| Ingredient | Quantity |
|---|---|
| Cake flour | 2 1/2 cups |
| Baking powder | 2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter, room temperature | 3/4 cup (1 1/2 sticks) |
| Sugar | 1 1/2 cups |
| Egg whites, room temperature | 5 |
| Lemon juice | 2 teaspoons |
| Vanilla extract | 1 1/2 teaspoons |
| Greek yogurt | 1/3 cup |
| Whole milk | 1/2 cup |
| Strawberries, chopped or diced | 1 cup |
For the Frosting:
| Ingredient | Quantity |
|---|---|
| Cream cheese, room temperature | 1 (8 oz.) package |
| Unsalted butter, room temperature | 1/2 cup (1 stick) |
| Powdered sugar | 3 cups |
| Freshly squeezed lemon juice | 2-3 tablespoons |
| Strawberries, diced | 2/3 cup |
Instructions:
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the room temperature butter and sugar until light and fluffy.
- Add the Wet Ingredients: Add the egg whites to the creamed butter and sugar mixture, one at a time, mixing well after each addition. Stir in the lemon juice, vanilla extract, and Greek yogurt until well combined.
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Slowly pour in the milk while continuing to mix until the batter is smooth and well incorporated.
- Fold in the Strawberries: Gently fold the chopped or diced strawberries into the cake batter until evenly distributed.
- Bake the Cake: Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- Prepare the Frosting: In a large mixing bowl, beat together the room temperature cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the freshly squeezed lemon juice until the frosting reaches your desired consistency. Gently fold in the diced strawberries until evenly distributed throughout the frosting.
- Frost the Cake: Once the cake has cooled completely, spread the strawberry frosting evenly over the top of the cake.
- Serve and Enjoy! Slice the cake into squares and serve immediately, or store any leftovers in an airtight container in the refrigerator for up to 3 days
