We’ve got more exciting news over here on The Ruffled Mango! Our second Brand New Mango is here with her first non-guest post! 😉 Alyssa Clark has guest posted for us a couple of times before and we love her humor, creativity, and Godly perspective…we’re happy to introduce her as a full-time Mango today! =) To read her previous posts, you’ll want to check out Spreading the Gospel on Social Media and Making a Closet More Functional. We look forward to hearing more from Alyssa soon! ~Kristen
Springtime! I was so ready for this season, weren’t you? New green things, lots of rain, pastel colors everywhere, spring cleaning, and walks in the warm breeze bring a welcomed change of pace. Did you LOVE Kristen’s post last week? I mean, those paper plates?!?! Who knew? And I can totally relate to having the teacups that ARE NOT for drinking. However, since your dining room table has now been christened with seasonally appropriate décor, do you know what it needs? A sweet, Springy treat to share with friends! Just like Kristen’s love for a perfectly festive tablescape, I adore seasonally appropriate foods. BBQ and watermelon are for summer. Cider and potato soup are for fall. Gingerbread and peppermint coffee are for winter. But now that it is spring, bring on the fresh fruit and chicken salad! There is a time for everything under heaven girls, and while you may not quite be over the fact that a Pumpkin Spice Latte is not socially acceptable when it’s 70 degrees outside (womp, womp, woooooommp), hopefully you will be inspired by today’s post and successfully transition into Spring inspired foods.
I want to share a recipe with you that is guaranteed to please at your next gathering. I have used it for numerous occasions and have always received positive feedback. I originally found this recipe on Pinterest and knew immediately that it had potential, especially since two of its main ingredients are freshly picked strawberries and Greek yogurt – two of my favorite things! I have added a few slight changes and variations to this recipe, but it can be found in its original state over at A Spicy Perspective. So grab your apron, dust off the mixer, and let’s make a Fresh Strawberry Yogurt Cake!
YUMMY! This cake is the perfect melody of sweet strawberries, creamy yogurt, and tangy lemon. It also seems to hold its moisture well. You can mix in more or less strawberries depending on your taste – for me, it’s more! I once tried making it with some fresh blueberries I had and WOW…. it was just as delicious. Not only does this treat make a great dessert, it is also perfect with your morning cup of coffee!
- 1 cup unsalted butter
- 2 cups granulated sugar
- 3 eggs
- 3 tablespoons fresh lemon juice, divided
- Zest of 1 fresh lemon
- 2 ¾ cups all-purpose flour, divided
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces plain or vanilla Greek yogurt (I prefer vanilla, or use plain and add 2 teaspoons vanilla)
- 12 ounces fresh strawberries, diced (or substitute with fresh blueberries!)
- 1 cup powdered sugar
- Preheat oven to 375 degrees. Grease and flour 10" Bundt pan for best outcome.
- Prepare fresh lemon. Thoroughly wash and pat dry. Zest the entire fruit and set aside. Take the remaining fruit, cut in half, and squeeze out juice. Set aside.
- Dice fresh strawberries. Set aside.
- In a bowl, whisk together 2 ¼ cups of flour, baking soda, and salt. Mix in lemon zest and set aside.
- With a mixer, cream together butter and sugar until light a fluffy. Beat in eggs one at a time, then stir in 1 tablespoon lemon juice.
- Alternate beating in the flour mixture and the yogurt, mixing until just incorporated. Do not overmix.
- Toss the diced strawberries with the remaining ½ cup of flour (This keeps them from sinking to the bottom of the pan while it bakes). Gently fold them into the batter.
- Pour batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees. Bake for 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and let cool completely.
- Once cooled, whisk together 2 tablespoons of lemon juice and 1 cup powdered sugar. Drizzle over the top of the cake.
Do you have some favorite springtime treats? Share them with us! Your recipe may be just what someone needs for all the egg hunts coming up in the next couple of weeks.
Want to save this recipe for later? Save it to your Recipes board on Pinterest!
Brandy Hines says
Sweet Alyssa gave my daughter a Bundt cake pan and this recipe for her birthday. It was such a neat and thoughful gift since my Addie loves to bake. We havent made this yet but it looks amazing!! We will be trying it soon 🙂
That’s a fantastic gift for a newly learning baker! How sweet! I might need to steal that idea. 😉 ~Kristen