Strawberry Cake

Recipe courtesy of Giada De Laurentiis

Non-stick cooking spray 2 eggs, at room temperature 1 cup plus 1 tablespoon sugar ½ cup reduced-fat Greek yoghurt ¼ cup melted butter, cooled slightly 1 teaspoon pure vanilla extract 1½ cups all-purpose flour 1½ teaspoons baking powder ¼ teaspoon kosher salt 1 pound strawberries, hulled, half sliced and half halved Honey whipped cream, for serving (see Cook’s Note)

Preheat the oven to 375 degrees F. Spray a nine-inch springform pan with non-stick cooking spray; line the bottom with parchment paper.

Combine the eggs and one cup of the sugar in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about four minutes.

Add the yoghurt, melted butter and vanilla; beat for another minute.

Add the flour, baking powder and salt; mix until just combined, 30 seconds.

Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top.

Pour the remaining batter over the berries; spread evenly once again. Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar.

Bake until a toothpick inserted in the centre comes out clean, 45 minutes. Cool completely on a wire rack. Serve with honey whipped cream.

Cook’s Note: To make honey whipped cream, beat 1 cup heavy cream until soft peaks, then beat in honey to taste (about 2 tablespoons). Yield: 8 servings Ease of preparation: Medium