So it’s been a while!! Almost 3 months exactly…yikes. I have to say, cooking for fun just isn’t as easy or possible when you only go to the grocery store once a week, and I have found myself feeling really unmotivated to experiment. But! Now that summer is here, and open-air farmstands are open, I’m starting to feel better and miss the feeling of baking something “just because”. Embarrassingly enough, I baked and shot this cake back in MAY, thinking that I would feel like writing about it way sooner than this, but hey, better late than never! Taken from this New York Times Cooking recipe by Yossy Arefi, this cake is the perfect summery dessert, moist and light, but with SO much fresh strawberry flavor.

A few notes on this- when reading the recipe on NYT, a 16 cup bundt pan is mentioned as the recommended size. I have never seen a 16 cup bundt pan, nor do I own one. I don’t even know what size mine is, but I suggest using what you have, and simply fill the pan 3/4 of the way full. That way you don’t have to worry about the pan overflowing in the oven, and you still have a beautiful looking cake, with some leftover batter (put it in muffin tins maybe??). Also, this recipe very specifically says whole milk yogurt, not Greek yogurt. Because I am a dummy, I read this too quick and specifically got greek yogurt instead. Fear not! If that is all you can find, measure out 1 cup of greek yogurt and fill the rest of the 1/4 cup with whole milk. This will thin it out enough and add a nice tang. Finally, this goes without saying, but try to find the freshest strawberries possible, and do NOT under ANY circumstances, use anything but fresh lemon juice. But I’m sure you already knew that.

Okay! Before we get started, you know what time it is! Since I have left my “Things To Be Happy About” book in my apartment, I’ll make these ones up from scratch today, here goes!
ONE. Taking all your downtime at home and turning it into something productive.
TWO. Finally seeing a friend after months apart.
THREE. Settling into a work from home routine.
FOUR. Writing down five things you’re grateful for each day.
FIVE. Wearing your mask outside, because you care about the safety of the people around you 🙂

Let’s bake!

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Fresh Strawberry Bundt Cake Ingredients
(adapted from NYT Cooking)

1½ sticks unsalted butter, softened (plus more for greasing the pan)
3 cups all-purpose flour (plus more for dusting the pan)
1½ tsp baking powder
½ tsp baking soda
1¼ tsp kosher salt
1¾ cups granulated white sugar
1 tsp lemon zest (from 1 lemon)
3 eggs
1¼ cups whole milk yogurt (or 1 cup greek yogurt + ¼ cup whole milk)
¼ cup lemon juice
1 tsp vanilla extract
2¾ cups (~1 pound) fresh strawberries, hulled and chopped into pieces

Fresh Strawberry Glaze Ingredients

¼ cup fresh strawberries
2 cups confectioner’s sugar
2-3 tsp fresh lemon juice

Steps

Move one rack to the center of the oven, and preheat to 325 degrees F. Generously butter and flour your bundt pan, making sure every crevice is covered.

In a large bowl, whisk together the flour, baking powder + soda, and salt. Set aside.

In the bowl of a stand mixer (or separate bowl with electric mixer), combine together the butter and sugar until uniform. Add the lemon zest, and beat this mixture until light and fluffy, at least 5 minutes.

Turn the mixer down to low and add the eggs, one at a time, mixing after each addition and scraping the bowl as necessary. Add the yogurt, lemon juice, and vanilla, then mix on medium speed until combined. The mixture may look curdled at this point, I promise it fixes itself once the flour is added!

At this point, carefully add in all the flour mixture at once, and mix on low speed until almost fully combined. Remove the bowl from the mixer and, using a rubber spatula, stir around the sides and bottom to make sure everything is incorporated evenly.

Take a ½ cup of the batter from the bowl and drop it, a tablespoon at a time, around the bottom of the prepared pan, until almost fully covered, smoothing out as you go. This will make sure that the strawberries don’t all sink to the bottom and stick.

Add the chopped strawberries to the rest of the batter and mix until even. The batter will be quite thick! Spoon evenly into the pan and smooth out the top. Remember, if you’re using a bundt pan smaller that the 16-cup, only fill the pan about ¾ of the way full to prevent overflowing. Tap the pan on the counter a few times to release any air bubbles.

Bake the cake until the top is golden and a toothpick or cake tester comes out clean. It should be about 70 minutes, but I would start checking around 1 hour. Cool the cake in the pan for 15 minutes, then invert onto a cooling rack to cool completely before glazing.

To make the glaze: in a medium bowl, use a fork to mash the strawberries until smooth. Whisk in the confectioner’s sugar and 2 teaspoons of lemon juice to start. The glaze should be quite thick, but still pourable. If it seems too thin, add some confectioner’s sugar, if it’s too thick, add the extra teaspoon (or more) of lemon juice.

Place the cake (still on the cooling rack) onto a rimmed baking sheet and pour the glaze evenly over the whole thing, catching all the excess drips on the baking sheet. Let it set for at least 10 minutes before serving.

xoxoxoxD

Looking for more summery fruit desserts? Look here, here, and here!