REAL Strawberry Cake! The perfect summer dessert
While we’ve been know to use a package of our favorite jello mix here and there – they add great flavor, color and usually a nice, thick texture – there’s something really refreshing about going back to basics and making a cake from scratch. Specifically, a lovely, summer strawberry cake. This one bakes in a 9×13 pan, with lots of fresh strawberries tucked into both the cake batter and the frosting. Nothing fake to be found here, just real flavor (and color) from real fruit! We love this and you will too, promise.
To get a light and fluffy cake that’s satisfying to bite into, without being heavy, we used cake flour, baking powder and baking soda. The leaveners give this cake great lift, the Greek yogurt keeps things moist, and the strawberries and lemon juice keep things feeling extra fresh. Win-win-win. We wanted the pink from the strawberries to really shine through, so we just used egg whites instead of whole eggs, to keep the yolks from coloring the batter; we added in a little extra butter to make up for the missing yolks.
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