Ingredients
Method
- Preheat your oven to 350° F and line a 9 x 9 baking pan with parchment paper.
- Wash and hull 16 oz fresh strawberries.
- Dice ⅓ of the strawberries, then slice the remaining strawberries in half.
- In a large mixing bowl, stir together 1 cup sugar, ½ cup light/mild olive oil, 1 Tablespoon lemon zest, 2 eggs, 1 cup Greek yogurt, 1 teaspoon vanilla extract, and the juice of 1 lemon until well combined.
- Add in 2 ¼ cups all-purpose flour, 4 teaspoons baking powder, and a pinch of salt, and stir until well combined.
- Spread half of the mixture into the prepared cake pan, then pour on the diced strawberries. Cover with the remaining batter, and evenly place the halved strawberries on top face down.
- Bake for 50 minutes on the center rack, or until a toothpick inserted into the center of the cake comes out clean. (Cover with foil if the top starts to get too brown).
- Let cool slightly and dust with powdered sugar.
Notes
Want to make this into a bakery-style coffee cake? Scroll to the recipe tips and variations section for a fun twist!