Hands down Strawberry desserts are my favorite. So naturally, I had a strawberry cake for my birthday. I know we’re talking about something that was weeks ago, but every day there seems to be something new to worry about and before I realized, here we are getting ready for Mother’s Day.
Getting back on topic though, this was one of the most delicious cakes I’ve made (yes, yes I made my own cake). Regardless, the cake was light and moist. I was aiming for kind-of-an-angel food cake, but there was no way I was going to use a dozen egg whites and get stuck with all those yolks. On the flip side, I didn’t want to go through two sticks of butter either. Baking can get really tricky sometimes…
I formulated a vanilla cake base from several recipes I found and made some necessary adjustments, so I could have my cake and eat it too. As for the frosting, my secret was Greek yogurt with strawberry fruit at the bottom.
Yields 8 servings
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 2 cups self-rising flour
- 1 cup sugar
- 1/2 cup canola oil
- 2 eggs
- 1 tablespoon vanilla
- 1/2 cup milk
- 1/4 cup homemade strawberry jam
- 2 cups fresh strawberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 cups confectioner's sugar
- 1 teaspoon vanilla
- 1/2 of a (5.3 oz) container of Greek yogurt with strawberry fruit at the bottom
- 3 tablespoons unsalted butter
- 1-2 teaspoons of milk
- Preheat oven to 325 degrees F.
- Grease two 8-inch cake pans.
- In the bowl of your stand mixer with paddle attachment in place, beat sugar, oil, and eggs. Add vanilla, milk and jam. Slowly add flour until a light, smooth batter forms.
- Evenly separate cake batter between cake pans and bake for about 45 minutes or until cake tester comes out clean. **Cooking the cakes at a lower temperature will keep the center from rising too much so you will get a more level cake.
- In a medium sauce pan boil down strawberries, sugar and cornstarch until a thick jam has formed. Remove from heat and transfer to a glass bowl to let cool completely (as it cools it will get thicker).
- In bowl of your stand mixer, beat butter until smooth and clump free. Add the rest of the ingredients called for strawberry frosting.
- **Start off with a 1/2 teaspoon of milk, add as you go if you need to. You want a stiff, thick consistency so your frosting doesn't run down the sides of your cake.
**Note: I didn't make enough strawberry jam, so I cheated a bit and reached for a jar of jelly from the pantry :3