is there anything better than strawberry season? i’m talking real strawberries–the kind of strawberries that only come between may & june, tiny but powerful, each bite a mouthful of sun-ripened sweetness. as soon as they arrived this year, i hoarded them, buying multiple quarts at a time from the spring farmer’s market. after eating them for breakfast every day for almost three weeks (atop sugar river greek yogurt mixed with locally-produced honey & nature’s bakery apple granola), i decided to use them in a slightly, but only slightly, less guilt-free manner: an impossibly soft yellow cake studded with strawberries caught somewhere between freshly picked & jam (enter the rest of this post at your own risk).
-1 quart fresh strawberries, trimmed & halved (don’t worry about halving them if they are as tiny as mine were)
-3 tbsp greek yogurt
-3 tbsp butter, melted
-1 1/2 cups flour
-1 1/2 tsp baking powder
-1/2 tsp salt
-3/4 cup + 2 tbsp sugar
-1/3 cup applesauce
-1/2 cup almond milk
-1 tsp vanilla extract
1) preheat oven to 350* & grease a 10-inch pie dish before setting it aside.
2) in a large mixing bowl, combine flour, baking powder & salt.
3) right on top of dry ingredients, whisk together yogurt, melted butter, 3/4 cup sugar, applesauce, milk & vanilla.
4) fold the wet ingredients into the dry ones until just combined.
5) pour batter into prepared pan.
6) arrange strawberries on top of batter. you may have some leftover to eat, but be sure to pack them in densely on the surface of the cake. sprinkle with remaining 2 tbsp sugar & pop in the oven.
7) bake at 350 for 10 minutes, then reduce temperature to 325 & bake for an additional 50-60 minutes or until a toothpick or fork inserted into the center of the cake comes out clean & the top is golden.
*this recipe is adapted from here & makes 8 servings.
**if you’re vegan, swap butter & yogurt for 6 tbsp veggie oil.