1/4cupsstrawberries, mashed and drained (~2-3 ounces)
1teaspoonlemon juice, optional
Assembly
10strawberries, sliced thinly
INSTRUCTIONS
Cake
Preheat oven to 175 degrees Celsius. Grease two 7-inch round cake pans and line the bottom with parchment paper.
In a small bowl, sift together the flour, bicarbonate of soda and baking powder. Set aside.
In a large bowl, cream the butter on low speed, then increase the speed to medium then gradually add in sugar till incorporated, 7 minutes. Add eggs, beating well after each addition for 1 minute. Beat in vanilla. Stir in yogurt and mashed/puréed strawberries then fold in flour mixture. Add a few drops of colouring if desired.Divide mixture between the two tins and bake for 25 to 30 minutes or until the top springs back when touched and a skewer inserted into the centre of the cake comes out clean. Let the cakes cool completely.
Frosting
Beat the cream cheese with butter on low for 30 seconds then gradually beat in icing sugar until incorporated. Beat in mashed strawberries and lemon juice. Increase speed to medium and beat for 30 to 45 seconds, adding up to 1/4 cups of icing sugar till desired consistency and texture
Assembly
Split each cake into half. Spread a layer of frosting over one cake half and lay a layer of strawberries. Repeat and cover the cake with a layer of frosting if desired.
NOTES
If baking the cake in cupcake-sizes, divide the batter into 1/4-cup-sizes and bake for 15 to 20 minutes or until the top springs back when touched and a skewer inserted into the centre of the cupcake comes out clean.
Adapted from Jesse and Steve’s Fresh Strawberry Cake (link) from allrecipes