Fresh strawberries and yogurt give this cake the bright taste of summer. Moist on the inside with a slight crunch on the top from the sprinkling sugar. 


  • 1 ¼ cups flour 
  • ¼ cup Cream of the West Organic Roasted Wheat
  • 1 tsp baking powder 
  • ¼ tsp salt 
  • ½ cup butter - room temperature 
  • 1 cup granulated sugar
  • 1 ½ tsp vanilla extract 
  • 3 eggs 
  • ¼ cup whole milk plain Greek yogurt 
  • ¼ cup milk 
  • 1 Tbsp lemon juice
  • 14 oz fresh strawberries, hulled chopped
  • 2 Tbsp coarse sugar



Preheat oven to 350 degrees and lightly grease a 9-inch springform pan.

In a large bowl, whisk together the flour, Cream of the West Organic Roasted Wheat, baking powder, and salt, set aside.

Cream butter and ½ cup sugar until light and fluffy. Beat in the eggs, one at a time, add vanilla.

In a small bowl, whisk together the yogurt, milk and lemon juice. 

Add the flour mixture and yogurt mixture, alternating, mixing until just combined. 

Gently fold in the berries and smooth into the greased springform pan. Sprinkle the surface of the cake with the remaining 2 tablespoons granulated sugar.

Bake for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out nearly clean and top is golden.

Remove cake to cooling rack for 15 minutes. After cooling, run a knife around the sides of the pan to loosen the cake and remove springform ring.

Slice, serve ala mode or with a dollop of whipped cream and enjoy!