- 3 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon strawberry essence
- 1 cup whole milk, at room temperature
- 1/3 cup yoghurt at room temperature
- 3 large eggs at room temperature
- 5-8 drops of pink or red food colouring
1. Preheat the oven to 175°C - Generously grease a 9×13 inch cake pan.
2. Sift the flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer. Beat the ingredients together on low speed for a few seconds to gently combine.
3. Add the butter, mix on medium speed until the butter forms a crumb texture. Stop the mixer and scrape down the sides and up the bottom of the bowl.
4. Gradually add in eggs one by one while continuing to mix. Gradually add milk and yoghurt along with vanilla, and strawberry essence. If you are using colouring add this at this point.
5. Pour and spread batter evenly into prepared pan. Bake for around 30-35 minutes or until the cake is baked through. Insert a toothpick into the centre of the cake. If it comes out clean, it’s done.
6. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
Make the frosting:
1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter, cream cheese and vanilla on medium speed until well combined.
2. Add strawberry topping or puree and mix until combined.
3. Gradually add confectioners’/powdered sugar until frosting forms.
4. Spread frosting in a thick layer on cooled cake. I use and recommend an offset spatula.
5. To make strawberries on top, use your leftover frosting and some food colour to colour your strawberries.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.