¾lbfresh strawberries, leaves removed and sliced in half
1tbspcoarse sugar, such as demerara, turbinado, or raw sugar(*optional)
Preheat oven to 350 °F.
Using an electric mixer, cream together vegan butter and sugar until light and fluffy. (It took me about 5 minutes).
Add vanilla extract and vegan yogurt and beat again to mix with the creamed sugar-butter mixture.
Sift in flour, baking powder, and salt.
Mix on the lowest speed until just combined (no more than half a minute). Over-mixing will lead to a denser, tougher, cake.
Scoop mixture into a round 9-inch baking pan and gently smooth the top over with the back of a spoon or spatula.
Press strawberry slices into the batter, deep enough so that they are level with the surface of the cake.
Optional: Sprinkle a spoonful of coarse sugar evenly over the top of the cake before putting it in the oven.
Bake at 350 °F for 45 minutes on the center rack (see Note 2).
Transfer to a cooling rack. Serve at room temperature.
I used 3/4 cups of homemade strawberry soyogurt (strawberries blended with same amount of yogurt by weight). Plain yogurt works just fine though. If you're using sweetened yogurt, you'll want to reduce the amount of sugar by up to 1/4 cup (50 g).
I use an oven thermometer to ensure that the temperature is maintained at 350 °F. Your oven may run hotter or cooler so if you don’t have a thermometer, go by the colour of the top of the cake:
If it looks lightly golden, it’s good to go.
If it browns well before the 45 minute mark, then it’s too hot; turn the oven off and put a piece of aluminum foil on top of the cake to cover it and prevent further browning, then allow it to reach 40 minutes of total baking time before taking it out.