FRESH STRAWBERRY SHEET CAKE
Yogurt makes this cake super moist, tender, and delicious.
Servings 18 servings
Calories 249kcal
Ingredients
- 1 cup butter at room temperature
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs at room temperature
- 1 tablespoon lemon zest About 1 large lemon for this and the juice
- 3 tablespoons fresh lemon juice
- 2 and ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 ounces plain Greek yogurt reglular yogurt or sour cream can be used
- 2 and ¼ cup (about 12 ounces) strawberries diced
Instructions
- Preheat the oven to 350°F.
- Toss strawberries in 1/4 cup flour.
- In the bowl of your electric mixer, beat together butter, sugar, and brown sugar until light and fluffy (takes about 2 to 3 minutes).
- Next, add the eggs one at a time, beating until the yolk just disappears before adding the next one. Add 1 tablespoon lemon juice.
- Alternating between the wet and dry ingredients, mix in the remaining flour, baking soda, salt, lemon zest, and yogurt, Mix just until incorporated.
- Fold in the strawberries. Pour batter into a greased 9×13-inch cake pan.
- Bake for 36 to 43 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool. Garnish with additional strawberries and mint.
- Serve with fresh strawberries and whipped cream. Store leftovers in the refrigerator.
Nutrition
Calories: 249kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 165mg | Potassium: 119mg | Fiber: 1g | Sugar: 19g | Vitamin A: 365IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 1mg
