This rustic cake is the perfect addition to any spring party. It’s easy to bake — and all it needs for a decoration is a dusting of powdered sugar or a dollop of whipped cream.
Serving size: 8
Calories per serving: 258
nonstick cooking spray
2 eggs, at room temperature
1 cup plus 1 tablespoon sugar
1/2 cup reduced-fat greek yogurt
1/4 cup melted butter, cooled slightly
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 pound strawberries, hulled, half sliced and half halved
honey whipped cream, for serving (see cook's note)
Combine the eggs and 1 cup of the sugar in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes. Add the yogurt, melted butter and vanilla; beat for another minute. Add the flour, baking powder and salt; mix until just combined, 30 seconds. Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread evenly once again. Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar.
Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool completely on a wire rack. Serve with honey whipped cream.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.