Spring and we must celebrate the strawberry as much as possible! This cake is extremely impressive but at the same time very easy!!!
Turn on the oven at 180°C/350°F to preheat.
Place the strawberries in a bowl and sprinkle them with the sugar and the corn starch for topping. Mix them lightly so that the sugar goes everywhere. Leave it aside.
Sift the flour with the baking powder and add the salt.
Beat the butter with the sugar with a mixer until the mixture is smooth and fluffy. (it helps if we have melted a little the butter)
Continuing to work the mixer, add the eggs to the mixture, one by one, so that each egg is incorporated with the mixture before pouring the other.
Add the flour in parts and alternate with the yogurt, beat to make the mixture smooth. Then add the vanilla to the mixture and continue beating for another 2-3 minutes so that it becomes fluffier.
Butter a pan with a approximately diameter of 16cm/6.3” or a rectangle of approximately 23X18cm / 9”x7” inches and spread the excess butter on the base of the pan.
Pour evenly into the baking pan all the mixture from the strawberries, which will probably have released some liquid and the sugar will probably have melted as well.
Pour the cake batter on top.
Bake for about 50 Minutes at 180°C/350°F.
When cooked, take it out of the oven and leave it on the kitchen counter to stand for 10 Minutes before turning it over. While still warm, the strawberry topping will begin to run and spread around the cake. But if you want to avoid all that, let it cool down more so that it can firm up a bit, this strawberry topping.
Servings 0