Fresh Strawberry Cake

Though it’s officially winters in LA and we are not supposed to think about summer fruits, I got a big box of strawberries and a few peaches from the near by grocery store….Although the berries were not as sweet as they are in the peak season, but they were not bad either…We ate a few and I sneaked out 5 big ones to make this cake…This cake is very moist and soft and sure to please your palate…So here is the recipe..


All you need is

All purpose flour-1 cup and 2 tbsp
Unsalted butter-12 cup
Sugar-1 cup
Baking soda-14 tsp
Salt-14 tsp
Zest of half lemon
lemon juice-1 tbsp
Yogurt-12 cup
Fresh strawberries-1 cup (chopped)

Method of preparation
Pre heat the oven to 325 degrees
Grease and line a 8″ pan
Sift together 1 cup of all purpose flour, salt and baking soda three times
Add the lemon zest to the flour and keep aside
Add the remaining 2 tbsp flour in the strawberries and toss to cover the berries in the flour
In a bowl,cream butter and sugar till light and fluffy (2-3 minutes with a hand held mixer)
Add eggs , one at a time and mix well
Add flour and yogurt alternately in the mixture
Do not over mix
Fold in the strawberries
Pour the batter in the prepared pan and bake for 50-60 minute, until a tooth pick comes out clean
Let the cake cool in the pan for 5 minutes
Take out from the pan and cool on a wire rack
Sprinkle with powdered sugar 
It tastes best when eaten a little warm

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