Last week when I was home with Q, I was staring at the fridge and saw two big baskets of strawberries that were untouched. I knew we wouldn’t eat them within the week, so I set my mind on a cake. I love baking with fresh berries since they make a really juicy cake. For this one, I used some vanilla Greek yogurt I had in the fridge and WOW, what a moist cake. If you don’t have vanilla, you can use plain Greek yogurt or sour cream for the same effect (highly recommended).
For this cake, I preheated the oven at 375 and then dropped it to 325 right before putting the cake in. This helps the crust form quickly, but the cake bakes at a lower temp. PS tossing your berries in flour will keep them from sinking to the bottom of your cake. I didn’t make the glaze to top the cake, I thought it was sweet enough. But if you want to, it is super simple and in the directions below!
I know it’s not the best looking cake I’ve ever made, but it is delicious nonetheless!
Fresh Strawberry Bundt Cake
Makes 1 bundt cake/ 12 pieces
- 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 (or sour cream)
- 12 ounces fresh strawberries, diced
- 1 cup powdered sugar
- Preheat oven to 375 degrees F. Grease and flour a 10-inch bundt pan. Sift together 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
- In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy, about 4 minutes. Beat in the eggs one at a time, then add 1 tablespoon lemon juice. Alternate adding in the flour mixture and the yogurt, mixing just until incorporated, finishing with a spatula by hand.
- Toss the strawberries with the remaining ¼ cup of flour. Gently hand mix them into the batter.
- 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.
- 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.
You guys, I can’t stop making these roasted strawberries. I am 100% in love with this easy recipe, and I couldn’t wait any longer to share it with you.
I always buy more berries than I eat. After a few days once the strawberries aren’t as bright red as they once were I usually throw them out or freeze them for smoothies. And now, I roast them. Seriously so beyond simple. I use them to top my oatmeal, add them to greek yogurt and granola, and recently added them to the top of a strawberry quick cake I made. SO versatile and yum.
Balsamic-Honey Roasted Strawberries
Makes about 1 cup
- 1 1/2 pounds (2 pints) strawberries, tops cut off and cut into quarters or halves
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- Pinch of sugar
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Whisk together the balsamic vinegar, honey and liqueur (if using). Add to the strawberries and toss gently to coat.
- Spread the strawberries in a single layer on the prepared baking sheet. Roast until the strawberries are softened and the juices are bubbling, about 30 minutes.
- Serve immediately or let cool and refrigerate for up to a week.
Q and I eat rice 3-4 times a week (must be the Japanese in me). We always just pop it in the rice cooker and hit start. That is until now. One of my favorite cooking blogs, The Kitchn, posted a recipe for Edamame Ginger Rice a few weeks ago and on a whim I gave it a try. Result: this rice is mind blowing.
It takes 15-20 minutes, minimal work and the taste is buttery, Asian-y (made that one up) and a little crispy like Persian rice. YUM. I like my rice a little browned and crispy, but if you would rather it not be, add about 1/4 cup more of water and stir often to make sure the rice doesn’t stick at all.
Serves 4 to 6
- 1 3/4 cups water
- 2 tablespoons unsalted butter
- 1 cup jasmine rice
- 1 large shallot, finely chopped or minced
- 1 tablespoon freshly grated ginger
- 3/4 teaspoon kosher salt
- 1 cup frozen shelled edamame, thawed
- Bring the water to a boil in a medium pot (or heat in the microwave until boiling). Meanwhile, melt butter in a medium-sized skillet over medium heat until sizzling. Add the rice, shallot, ginger, and kosher salt and cook, stirring frequently, until toasted and aromatic, 2 to 3 minutes. Add the edamame, then pour the boiling water over the rice. Stir to combine.
- Cover and reduce heat to medium-low to low and cook for exactly 20 minutes (add an extra 5 minutes if cooking brown rice). (I stirred every 5 minutes, making sure to scrape up the rice that is stuck to the bottom). Remove the pot from the heat, scrape up rice stuck to the bottom of the pan. If there is too much rice stuck to the bottom, add a few tablespoons of water and use a wooden spoon or spatula to loosen it up. Keep rice covered for an additional 10 minutes to allow rice to rest. Uncover, fluff gently with a fork, and add more salt and pepper to taste.