Earlier this summer one of the local nurseries had some of the most beautiful containers of strawberry plants. I really, really wanted to buy a couple of them. The idea of being able to pick fresh berries all summer long sounded simply irresistible. Yet, in spite of my romanticized notions around harvesting berries in my own backyard, I couldn't buy bring myself to buying them. And the reason for giving up my strawberry fields dream? The squirrels, bold little creatures with destructive tendencies and voracious appetites. Living in suburban area with a high density of trees means there is an even higher density of squirrels. The thought of any, but probably all, of the harvest from tenderly cared for strawberry bushes being consumed by the squirrels living in the trees surrounding our house was enough to make me remorsefully walk away from a summer of homegrown strawberries. When it comes to fresh berries of any kind, I prefer sharing them only with two-legged creatures. While I think of myself of having animal loving tendencies, I would be happy if I never saw another squirrel again for the rest of my life. Or at least within a hundred yards of my house. Hopefully I haven't alienated any of you who love all of God's creatures equally and you still have room in your heart for those of who don't.
The strawberries at Whole Foods this week looked as if they were just harvested. They were a beautiful color of re and ripe. I couldn't resist buying these sweet bites of pure deliciousness.
A few weeks I came across several recipes for a Strawberry Yogurt Cake. I was intrigued. Especially when I discovered some of these cakes were not made with any butter. Seriously, no butter! Could a cake made without butter be as good as or better than a butter batter cake? I had to find out.
If fresh strawberries are still available in your neck of the woods, you need to make this Strawberry Yogurt Cake. It's one I would put in the categories of breakfast, brunch, hight tea, or afternoon snack cakes rather than one dinner party worthy. For those of you willing to admit you have had cake for breakfast before, you know a piece of cake makes for a great start to your day.
Strawberries are used in both the cake and as a topping for the cake. The strawberries roasted as the cake bakes and the one macerated in a confectionary sugar/strawberry jam/preserve mixture deliver the best of both worlds strawberry flavors in a single cake.
This would be another one of those easy to make cakes although there are a few details you need to pay attention to when making the batter. Beating the (room temperature) eggs, sugar, and vanilla until light, pale in color, fluffy, and almost triple in volume will take approximately 6 minutes. To create this cake's airy texture, you want to whip as much air and lightness into this portion of the batter as possible before gently folding in the olive oil, yogurt, and dry ingredients (flour, baking powder, and salt). As far as ingredients go, use whole milk (plain Greek yogurt) to optimize the cake's flavor (as there isn't any butter) and a good quality olive oil. Having a relatively high protein content, yogurt also contains casein, a protein which improves both the cake's moisture retention and volume.
Some of the recipes I found for yogurt based cakes were made without salt. However, salt actually helps to round out all of the cake's flavors. In my world there is no such thing as a cake without some salt. Another of the discernible differences in the recipes were in the amounts of sugar or the sugar-eggs ratio. Recommended amounts ranged from as little as one half a cup to as much as a full cup. I decided to split the difference and made this cake using three quarters of cup of sugar.. However, next time I will increase the amount of sugar to one cup. This may be my own personal preference as everyone who tasted the cake loved the cake as it was made. Secretly I think they would love it more if it were made with one cup of sugar.
The batter for this cake is on the thick side. After scraping it into a 9" springform pan use an offset spatula or spoon to even out the top. I used somewhere between 10 and 12 ounces of strawberries for the cake itself. Press hulled and halved strawberries gently down into the batter. Don't worry as they don't sink too far down during the baking process. But you do want them to sink just a little so don't let them just sit on the top of the cake before you put it into the oven. Baking time for this cake ranges fro 25-35 minutes (my baking time was 33 minutes).
As the cake cools, mix together the remaining 6 to 8 ounces of strawberries with some caster (or granulated) sugar and/or melted strawberry preserves/jam. As the mixture rests, the sugar melts and creates the most delicious juices. I used both sugar and the preserves/jam. Wait until you taste these strawberries!
When the cake comes to room temperature, transfer it to a serving platter or cake stand and lightly dust with confectionary sugar before piling on the macerated strawberries. Note: Wait to add the confectionary sugar and strawberries until ready to serve.
This Strawberry Yogurt Cake tastes as good as it looks! Maybe even better!
Don't let the summer come to an end before you make this Strawberry Yogurt Cake. You really don't want to have to wait until next year to taste it.
Strawberry Yogurt Cake (inspired from several sources including Anna Banana's Fresh Strawberry Yogurt Cake recipe)
Ingredients
2 1/4 cups (300g) all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 to 1 cup (150 to 200g) caster or granulated sugar (Recommend 1 cup/200g)
1 teaspoon vanilla
2 large eggs, room temperature
2 teaspoons olive oil
1 cup (250 ml) plain, whole milk Greek yogurt (4.5-5% milk fat), room temperature
16 ounces strawberries, divided, hulled and cut in half lengthwise
Confectionary sugar, for dusting
2 Tablespoons strawberry preserves/jam, melted (optional)
Optional: Freshly whipped cream for serving
Directions
1. Preheat oven to 350 degrees (F). Line a 9" (23 cm) springform pan with parchment paper. Butter sides of the pan and top of the parchment paper. Set aside.
2. Sift together the flour, baking powder, and salt. Set aside.
3. In a standing mixer fitted with a whisk attachment, beat the sugar, vanilla, and eggs until pale and fluffy (approximately 6 minutes). Note: Mixture will almost triple in volume.
4. Using a spatula or wooden spoon, first fold in the yogurt and olive oil, Then carefully fold in flour mixture just it is blended in. Be careful to not over blend. Note: Mixture will be on the thick side.
5. Scrape the batter into the prepared pan. Smooth top with an offset spatula.
6. Press 10-12 ounces of the hulled and cut strawberries into the top of the cake.
7. Bake for 25-35 minutes or until a toothpick comes out clean when inserted into the center of the cake.
8. Place cake pan on a cooling rack. Allow to rest for 5 minutes before removing the outer springform ring. Let cake cool completely.
9. Mix together the remaining 4-6 ounces of strawberries with either or both 1 teaspoon of caster or confectionary sugar and 2 Tablespoon of strawberry jam (slightly melted). Set aside to let strawberries macerate.
10. When cake has cooled, transfer to a platter or cake stand. Sprinkle the top with confectionary sugar. Spoon the strawberries onto the center of the cake.
11. Serve and enjoy. While cake is best eaten on the day it is baked, cover and store in the refrigerator to extend its' delicious life for up to 3-4 days.
Notes: (1) When serving the cake after it has been refrigerated, recommend heating it slightly in the microwave (15-20 seconds on high) to bring it to room temperature. Re-sprinkle with confectionary sugar before serving. (2) I let my yogurt sit out for approximately two hours before using. If it sits out any longer than two hours, it will begin to break down. (3) Serve with some slightly sweetened freshly whipped cream on the side. Both you and this cake deserves it!
Key West Lighthouse and Keeper's Quarters, built in 1825. Key West, Florida (July 2018)
