Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• Macerated Strawberries:
• 1 pound strawberries (cut into small pieces)
• 1/4 cup sugar
• Cake:
• 2 eggs
• 3/4 cup sugar
• 6 tablespoons softened butter
• 1 tsp vanilla extract
• 1/2 cup whole milk + 2 tsp lemon juice (combine in a small bowl and let sit for 10 minutes)
• 1/2 cup Greek yogurt
• 1 1/2 cups flour (spooned into the measuring cup and leveled off)
• 2 tsp baking powder
• Pinch of salt
• Whipped Cream:
• 1 cup heavy whipping cream
• 3 tablespoons sugar
• 1/2 tsp vanilla bean paste

Method

1. Heat the oven to 350°F and stir the chopped strawberries with the 1/4 cup sugar in a medium bowl, then set the bowl in the fridge.
2. Beat the eggs with the 3/4 cup sugar for about 2 minutes until combined and slightly thickened.
3. Beat in the softened butter, accepting that the mixture may look a little lumpy at this stage.
4. Whisk in the vanilla extract, the milk and lemon juice mixture that has rested for 10 minutes, and the Greek yogurt until well combined.
5. Sift the flour, baking powder and salt over the batter and stir gently just until no dry streaks remain.
6. Pour the batter into a greased and floured round cake pan and bake for 25 to 30 minutes, until a toothpick pushed into the center comes out clean.
7. Cool the cake in its pan for 10 minutes, then turn it onto a wire rack and let it cool completely.
8. Beat the heavy whipping cream with the 3 tablespoons of sugar and the vanilla bean paste on medium-high for 5 to 10 minutes until stiff peaks form.
9. Slice the cooled cake in half horizontally, spread half the macerated strawberries and then half the whipped cream over the bottom layer, set the top layer in place and repeat with the remaining strawberries and cream, then cut and serve.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).