Ingredients:

  • 2.25 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 1 lb fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 0.5 cup Greek yogurt, plain and strained
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 pan and line it with parchment paper for an easy release.
  2. Beat butter and sugar together on medium-high until the mixture is pale and fluffy.
  3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. Alternately add the flour mixture (flour, baking powder, salt) and the milk, beginning and ending with the flour. Mix until just combined—do not overmix.
  5. Pour batter into the pan. Bake for 28–32 minutes until a toothpick inserted in the center comes out clean and the edges are lightly golden.
  6. Allow the cake to cool completely in the pan to prevent the frosting from melting.
  7. In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Let the mixture sit to macerate.
  8. Beat softened cream cheese and butter together until smooth. Mix in the Greek yogurt and vanilla extract.
  9. Gradually beat in powdered sugar until the frosting is smooth and fluffy.
  10. Spread the frosting evenly over the cooled cake, top with macerated strawberries, and chill for 3 hours for stability.