Prep Time: 25 minutes

Serving: 4

A Word From The Cook

Light and Delightful, especially when Strawberries are in season.

Ingredients

• 1 lb Strawberries
• 1 Cup Sugar
• 1/2 Cup Vegetable Oil
• 2 eggs
• 1 lemon zested and juiced
• 1 cup Vanilla Yogurt
• 1 Tsp vanilla
• 2 1/4 cups Gluten Free Flour
• 4 Tsp Baking Powder
• 1/4 Tsp salt
• Whipping Cream (for serving)
• 1/8 Cup Icing Sugar (for serving)

Instructions

1. Preheat oven to 355° (if convection) 380° (if regular)
2. Grease (cooking spray) a spring form pan.
3. In a large bowl, combine the Sugar, Oil, Eggs, Lemon Rind and Lemon Juice, Yogurt and Vanilla and whisk until smooth.
4. Pour half the cake batter into the pan, smooth the surface and add 1/2 the strawberries (diced)
5. Top with the remaining batter, smooth the surface and add strawberries (halved, face down).
6. Bake 50 minutes or until toothpick inserted comes out clean.
7. Remove from oven, and cool for 15 minutes on a cake rack before removing from pan.
8. Dust with Icing Sugar and serve with a dollop of whipped cream!