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From Melissa Coleman's new book The Minimalist Kitchen, a delightfully simple strawberry yogurt shortcake that's easy enough to bake on a weeknight.
Print Recipe
Strawberry Yogurt Shortcake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

From Melissa Coleman's new book The Minimalist Kitchen, a delightfully simple strawberry yogurt shortcake that's simple enough to bake on a weeknight. 

Melissa's recipe is inspired by the classic French gâteau au yaourt and comes together with a simple line-up of 1/2 cups scoops – 3 scoops flour, 2 scoops sugar, 1 scoop each yogurt and oil, and a half scoop milk. This is the kind of recipe you can memorize without even knowing it and then make with ease when necessity or inspiration strikes.

Recipe Type: Dessert
Makes: 8 servings
Author: Melissa Coleman
Ingredients
Cake
  • neutral cooking oil or spray
  • 1 1/2 cups unbleached all-purpose flour, plus more for pan
  • 2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup granulated sugar
  • 1/2 cup plain whole-milk yogurt
  • 1/2 cup neutral oil
  • 1/4 cup whole milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
Macerated Strawberries
  • 1 1/2 pounds fresh strawberries, hulled and sliced (about 6 cups)
  • 1/4 cup granulated sugar
Whipped Cream
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Lightly spray the interior sides of an 8-inch round pan with cooking spray. Use a paper towel to wipe smooth. Add a spoonful of flour and shake around the edges to lightly coat. Discard extra flour. Line the bottom of the pan with parchment paper cut to size. Set aside.
  2. In a medium bowl, whisk together 1 1/2 cups flour (3 scoops), baking powder, and sea salt. Set aside.
  3. In a large bowl, whisk together the sugar (2 scoops), yogurt (1 scoop), oil (1 scoop), milk (1/2 scoop), eggs, and vanilla until smooth. Set aside.
  4. Gently fold the dry ingredients into the wet ingredients just until combined. Pour the batter into the prepared pan, and bake 40 to 45 minutes or until the center of the cake is baked through. Remove the cake from the pan and cool at least 30 minutes before serving. The cake can be made a day in advance.
  5. Macerate the strawberries, if desired, about 30 minutes before serving. In a small bowl, stir together the strawberries and sugar. Set aside.
  6. Meanwhile, make the whipped cream. In a stand mixer fitter with a whisk attachment, beat the cream and powdered sugar on high until medium-stiff peaks form. Slice the cake and top with the whipped cream and, if desired, strawberries.