I am loving Pinterest if for no other reason than I see a lot of recipes I would not otherwise see. This cake recipe is one of those, and as soon as I saw the words strawberry, yogurt, and cake in the same recipe, I knew it was a done deal. It took about two days for me to stop at the market and get what I needed.
This cake was like no cake I have ever had. It was so moist, almost like a cheesecake, and packed with flavor. Sweet, but not too, and tangy from the yogurt. Delish! As I said, I spied the recipe on Pinterest, but it came from A Spicy Perspective.Thanks, Sommer, for a great recipe.
I modified a little, to cut back on the acid and then just because. I omitted the lemon zest, but surely did not notice (though if acid is not an issue for you, go for it!). I also used a scant 2 cups of sugar, (maybe 2 cups minus 2 T) but might cut back even farther next time. I also used milk for the glaze instead of lemon juice and doubled the powdered sugar because I wanted a substantial glaze. (For less sugar, use the original measure.) I like a not-so-sweet cake with sweet icing.
Fresh Strawberry Yogurt Cake
1 cup (2 sticks) butter, softened
scant 2 cups sugar
3 Tb. lemon juice, divided (or use milk for glaze)
Zest of 1 lemon (optional)
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt (I used plain)
12 oz. fresh strawberries, diced
1 cup powdered sugar (double for a white glaze like mine)