Strawberry Yogurt Snack Cake

David Boozer

Yield: 1 large aluminum pan

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Ingredients:

• 2 cup (250g) all-purpose flour
• 2tsp baking powder
• ½ tsp (2g) Kosher salt
• 1 cup Greek Yogurt
• ½ cup milk
• ½ cup (110g) butter, room temperature
• 1 cup (200g) + 2 tbsp (25g) sugar
• 2 tsp (5g) alcohol free vanilla extract
• 2 tbsp (27g) vegetable oil
• 2 eggs, room temperature
• 1 ½ lbs strawberries, trimmed and halved

Directions:

1. Preheat oven to 350F.
2. Grease two half sized aluminum pans and line with parchment paper.
3. Whisk together the flour, baking powder and salt. Set aside.
4. In another bowl, mix the yogurt and milk together. Set aside.
5. In the bowl of the electric mixer, place the butter, 1 cup sugar, and vanilla if using. Fit the mixer with the paddle attachment. Beat the butter for about 5 minutes on medium speed until white and fluffy. Scrape down the sides of the bowl.
6. Add the oil and beat on low speed to incorporate completely.
7. Add the eggs one at a time on low speed, scraping the sides and bottom in between additions.
8. Add 1/3 of the flour mixture and turn the mixer on to low speed. Beat until just incorporated. While the mixer is still running on low, add 1/3 of the milk mixture.
9. Alternate adding the flour and milk mixture in two more additions. Beat only until the flour is incorporated. Do not overbeat.
10. Divide the batter between the two pans. Dot the top with the halved berries cut side down.
11. Sprinkle lightly with remaining 2tbsp sugar.
12. Bake for about 35-45 minutes or until a toothpick comes out lean and the top is puffed and solid.

Nutrition Tip: Summertime is peak season for strawberries, meaning they are the most nutritious and delicious at this time. During this season, they are also least expensive. This cake is a great way to use up some strawberries!