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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My daughter and I adapted this recipe to add some personal favorite tastes such as: cream cheese, and vanilla. It is a moist, yet fluffy strawberry cake with a few different ingredients. It's baked at a lower temp of 325 because of the yogurt. Enjoy! Ingredients:
1 3/4 cups flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup unsalted butter, softened |
2/3 cup sugar |
3 eggs |
4 ounces low-fat vanilla yogurt |
3 ounces cream cheese, softened |
1/4 cup frozen strawberries, thawed, chopped (may use fresh) |
Directions:
1. Preheat oven to 325°F.
2. In a bowl mix butter, sugar, and cream cheese, blend until creamy.
3. Add eggs, one at a time, into bowl, mixing thoroughly.
4. Fold in strawberries and yogurt, stirring until combined.
5. In a seperate bowl mix, flour, baking powder, baking soda, and salt.
6. Pour flour mixture into batter and stir, just until combined (do not over mix).
7. Pour into greased and floured Loaf or bundt pan. Bake for 30 - 40 minutes or until done.
8. Allow to cool in pan 10 minutes before serving.
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