Yogurt Cake with Strawberries & Cream

Serves 6 - 8
  • 1 1/2 cups (7 1/2 oz) flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/4 cup (2 oz) canola oil
  • 2 tablespoons (1 oz) extra virgin olive oil 
  • 1 cup (7 oz) sugar 
  • 3 eggs @ room temperature
  • zest of 1 lemon
  • zest of 1 orange 
  • 1 teaspoon vanilla 
  • 1 cup (8 oz) plain yogurt 
  • 16 oz fresh strawberries
  • 2 tablespoons (26 grams) sugar, to taste
  • 1 1/2 cups (12 oz) heavy cream
  • 1 1/2 tablespoons (19 grams) sugar
  • 1/4 teaspoon vanilla 
Method

Preheat oven to 350 degrees F. Grease an 8” square cake pan and line the bottom with parchment paper, leaving an overhang of an inch or so on two sides.

Sift the flour, baking powder, baking soda and salt. Set aside.

Whisk together the canola and olive oil, sugar, eggs, lemon and orange zest and vanilla until thoroughly combined. Mix in the yogurt. Add the flour mixture and whisk to fully incorporate.

Pour the batter into the prepared pan. Tap the bottom of the pan on a work surface a few times to eliminate any air bubbles. Bake until the cake springs back when lightly touched and a tester comes out clean, about 32 - 34 minutes. Cool the cake in the pan on a wire rack for 10 minutes, then run a thin bladed knife around the edges to loosen it. Carefully lift the cake out of the pan using the parchment overhang to assist. Remove the parchment and cool completely.

Set enough strawberries aside to decorate the top of the cake. Hull and slice the remainder into a bowl. Add sugar, to taste, and toss thoroughly. Set aside for about 10 - 15 minutes to macerate.

Whip the heavy cream, sugar and vanilla to medium peak. Drain the strawberries and reserve the juices. Fold about half of the berries into the cream.

Slice the cake in half horizontally and set the top half aside. Spread the cream on top, leaving about a 1/2” border on all sides. Top with remaining sliced berries. Place the other half of the cake on top and press down gently to secure. Decorate the cake with reserved berries. Brush the top of the cake and berries with reserved juices. Trim the sides if you'd like a neater presentation. Chill until ready to serve, then bring to room temperature.