Strawberries have been really cheap at the grocery store lately, which I love! At my house, we all love strawberries and my boys can eat a whole carton in one sitting. Sometimes I over-buy because I think they will eat up so many, but then need to do something with the strawberries before they go bad. I found this delicious recipe on Pinterest and it was a big hit!

Fresh Strawberry Yogurt Cake
(Recipe From: A Spicy Perspective)

Instructions

1. Preheat oven to 325*. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

NOTE: I’ve had a few questions over the texture of the batter in this cake. The consistency of the yogurt and the juiciness of the berries, greatly determined the consistency of the batter. Thick, (dryer) yogurt will produce a thicker batter, in which the berries won’t sink to the bottom (top) of the cake as seen in the photos. Either way, it is a great cake–don’t worry about the thickness.

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