Reminiscent of strawberry shortcake, this dessert is the ultimate easy summer treat. It makes a great potluck contribution, packable hiking snack, and picnic-finisher.

Ingredients:

2 cups white flour

2 teaspoons baking powder

1/2 tsp salt

1 cup yogurt (I use whatever we have in the fridge– which is usually Greek and 2% milk fat. *General advice: higher percentages of milk-fat = tastier desserts!)

1/2 cup milk *

1/2 cup unsalted, softened butter

1 cup white granulated sugar

1 tablespoon vanilla

2 tablespoons vegetable oil

2 large eggs

Approximately 6 large strawberries, cut into 3-4 slices each

2 tablespoons raw sugar for sprinkling on top

Optional: powdered sugar and whipped cream for serving

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Butter a 8 by 12 inch rectangular pan or a 9 inch circular cake pan.
2. Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
3. Whisk yogurt and milk together in a small bowl. Set aside.
4. Beat the butter in an electric mixer with a paddle attachment. When it is pale, add the 2 cups of white sugar and beat for 3 more minutes. Scrape sides of bowl as necessary. Add vanilla and oil and beat to combine. Add eggs one at a time, mixing just until blended.
5. With the mixer on low speed, add the flour mixture and yogurt mixture in several alternating increments. When combined thoroughly, but not over-mixed, pour into the prepared pan.
6. Spread the batter evenly and place strawberry slices on top in a pattern. Press the fruit slightly into the cake. Sprinkle two tablespoons of raw sugar on top.
7. Bake for 35 to 5o minutes (rectangular cake) or an hour to an hour and ten minutes (circular cake), until the top barely starts to get golden. Remove from oven and cool for at least an hour. Top with powdered sugar and whipped cream just before serving (optional).

Recipe adapted from food52.com