake. I pondered with different ideas on what to make but felt that a cake was just right. Especially because I have never baked a cake from scratch (gasps!). Yup, I usually go with boxed mix because of all my failures. So it was time to conquer the cake dilemma.
And guess what? It was awesome. Even I enjoyed a slice (or two)!
The original recipe called for milk but as we never have any at home I tried Greek yogurt. Definitely love how easy it was to make. I used strawberries but you can add any type of berries. Mix it up. Go crazy.
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbps unsalted butter, cubed
- 1 cup + 1 tbsp sugar
- 1 egg
- 1/2 cup vanilla greek yogurt
- 1 tsp vanilla extract
- 1 pd strawberries, hulled and halved
- Preheat oven to 350 degrees F. Grease 13×9 baking dish. You can also use a deep pie if you want to make the cake a little thicker.
- Mix all dry ingredients in a medium bowl: flour, baking powder, salt.
- In a large bowl mix butter and 1 cup of sugar with your mixer until fluffy. Add egg, vanilla greek yogurt, and vanilla extract.
- Add dry ingredients to the mixture. Mix until smooth.
- Pour cake batter into baking dish then place the halved strawberries over the cake batter. Sprinkle 1 tbsp of sugar over the cake.
- Bake for 10 minutes at 350 degrees F. Then turn temperature down to 325 degrees F for 40 minutes. Cake will be golden brown and strawberries will look a little gooey.
Adapted from Smitten Kitchen.
Photo by Blush + Jelly