From the Kitchen: Strawberry Yogurt Cake

My girls LOVE strawberries almost as much as they love homemade yogurt, combine the 2 and they're in heaven- turn it into a cake and they'll love you forever.
I wanted to include some pictures of this "cake", but my photography skills are very lacking and none of them looked appetizing. The recipe creates a light, fluffy textured cake that is just barely sweet. I topped it with sliced fresh strawberries and it was devoured by two very happy babies.


Strawberry Yogurt Cake


1 1/2 cups full-fat yogurt (I used homemade greek yogurt)
2/3 cup olive oil
1 1/4 cup sugar
3 large eggs
1 teaspoon vanilla
1/2 cup mashed strawberries
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt


Heat the oven to 350°F. Grease a 9-inch springform pan lightly with baking spray.
Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Add the flour, baking powder, soda, salt, and berries right into the liquids and stir just until no lumps remain.
Pour the batter into the cake pan and bake for 50 to 60 minutes.
Let it cool for 10 minutes before removing it from the pan.