Strawberry Yogurt Cake

Wash the strawberries, remove the stems, and dry them thoroughly with paper towels; wet berries will not hold the flour. Quarter each one rather than chopping them small. Sprinkle 2 tablespoons of the measured flour over the berries and toss until each piece is coated.

Use a spatula to fold the floured strawberries into the batter with no more than eight strokes, moving from the bottom up. Overmixing will crush the berries and turn the batter pink. Pour the batter into a greased and floured pan and smooth the top.

Bake in an oven preheated to 175°C / 345°F for 45 minutes. The cake is done when the top is golden and a toothpick inserted between two strawberries comes out clean. Let it stand in the pan for 15 minutes, then transfer to a wire rack.