This Strawberry Cake is just about the quickest and blueberry muffins with crumb topping martha stewart cake you will ever make. 1 lb of strawberries IN and ON the cake, it’s a great way to use strawberries when they’re in season! Yogurt makes the crumb moist, it’s not too sweet and you’ll love the hint of lemon.
No stand mixer, no creaming butter. Just one bowl and a wooden spoon! I’m confident 2020 will be The Year when I finally crack it. I’m SUPER excited to share it with you.
And while infinitely doable by any home cook, it is quite an involved recipe. The cake is made with a yogurt and oil based batter which keeps the crumb beautifully moist for days and gives it more structure than delicate sponge cakes made with creamed butter so it can stand up to the weight and considerable juices that sweat out of the strawberries. It’s still a beautifully soft crumb, it’s just not as delicate as traditional butter and sponge cakes. How to make this easy Strawberry Cake Being that this doesn’t have creamed butter in it, it’s a one-bowl, hand mixed batter. Whisk Wet ingredients first, then mix the dry in.
I was a little overenthusiastic about this at first but the strawberries made the batter so wet and weighed it down so much it took 1 hour 40 minutes to cook! I’m so unoriginal that whenever I see strawberries and baked goods, I immediately think cream. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. 1lb strawberries IN and ON the cake, this really is bursting with fresh strawberry flavour!