Hello, fellow cake lovers!

Today I'm going to share with you a recipe for a

delicious and easy strawberry cake that will make you swoon with delight. This cake
is loaded with fresh strawberries, both inside and on top, and has a moist and
tender crumb thanks to yogurt and oil. It's also flavored with lemon zest for a
bright and refreshing taste. And the best part? You don't need a stand mixer or any
fancy equipment to make it. Just one bowl and a wooden spoon!

Strawberry cake is perfect for any occasion, whether it's a birthday, a picnic, or
just because. It's also great for using up those ripe strawberries that are in
season right now. Trust me, once you try this cake, you'll never want to buy a
boxed mix again.

So let's get started!

Ingredients:

- 2 cups (250g) all-purpose flour

- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (180ml) vegetable oil
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/4 cup (60g) plain yogurt or sour cream
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 2 cups (300g) fresh strawberries, diced (plus more for topping)

Instructions:

1. Preheat oven to 350°F (180°C) and grease an 8-inch round cake pan. Line the
bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, baking powder and salt.
3. In another bowl, whisk together the oil, sugar, eggs, yogurt or sour cream,
vanilla and lemon zest until well combined.
4. Add the wet ingredients to the dry ingredients and stir with a wooden spoon
until smooth and no lumps remain.
5. Pour half of the batter into the prepared pan and spread it evenly. Sprinkle
half of the diced strawberries over the batter.
6. Pour the remaining batter over the strawberries and spread it gently to cover
them. Top with more halved or sliced strawberries as desired.
7. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out
clean.
8. Let the cake cool slightly in the pan before transferring to a wire rack to cool
completely.

Enjoy your strawberry cake with some whipped cream or ice cream if you're feeling
extra indulgent.

Tips:
- You can use frozen strawberries instead of fresh ones if they are not available
or too expensive. Just thaw them slightly before chopping them up and pat them dry
with paper towels to remove excess moisture.
- You can also add some chopped nuts or chocolate chips to the batter for some
extra crunch and flavor.
- You can store this cake at room temperature for up to two days or in the
refrigerator for up to five days.

I hope you enjoyed this recipe as much as I did! Let me know how it turned out in
the comments below.

Happy baking!