Ingredients
For the Cake:
2 ½ cups cake flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (1 ½ sticks) unsalted butter, room temperature
1 ½ cups sugar
5 egg whites, room temperature
2 tsp lemon juice
1 ½ tsp vanilla extract
⅓ cup Greek yogurt
½ cup whole milk
1 cup chopped strawberries
For the Frosting:
8 oz cream cheese, room temperature
½ cup (1 stick) unsalted butter, room temperature
3 cups powdered sugar
2-3 tbsp freshly squeezed lemon juice
⅔ cup diced strawberries
Instructions:
1. Prep & Preheat (10 min)
Preheat oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan or line with parchment paper.
2. Mix Dry Ingredients (5 min)
In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar (5 min)
In a large bowl, beat butter and sugar until light and fluffy.
4. Add Wet Ingredients (5 min)
Mix in egg whites one at a time.
Stir in lemon juice, vanilla, and Greek yogurt until smooth.
5. Combine Wet & Dry (5 min)
Alternately add the dry ingredients and milk, mixing until just combined.
6. Fold in Strawberries (2 min)
Gently fold in chopped strawberries until evenly distributed.
7. Bake (25-30 min)
Pour batter into the pan and bake for 25-30 min, or until a toothpick comes out clean.
Let cool completely before frosting.
8. Make the Frosting (10 min)
Beat cream cheese and butter until smooth.
Gradually add powdered sugar, then mix in lemon juice to taste.
Fold in diced strawberries.
9. Frost & Serve! (5 min)
Spread frosting over the cooled cake.
Slice and enjoy! Store leftovers in the fridge for up to 3 days.
Perfect for summer celebrations—sweet, fresh, and utterly delicious!
