Strawberry Cake with Honey whipped cream
Recipe courtesy of Giada De Laurentiis (Food Network)
Ingredients:
- 2 eggs, at room temperature
- 1 cup plus 1 tablespoon sugar
- 1/2 cup reduced-fat Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 pound strawberries, hulled, half sliced and half halved
- Honey whipped cream, for serving
Directions:
- Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray; line the bottom with parchment paper.
- Combine the eggs and 1 cup of the sugar in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes. Add the yogurt, melted butter and vanilla; beat for another minute. Add the flour, baking powder and salt; mix until just combined, 30 seconds.
- Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread evenly once again. Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar.
- Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool completely on a wire rack.
- Serve with honey whipped cream (see below).
Note:
To make honey whipped cream, beat 1 cup heavy cream until there are soft peaks, then beat in honey to taste (about 2 tablespoons).
