![\"\"](\"https:\/\/consultationforyou.com\/wp-content\/uploads\/2023\/02\/316953950_1331506687582558_6524575337452931072_n.jpeg\")
<\/p>\n<\/p>\n
1\u00a0cup\u00a0butter\u00a0softened, room temperature<\/p>\n
2\u00a0cups\u00a0sugar<\/p>\n
3\u00a0eggs<\/p>\n
1\u00a0tablespoon\u00a0lemon juice<\/p>\n
Zest of 1 lemon<\/p>\n
2 \u00bd\u00a0cups\u00a0cake flour\u00a0plus five tablespoons<\/p>\n
\u00bd\u00a0teaspoon\u00a0baking soda<\/p>\n
\u00bd\u00a0teaspoon\u00a0kosher salt<\/p>\n
1\u00a0cup\u00a0plain Greek yogurt<\/p>\n
12\u00a0ounces\u00a0fresh strawberries\u00a0diced small or pulsed a couple of times in a food processor<\/p>\n
6\u00a0large. very ripe strawberries\u00a0stemmed and crushed<\/p>\n
\u00bc\u00a0cup\u00a0half and half or whole milk<\/p>\n
2\u00a0tablespoons\u00a0granulated sugar<\/p>\n
1 \u00bd\u00a0cups\u00a0powdered sugar\u00a0plus extra for dusting<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Ingredients: For the cake: 1\u00a0cup\u00a0butter\u00a0softened, room temperature 2\u00a0cups\u00a0sugar 3\u00a0eggs 1\u00a0tablespoon\u00a0lemon juice Zest of 1 lemon 2 \u00bd\u00a0cups\u00a0cake flour\u00a0plus five tablespoons \u00bd\u00a0teaspoon\u00a0baking soda \u00bd\u00a0teaspoon\u00a0kosher salt 1\u00a0cup\u00a0plain Greek yogurt 12\u00a0ounces\u00a0fresh strawberries\u00a0diced small or pulsed a couple of times in a food processor For the glaze: 6\u00a0large. very ripe strawberries\u00a0stemmed and crushed \u00bc\u00a0cup\u00a0half and half or whole milk […]<\/p>\n","protected":false},"author":1,"featured_media":4488,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3,4],"tags":[],"class_list":["post-4486","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cake","category-desserts"],"yoast_head":"\n<\/p>\nDirections:<\/h2>\n
\nPrep the strawberries for the glaze:<\/h4>\n
Several hours before baking the cake or the night before, mix the 6 crushed strawberries, half and half or milk, and 2 TBS granulated sugar in a small bowl.<\/div>\nStir, cover with plastic wrap, and store in the refrigerator. This will be used to make the glaze.<\/div>\n<\/div>\n\nFor the cake:<\/h4>\n
Preheat the oven temperature to 325 degrees.<\/div>\nSpray a Bundt pan with non-stick baking spray and set aside. If you do not have baking spray see alternative method of pan prep in the next step.<\/div>\nIf you do not have non-stick baking spray generously grease the pan with butter or shortening and dust with \u00bd cup of flour. Tap pan again the edge of the sink to remove any loose flour.<\/div>\nWhisk together in a medium bowl the 2 \u00bd cups cake flour, baking soda and salt. Set aside.<\/div>\nCream butter and sugar together using an electric mixer on high speed until light and fluffy. Add the eggs, one at a time, mixing lightly on low speed to medium speed after each addition.<\/div>\nStir in the lemon juice and zest. Alternate mixing in the dry ingredients and the yogurt. Avoid over mixing.<\/div>\nJust before folding the strawberries into the batter, toss them with 5 tablespoons cake flour. Do not over mix. Gently fold the strawberry flour mixture into the batter.<\/div>\nSpoon the batter into the prepared pan. Place in the preheated oven on the middle rack. Bake for 60 -70 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.<\/div>\nCool 15-20 minutes in the pan, then turn out onto a wire rack or directly onto a cake stand to finish cooling completely.<\/div>\n<\/div>\n\nFor the glaze:<\/h4>\n
Remove the strawberries and milk mixture from the fridge. Pour through a fine mesh strainer, saving the pretty pink strawberry milk in a small bowl.<\/div>\nYou will only use the liquid for the glaze. Sift the powdered sugar through large strainer to get out any lumps.<\/div>\nSlowly add the strawberry milk, whisking as you go, until the glaze is the consistency you desire.<\/div>\nDrizzle the glass over the cooled cake, dust with powdered sugar.<\/div>\n<\/div>\n<\/div>\nEnjoy !!<\/div>\n","protected":false},"excerpt":{"rendered":"