Deliciously moist and flavorful, this strawberry shortcake is a one-bowl delight that has a fruity, sweet glaze and satisfies the sweet tooth. It’s a great spring and summer dessert!
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup of natural Greek yogurt
1 cup of sugar
3 large eggs
1 1/2 teaspoons almond extract
1/2 cup of vegetable oil
1 cup diced strawberries, about 1 1/4 cup whole.
1/2 cup crushed strawberries about 1 whole cup
2 cups of powdered sugar
Preheat oven to 350 degrees F. Spray an 8- or 9-inch loaf pan with nonstick cooking spray, set aside.
In a medium bowl, mix flour, baking powder, and salt.
In a separate large bowl, mix the Greek yogurt, sugar, eggs, extract and oil. Slowly add the dry ingredients until incorporated.
Incorporate the strawberries and the spoon dough into the prepared tray.
Bake for about 50 minutes or until the center is ready.
Remove from oven and let stand for 10 minutes, then turn on cooling rack to cool completely.
While the bread is cooling, make the glaze.
In a medium-sized bowl, combine the crushed strawberries and powdered sugar.
Once the cake is cool, pour the icing over it, let it sit, cut and serve.
Saturated fats: 9g
Vitamin A: 71IU
Vitamin C: 13mg