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QUICK AND EASY STRAWBERRY CAKE

By Shobelyn Dayrit
Strawberry is in season right now, so why not utilize them and make this super easy Strawberry Cake. Using simple and staple pantry ingredients and bake for 50 minutes, this cake is really good.

Ingredients
  

  • 1 lb strawberry divided (note 1)

WET INGREDIENTS:

  • 1 cup sugar
  • 1/2 cup oil
  • 2 eggs
  • 1/2 tablespoons lemon zest
  • 1/4 cup lemon juice juice of 2 medium size lemon
  • 1 cup plain yogurt
  • 1 teaspoon vanilla extract

DRY INGREDIENTS:

  • 2 1/4 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt

Instructions
 

  • Preheat oven to 390 F
  • Grease 9 " pan with oil and line with parchment paper.

STRAWBERRIES:

  • Cut 1/2 pound of strawberry into cube/dice. Divide it in 4th. Try to use only 1 cup.Set aside for later. This is use to fill the cake. (Note 1)
  • Cut the other 1/2 pound into half. This will be used to arrange on top of the cake.
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CAKE:

  • Add wet ingredients in a small bowl and mix until pale in color. About 1 minute.
  • Add the flour, salt and baking powder and mix gently until there are no lumps.
  • Pour half of the batter into the prepared pan and spread batter on the pan. Top with the diced strawberry.
  • Pour remaining half of the batter and smooth batter to cover the diced strawberries.
  • Top batter with the halved strawberries and bake for 50 minutes. Or when the toothpick comes out clean (read note 2)
  • Let the cake cool down and remove cake from the pan. (Note 3)
  • Sprinkle with powder sugar.
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Notes

Dice 1/2 pound of strawberry and measure 1 cup to use in the recipe. Cut the other 1/2 pound in half.
I bake the cake for 50 minutes and it was just perfect for me. The golden top looks great and it was not burnt. But if you prefer to use the toothpick test, start checking at 45 minutes.
 
HOW TO REMOVE CAKE FROM THE PAN:
The perfect and easy pan to use in this cake is the spring form pan, but I understand that some of you don't have it, so you can use the 9 inch pan similar to the one I used here.
So when the cake is cooked and baked, use butter knife or spatula and run it around the cake edges to loosen the cake from the pan.
Cover the pan with a cake plate and flip the pan with the cake. Then top the bottom of the cake with pan and flip it over again, so that the strawberry will be on top.
Recipe adapted from : Recipe Tin