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Ingredients

  • 1 Package (16 ounces) Driscoll's Strawberries, divided
  • 1 Cup plus 2 tablespoons sugar, divided
  • 1/2 Tsp. fresh lemon juice
  • 1 Cup water
  • 1 1/2 Cups all-purpose flour
  • 1/4 Tsp. baking powder
  • 1/4 Tsp. baking soda
  • 1/2 Tsp. salt
  • 1/2 Cup (1 stick) butter, room temperature
  • 1/2 Tsp. pure vanilla extract
  • 3 large eggs, room temperature
  • Confectioners’ sugar (optional)
  • 1/2 Cup plain full fat yogurt, room temperature

Directions

  1. PREHEAT oven to 325˚F.
  2. LINE a 9-inch x 5-inch loaf pan with parchment paper.
  3. RESERVE 4-5 strawberries for garnish.
  4. HULL and QUARTER remaining strawberries.
  5. PLACE strawberry quarters into a small saucepan.
  6. ADD 2 tablespoons sugar, 1/2 teaspoon lemon juice and 1 cup water.
  7. BOIL strawberry mixture on medium heat for about 8 minutes.
  8. MASH strawberry mixture with fork or potato masher.
  9. CONTINUE BOILING for 8 additional minutes.
  10. MASH again until sauce is thickened.
  11. SET ASIDE strawberry sauce to cool.
  12. PLACE 1 ½ cups flour into a medium bowl.
  13. ADD 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.
  14. STIR flour mixture to combine ingredients and SET ASIDE flour mixture.
  15. PLACE 1/2 cup (1 stick) butter into the bowl of a stand mixer.
  16. BEAT butter on medium speed for about 30 seconds.
  17. ADD 1 cup sugar and CONTINUE BEATING for another 3 minutes until light and fluffy.
  18. SCRAPE DOWN sides of mixer bowl.
  19. ADD 1/2 teaspoon vanilla extract and BEAT AGAIN to incorporate ingredients.
  20. ADD 3 eggs, one at a time, and BEAT after each addition.
  21. SET ASIDE butter mixture.
  22. PLACE 1/2 cup yogurt into a separate medium bowl.
  23. ADD about half of strawberry sauce to yogurt.
  24. MIX until well incorporated.
  25. ADD one-third of flour mixture to butter mixture and BEAT on low speed just until incorporated. Do not overmix.
  26. ADD half of yogurt mixture and BEAT on low speed just until incorporated. Do not overmix.
  27. ADD half of remaining flour mixture and BEAT on low speed just until incorporated. Do not overmix.
  28. ADD remaining yogurt mixture and BEAT on low speed just until incorporated. Do not overmix.
  29. ADD remaining flour mixture and BEAT on low speed just until incorporated. Do not overmix.
  30. POUR cake batter into prepared pan.
  31. BAKE for about 45 minutes.
  32. REMOVE cake from oven.
  33. DROP 6-8 small dollops of strawberry sauce on top of cake and RESERVE remaining strawberry sauce for garnish.
    RETURN cake to oven.
  34. RETURN cake to oven.
  35. CONTINUE baking for 15-20 minutes longer or until completely cooked through. USE a toothpick or cake tester to check for doneness.
  36. ALLOW cake to cool 10 minutes inside pan.
  37. REMOVE cake from pan and SET on a wire rack to cool completely.
  38. HULL and SLICE reserved strawberries.
  39. GARNISH cake with sliced strawberries, remaining strawberry sauce, and confectioners’ sugar (if desired).
  40. SERVE immediately.

Nutrition

Serving Size :

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g