We went strawberry picking this weekend! The pick-your-own orchard down the street from us didn’t have strawberries available this year. Their beds aren’t covered, so the frost got to all the blossoms. Total bummer! As it worked out though, here on the Eastern Shore, there is never a strawberry patch too far in the horizon.
We went to the homebrew shop on Saturday, and on the way there was a farm that had pick-your-own berries available. You take a tractor ride to get to the patch, and Andrew has been talking it ever since. Took virtually no time to fill up 2 boxes of berries, totaling about 17 lbs. Andrew was a great helper this year too! He did a great job only picking the ripest and reddest of berries.
I’ve got some great stuff in the pipeline with these beauties! First off, this delicious strawberry yogurt cake. I whipped this up on Saturday night to enjoy as a light breakfast on Mother’s Day morning. So fresh, light (yet dense!), and incredibly moist – it was the perfect treat with my cup of coffee on Sunday. Came together really easily with ingredients you more than likely already have in your fridge and pantry. As an extra bonus, I got to use my Bundt pan, which I often feel gets neglected. Berry season is in full swing here on Maryland’s Eastern Shore, and is heading north. Get while the gettins’ good, folks! Enjoy!
Strawberry Yogurt Cake
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
1/3 cup buttermilk or milk
1 tsp vanilla exract
12 oz. fresh strawberries, diced
1 cup powdered sugar
Preheat oven to 325*. 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.
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 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Add the buttermilk and the vanilla, and mix until combined.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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 the cake.
Source: adapted from A Spicy Perspective
48 Comments
This looks so delicious! I live in Gaithersburg, MD and the strawberry picking near me just opened this weekend. I can’t wait to go and I’m saving this recipe for when I do!
Mmm, this looks fabulous. I really need to get baking with some strawberries soon! And I love any sort of baked good with yogurt.
Looks really delicious…Can’t wait to bite into the moist cake. Love strawberries-and-yogurt combo!
I just saw this picture on Foodgawker and couldn’t stop appreciating the clicks!! The recipe sounds delish!!!
this looks soooo delicious. i love a good dense bundt cake. YUM
This is the culmination of all my favourite things; I can’t WAIT to try this! My only problem = no bundt pan, but that cant stop me!!
Do you think it would turn out better as a loaf or cupcakes?
I’m sure it would be gorgeous baked in a loaf pan, Bernadette!
I’ve made this twice this month. Both times it disappeared quickly. My daughter thought it tasted like the muffins at Starbucks. I recommend trying this easy recipe.
I don’t have any strawberries but I have a ton of blueberries…do you suppose that would be a good substitution?
Heather, I think that would be a great substitution. I can’t wait to try it with blueberries (and blackberries! and raspberries! and cranberries!) myself. Please do let me know how it turns out for you!
i just made this cake.. its easy to do and cant wait to eat it !
Oh, I love strawberries – this cake looks fantastic!
I love strawberry picking. As a matter of fact, i love all kinds of “harvesting”
This looks very very moist and delicious!
Oh I haven’t been strawberry picking in ages! Might have to schedule a trip soon because this cake looks amazing!
I made this last night & it was FANTASTIC & SO EASY!!
I can’t wait to try this!
OMG! I just made it this morning with blueberries And it is AMAZING!
Absolutely delicious! Didn’t use the topping and still was great!
What would you suggest as a cooking time if I make this in a 13×9 pan?
Britta, I’d probably start checking it at about 25 minutes.
this seems like a TON of sugar – have you ever tried it w/ even 1 cup? Curious?
2 cups of sugar is within “the norm” for most baked goods I think, but feel free to change it to suit your tastes. Let me know how it turns out!
I made this cake this weekend with 1/2 strawberries and 1/2 blueberries and it was delicious! I also cut the sugar down to 1 1/2 cups and it was still plenty sweet. I may experiment with using only 1 cup of sugar next time. Great cake, thanks!
that sound soooo delicious—-i really have to try—-when i find out the messuring in the european gramm and kilogramm
here in germany we only make strawberry cakes with bisquit and the fruits on top with glaze and a lots of whipped cream. will try out next weekend!!!!!!!!!!
When I went back to revist the comments I see that only around 3 out of 24 have actually made this cake. I am an acomplished baker and have a fast oven. I mention this because after spending around $10 on ingrediants ( I am also a Marylander but have to rely on my grocer for fresh strawberries)so the berries and Greek yougurt upped my cost as well as the cheapest lemons were .75. I am not complaining about the cost, nor my time but this cake takes LONGER than 60 minutes to cook, waaay longer. I am not trying to just complain so much as to ask peole who blog to be very careful in what they publish and to the public that gush about a recipe they have not tried as yet to say try it first before they fill a comment page. The recipe Did read and sound good but something was off. If I had to guess, I would reduce the sugar by at least 1/2 cup and use less total berries, however I followed it to a T because it did sound yummy.
Caroline – you might want to invest in an in-oven thermometer. Under 5 dollars, can be found in the kitchen aisle of most stores. Even just a few degrees difference will throw baking times off. I’ve made the cake with blueberries since then, and the cooking time was still at 60-65 minutes. I’m sure it would be fine with less sugar as well. Good luck!
Caroline
For somebody who doesn’t want to complain a lot you sure did a good job of doing so! As an “accomplished Baker” I would think that you know better than anyone that baking times vary depending on oven, type of baking pan and what not. I think you making it a point to state that you aren’t trying to complain WHILE you are in fact complaining tells me that you might need to think of the possible costs & seasons of fruit out before you attempt another recipe. Bloggers take their time to post their recipes for us and YOU bake/cook at your own risk/cost. Complaining about the comments page? Maybe you’re just “off” because these non “accomplished” bakers managed to make their cakes work? Just a thought…before you hit “post” think about what you write.
As for me I’ve been very excited to try this recipe and I am glad you’ve shared it with us! Thank you.
Damn, talk about having my back! Thanks, Naomi
Wow! Not only did I get the recipe I was looking for but to learn that you are from the ES of MD! I grew up on the ES and now live in VA. Thanks so much for the recipe!
Although this recipe looks just wonderful, how can you make the mention of ‘finally, a cake you don’t have to feel guilty about eating for breakfast!’ when the thing calls for 2 sticks butter, 1/3 cup butter milk, 3 eggs and on top of it a total of 3 cups of sugar???
Sarcasm isn’t as easy to pick up on over the internet. And eh, it has yogurt in it – right?
I can’t get this cake off my mind because the batter was so delicious. I’m going to take one more stab at this recipe with blueberries….Hoping for success
i just made this and it is so so good.
Making this cake for the second time exactly as published. First time was such a hit it has been on the request list ever since.
How do you get to the printer friendly version of this recipe?
Kami, unfortunately right now you’ll have to copy and paste. Working on implementing a Print button feature – sorry for any inconvenience!
Is this cake ok to sit on the counter overnight or does it need to refrigerate??
Kami, I left it on the counter overnight and had no problems.
The batter is in the oven! Smells wonderful! Stay tuned…30 minutes to go!
Made this today and it is very delicious! My only complaint is it didn’t come out of the bundt cake pan smoothly, so it looks like a disaster! I’m going to ice it anyway and enjoy it. Good thing I made it just for my husband and I to enjoy!
Thanks for the recipe.
PAM is a Godsend when it comes to bundt pans. More next time! Glad you enjoyed it
what is Tb. ?
Tablespoon
Let me start by saying I am a novice when it comes to baking. This is only the 2nd successful cake I have made in my lifetime, and I have since made it 6 times since. I am now getting requests from family & friends. This cake is AMAZING!!! I followed the recipe with the exception that I used Swan’s Down Cake Flour instead of All Purpose, & in doing so added an additional 2 Tbsp per cup. My cakes have never stuck to the pan. I generously spray Kroger brand butter spray & coat with my cake flour ensuring to get every nook & cranny & bump off the excess.The only other tip I could offer is let your wet, refrigerated items come to room temp ( eggs, buttermilk, yogurt, & butter) just a tip I got from an ole southern cook. The strawberries aren’t great just yet so I usually go with the amount of sugar as stated in the recipe. I have tried it with 1 1/2 cups & its still great so to each their own. And I typically double the icing as my crew likes to sop up the icing. Thank You for this recipe & helping me to look like a baking star
I was wondering if u could substitute Greek yogurt and use fat free yogurt. I just bought a container and wound like to use it on this recipe.
Yep, I think that would work just fine!
The first time I made this cake, I only let it cool for 20 minutes and half of it stayed in the pan… It looked like a disaster, but tasted amazing… I baked the cake again today and let it cool for 30 minutes and it turned out perfect. Thanks so much for sharing this recipe
Ok. So I found this on Pinterest and it looks amazing!!! I just made it and its cooling now. Smells heavenly!!! ????I did use a springform pan because I didn’t have a bundt pan. I ended up having to bake it for 10 more minutes. I can’t wait to put the glaze on and taste it!!!! Thanks for the amazing recipe.