In case you haven’t noticed, we have been on a strawberry kick for a while in our house! Chocolate Chip Cheesecake with Strawberry Compote and Strawberry Shortcake Bars have become family favorites this year! But we just can’t stop with the strawberries… And this Fresh Strawberry Yogurt Cake has now been added to the favorite Strawberry desserts line-up!
The twins have become obsessed with chocolate, cake and cookies.
Now that they are getting a little bigger, they are pulling up chairs to the counter and asking a billion questions about what I am making. And of course, they want to taste it!
I hear a million times… “I lick it?” every time they are in the kitchen with me!
Their little personalities are really coming out now. I just love how they are becoming more and more expressive. Jada is such a ham. She makes goofy faces at everyone trying to get a reaction every chance she gets.
Jazzy is just as hilarious with her faces. But she adds head nods to the mix to show a little uniqueness.
I took the girls to lunch as a special treat after our photo session the other day. They cracked me up with the silly conversations and faces the entire meal.
I love these little girls so much. They have personality for days! My life has been so enriched by these little crazy people. I am very blessed.
‘Dis cake makes my tummy happy!
Jazzy loves this Fresh Strawberry Yogurt Cake! She told me, “dis cake makes my tummy happy!” after every bite. I had to hide the cake from her. She can climb the counters and nothing on the counter is safe from her little hands.
This cake can be made in a 9×13 pan, but I really love it in a bundt pan. The bundt pan shape makes for a pretty presentation with the lemon glaze dripping over the sides. My bundt pan is one of my favorites in the baking cupboard.
Frankly, I consider the bundt pan to be an under appreciated pan in the kitchen. I love that mine is non-stick. It helps to release the cake with ease!
The trick to a clean release of the cake from a bundt pan is to allow it to cool at least 20 minutes in the pan, then turn it out onto a wire rack to cool completely. I do speak this advice from experience!
- 12 oz Strawberries, sliced
- 1 cup Butter, softened
- 1 1/2 cup Sugar
- 3 Eggs
- 1/2 cup Plain or Vanilla Yogurt
- 1 tbsp Lemon Zest
- 2 1/4 cups Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Powdered Sugar
- 2 tbsp Lemon Juice
- Grease and flour bundt pan and set aside
- Sift together flour, salt, & baking soda.
- Stir in lemon zest and set aside.
- Using an electric mixer, cream butter and sugar until well blended.
- Mix in eggs one at a time until well incorporated.
- Beat in yogurt.
- Slowly add flour mixture a 1/2 cup at a time until incorporated.
- Gently fold in strawberries.
- Pour batter into bundt pan and bake at 325˚ F for 60 minutes or until a toothpick inserted into the cake comes out clean.
- Allow cake to cool at least 20 minutes before turning out onto a wire rack.
- Cool completely before icing.
- Whisk together powdered sugar and lemon juice until smooth.
- Drizzle over top of cake.
If a child doesn’t see it happen… it NEVER happened!
Happy Strawberry Season!