Strawberry Yogurt Cake

What You'll Need:

1 teaspoon vanilla extract

1 pound strawberries, hulled and halved

fresh whipped cream, for serving

6 tablespoons unsalted butter, softened, plus more for greasing the pan

1 + 1/2 cups all-purpose flour

1 + 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup plus 2 tablespoons sugar, divided

1 large egg

2/3 cup plain Greek yogurt

How to Make It:

Preheat oven to 350 degrees F. Butter a 10-inch spring form pan or pie plate.

In a medium bowl whisk together the flour, baking powder, and salt.

In the bowl of an electric mixer fitted with the paddle attachment on medium speed beat the butter and 1 cup of the sugar together until fluffy and pale yellow 3 - 4 minutes.

On low speed beat in the egg, yogurt and vanilla. Beat in the flour mixture gradually.

Spoon into the pan and arrange the strawberries over the top of the batter, cut sides down. Sprinkle the 2 tablespoons sugar over the top.

Bake the cake for 10 minutes then reduce the oven temperature to 325 degrees F. Bake until golden brown and firm to the touch 50 - 60 minutes.

Cool on wire rack. Cut into wedges and serve with fresh whipped cream. Store at room temperature, loosely covered, up to 2 days or refrigerate to keep for 3 - 4 days.