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.
Strawberry Cake
- Total Time: 1 hour
- Yield: 8 servings 1x
Ingredients
For Vanilla Strawberry Cake:
- 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
For Strawberry Jam:
- 2 cups fresh strawberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
For Strawberry Frosting:
- 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
Instructions
Cake:
- 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.
Jam:
- 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).
Frosting:
- 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.
Notes
**Note: I didn't make enough strawberry jam, so I cheated a bit and reached for a jar of jelly from the pantry :3
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Toodles,
Tammy<3
Megan Keno says
I love that the frosting uses greek yogurt! This cake is so adorable and perfect for V-Day! Thanks for sharing!
Gina @ Running to the Kitchen says
How pretty! I'm actually getting ready to make my niece's 1 year old birthday cake tomorrow and this just gave me a great idea with the Greek yogurt so thank you 🙂
Stephanie says
Such a lovely cake! Love the addition of greek yogurt!
Melissa Falk says
Catherine. This cake is so pretty. I love that you made the frosting with Greek yogurt. Nice touch!
allie @ Through Her Looking Glass says
This so looks SO delicious Catherine! Love the fruity yogurt frosting. So clever. Gorgeous cake my friend. xo
Lindsey@cultivatenourishing.com says
This looks delicious! I just started a linkup for garden harvest recipes called Eating Inside the Box! It would be awesome if you would share this with us! Please add any other recipes to any fruit/veggie you'd like!
http://www.cultivatenourishing.com/strawberries/