February can be one of the dreariest months, which is why I think it is the shortest. The weeks fly by in February, the weather begins to turn milder, old snow melts away, and the days slowly become longer. Just a little glimmer of hope that soon we’ll be back outside, with the sunshine on our face, playing, swinging, and lounging on the patio.
Whenever I’m feeling antsy about the changing weather, I like to bake something that puts me in the new seasonal “mood”. Once the end of August rolls around and I am tired of being hot and sweaty all the time, I love to bake with apples and pumpkin spice everything. Right now, I am all about summery desserts filled with berries.
Since I always tend to search for baking inspiration on Pinterest, I’ve been making more of an effort to browse and find ideas for baking from my many cookbooks. Last year, I bought the Food52 Baking Cookbook. I follow them on Instagram and if you don’t, you should. They post top notch, drool worthy food pictures all day. The cookbook has easy and more advanced recipes with basic to more exotic ingredients. I found a recipe for a Strawberry Yogurt Snack Cake that looked easy and I had all the ingredients needed on hand. It was very quick to throw together and come out perfectly done. Since the cake is so dense and moist, it will last all week if you wrap it up. Perfect for taking to work or for a mid-afternoon coffee break with your loves! I made a slight change to this recipe by adding a little lemon zest to brighten the flavor even more.
- 1 1/2 pounds strawberries, hulled and halved
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla
- zest from one lemon
- 2 eggs, at room temperature
- 1 cup plain Greek yogurt, at room temperature
- 1/2 cup milk, at room temperature
- 2 tablespoons turbinado sugar
- Butter an 8x12 ceramic dish. Heat oven to 350.
- Whisk flour, baking powder and salt together till thoroughly blended.
- Whisk milk and yogurt together. Set both aside.
- Place butter into bowl of stand mixer, and beat on medium speed till very light, about 3 minutes. Add sugar and continue to beat on medium speed another 3 minutes till almost white in color. Scrape down as needed. Add vanilla extract, lemon zest, and oil, and continue to beat on medium speed till well blended. Reduce mixer speed to low. Add eggs one at a time and continue to mix just till well blended. Reduce mixer speed to lowest setting ("stir" on my mixer).
- Alternate milk mixture and flour mixture and stir till just well blended.
- Pour the batter in the prepared pan and smooth the top. Place the strawberries on the top in a pretty pattern, cut side down. Sprinkle with turbinado sugar. Bake for about an hour and 10 minutes, until the edges are golden brown, and a tester comes out clean.
Recipe is adapted from the Food52 Baking Cookbook, link for the book is in the post!