Kick off the unofficial beginning of summer with this unbelievably moist STRAWBERRY CAKE! Covered in a beautiful pink strawberry lemon glaze, it’s almost too pretty to eat. Almost!
I don’t know about you, but I’d be hard pressed to find somebody who doesn’t love strawberries. Recently, while on a walk with two girlfriends, I mentioned that I was having writer’s block… I have this great cake, but no story and I’m not sure what to write. Gasp!
We all began gushing about how much we love strawberries, how all of our families adore them, and then we began naming all our favorites: strawberry ice cream, shortcake, cupcakes, chocolate-covered! We decided my post should be about the awesomeness of strawberries!
Then I came home and realized, strawberry love will only get me so far, and besides I’ve got to write about the cake… the star of the show!
Without a doubt, this cake is made most excellent by the copious amount of strawberries. But the second-best ingredient in my mind is the yogurt.
Yogurt makes the cake unbelievably moist, while providing that slight tang which compliments the sweet berries so perfectly.
As invaluable as the yogurt is to the success of this dessert, you wouldn’t immediately think “yogurt cake” when you take your first bite. The strawberries are front and center, the lemon zest perks up the flavors, and the yogurt plays that all-important supporting role.
I can’t let you leave without mentioning the glaze. That’s where “pretty in pink” comes in! Blitz a few strawberries with lemon juice and powdered sugar, drizzle it all over the cake, and what you get is an homage to the prettiest of colors, pink!
There’s no better way to welcome the start of summer.
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Glazed Summer Strawberry Cake
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup plus 1 tablespoon sugar 233 grams
- 1 teaspoon lemon zest
- 2 cups all-purpose flour 120 grams
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 eggs room temperature
- ¾ cup plain whole milk yogurt not Greek
- 3 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- 12 ounces strawberries stemmed and chopped, about 2 cups
- For the glaze
- ¼ cup chopped strawberries
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- Preheat your oven to 325 F. Butter a 9” square baking pan, then line with a sheet of parchment paper, allowing overhang on two sides.
- Whisk together the flour, baking powder, baking soda and salt.
- Place the butter, sugar, and lemon zest in a stand mixer and beat with the paddle attachment for 4-5 minutes until light and fluffy. Add the eggs one at a time, scraping the bowl after each addition. Add the yogurt, lemon juice and vanilla and mix again, making sure all the ingredients are thoroughly blended.
- Add the flour all at once and mix until just combined. Remove the bowl from the machine and fold in the strawberries using a spatula. Scrape the batter into the prepared pan and place in your preheated oven. Check the cake after 30 minutes and return it to the oven if it needs more time. The cake is done when it pulls away slightly from the pan, is lightly browned on top and springy to the touch. A cake tester will come out with some moist crumbs attached.
- Let the cake cool completely in the pan on a rack. While it cools, make the glaze by blending together the strawberries and lemon juice in a mini food processor. Add the powdered sugar and mix until just combined. This can also be done by hand in a bowl, using a fork or masher to break down the strawberries before adding the sugar.
- Cut the cake into squares and spoon the glaze over top, letting it run down the sides. Serve within a few hours. The cake is best the day it is made, but leftovers can be stored in the refrigerator for two days. Bring back to room temperature before serving.