This weekend I went strawberry picking with my family while visiting in Florida and we may have gone a little overboard. We each took a basket and started to fill it with strawberries. Last year we went early in the season so the fields weren’t crazy packed. It was pretty easy for my niece who is 3 1/2 to fill a basket of strawberries. My family lives in Florida so peak season is a bit earlier than the midwest or even in France. It was a really fun weekend activity and my niece loved it!
We left with about 12 pounds of strawberries so on the drive home we started to think about what we would actually do with all of these berries.
I started looking on Pinterest for ideas as we were driving home. We settled on a few different ideas. We had to make jam of course. Emma is a big fan of peanut butter and jelly so why not make your own strawberry jam.
I LOVE everything lemon so when I stumbled upon a strawberry lemon bundt cake I knew it was something I wanted to make. The recipe is pretty easy and I have to say we taste-tested the batter and it was so good! Here is the recipe to bookmark for the time you find strawberries on sale or you just happen to go strawberry picking 😉
Fresh Strawberry Yogurt Cake via Pinterest
1 cup (2 sticks) butter, softened
2 cups granulated sugar
3 large eggs
3 tablespoons lemon juice, divided
zest of 1 lemon
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces plain or vanilla, greek yogurt
12 ounces fresh strawberries, diced
1 cup powdered sugar
1. Preheat oven to 375 degrees F. Grease and flour a 10-inch bundt pan. Sift together the 2 1/4 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.
2. With an electric mixer ( I love my Kitchen Aid), cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.