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