Glazed Summer Strawberry Cake

Make this cake when strawberries are at their sweetest. Of course, one can get strawberries year-round, but in-season berries that don’t have to travel across hemispheres to reach you, make this dessert really shine. Yogurt in the batter keeps everything moist, and its tanginess is a delightful interplay with the sweet and fragrant fruit. A beautiful, pink snacking cake is less than an hour away.

Glazed Summer Strawberry Cake

Prep Time 15 minutes
Cook Time 35 minutes
Adapted from Yossy Arefi's Fresh Strawberry Bundt Cake
Make this cake when strawberries are at their sweetest. Of course, one can get strawberries year-round, but in-season berries that don't have to travel across hemispheres to reach you, make this dessert really shine. Yogurt in the batter keeps everything moist, and its tanginess is a delightful interplay with the sweet and fragrant fruit. A beautiful, pink snacking cake is less than an hour away.
5 from 1 vote
Servings 1 9-inch cake

Ingredients
 

  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup plus 1 tablespoon (233 grams) sugar
  • 1 teaspoon lemon zest
  • 2 cups (120 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 eggs, at room temperature
  • ¾ cup plain whole milk yogurt, not Greek
  • 3 tablespoons lemon juice
  • 1 teaspoon pure vanilla extract
  • 12 ounces strawberries, stemmed and chopped, about 2 cups
  • For the glaze
  • ¼ cup chopped strawberries
  • 2 cups powdered sugar
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat your oven to 325 F. Butter a 9” square baking pan, then line with a sheet of parchment paper, allowing overhang on two sides.
  • Whisk together the flour, baking powder, baking soda and salt.
  • Place the butter, sugar, and lemon zest in a stand mixer and beat with the paddle attachment for 4-5 minutes until light and fluffy. Add the eggs one at a time, scraping the bowl after each addition. Add the yogurt, lemon juice and vanilla and mix again, making sure all the ingredients are thoroughly blended.
  • Add the flour mixture all at once and mix until just combined. Remove the bowl from the machine and fold in the strawberries using a spatula. Scrape the batter into the prepared pan and place in your preheated oven. Check the cake after 30 minutes and return it to the oven if it needs more time. The cake is done when it pulls away slightly from the pan, is lightly browned on top and springy to the touch. A cake tester will come out with some moist crumbs attached.
  • Let the cake cool completely in the pan on a rack. While it cools, make the glaze by blending together the strawberries and lemon juice in a mini food processor. Add the powdered sugar and mix until just combined. This can also be done by hand in a bowl, using a fork or masher to break down the strawberries before adding the sugar.
  • Cut the cake into squares and spoon the glaze over top, letting it run down the sides. Serve within a few hours. The cake is best the day it is made, but leftovers can be stored in the refrigerator for two days. Bring back to room temperature before serving.
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