Description
A cake rich in strawberry flavor with a fractured fault-y middle.
Ingredients
- 3 cups Quartered Strawberries
- ¾ cups Plain Nonfat Yoghurt
- ¼ cups Full Fat Milk
- 4 whole Large Eggs
- 2 teaspoons Vanilla Extract
- 2-½ cups All-purpose Flour
- 1-½ cup Sugar
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ¾ cups Salted Butter, Softened To Room Temperature
Preparation
Puree strawberries in blender until smooth. There should be approximately 1 1/2 cups puree.
Boil puree in a saucepan on medium-high heat, stirring continuously, until reduced to 3/4 cup. About 12 minutes into boil, measure the reduction and if more than 3/4 cup, add it back to pan and boil a little longer.
Place into a measuring cup and allow to cool to room temperature. This step can be done a few days in advance.
Preheat oven to 350°F. Grease and flour pans and cover bottoms with parchment paper (I used two 6-inch rounds and one 5-inch round).
Combine yoghurt, milk, eggs in a large bowl. Separate 1 cup of this wet mixture and set aside.
In the bowl of a stand mixer, whisk flour, sugar, baking powder, and baking soda. Add butter to the flour mixture, a tablespoon at a time, until it clumps and resembles moist sand.
Add the larger egg mixture to this. Mix on the lowest speed until blended, then mix on medium high for about 1 minute. Scrape down the sides of bowl and stream in remaining egg mixture. Combine for about 20 seconds on medium high.
Divide batter between prepared pans. Bake for 20–25 minutes or until toothpick inserted in center comes out clean. Remove cakes from oven and let cool for 5 minutes. Invert onto racks to cool completely.
Frost or decorate as desired.
Recipe from Live, Love and Sugar (Homemade Strawberry Cake).
