This is what to do with the season’s first sweet berries


STRAWBERRY CAKE WITH CREAM CHEESE FROSTING


This is the perfect snacking cake. And since it’s not too sweet, you can even enjoy for breakfast. Try icing only half and freezing the rest for later.


PREP TIME 20 MIN. – COOK TIME 1 HOUR + WAIT TIME 2 HOURS – READY IN 3 HOURS 20 MIN. – SERVINGS 10


1 lemon 10 tbsp butter 1¼ cups sugar 3 large eggs 1 cup low-fat sour cream


²∕³ cup low-fat milk 3¹∕³ cups cake flour


2 tsp baking powder 4 cups strawberries 1 cup + 2 tbsp confectioners sugar 1 (8 oz) brick light cream cheese, room temperature


STEP 1 Preheat oven to the 350°F. Line a 13x9-inch baking dish with parchment. Zest and juice lemon. In the bowl of a standing mixer, beat together butter and sugar for 5 min., or until light and airy. Beat in the eggs one by one. Add the lemon zest, sour cream and milk. In a separate bowl, sift together flour and baking powder, and gently fold into the wet mixture. Spread the batter into the parchment-lined baking dish. STEP 2 Cut half the strawberries into quarters and push them gently into the batter so they are no longer visible. Bake for 1 hour, or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. Leave to cool on a baking rack for 2 hours. STEP 3 In the bowl of a standing mixer, combine 1 cup confectioners sugar and the cream cheese. Beat until smooth. Add 1 tbsp lemon juice or more to taste. Spread the frosting over the cooled cake. Cut the remaining strawberries into quarters and arrange on top. Sift the remaining 2 tbsp confectioners sugar over the strawberries.


Per serving: 561 calories, 22g fat, 13g saturated fat, 119mg cholesterol, 227mg sodium, 83g carbohydrate, 2g fiber, 44g sugar, 10g protein


56 MARCH/APRIL 2016


SUPER EASY


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