Instructions:
Preheat and Prep (10 minutes):
Preheat your oven to 350°F (175°C).
Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
Dry Ingredients (5 minutes):
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
Creaming the Butter and Sugar (5 minutes):
In a large mixing bowl, cream together the room temperature butter and sugar until light and fluffy.
Adding the Wet Ingredients (5 minutes):
One at a time, add the egg whites to the creamed butter and sugar mixture, mixing well after each addition.
Then, stir in the lemon juice, vanilla extract, and Greek yogurt until well combined.
Alternating Wet and Dry Ingredients (5 minutes):
Gradually add the dry ingredients to the wet ingredients in batches, mixing until just combined after each addition.
Slowly pour in the milk while continuing to mix until the batter is smooth and well incorporated.
Folding in the Strawberries (2 minutes):
Gently fold the chopped or diced strawberries into the cake batter until they are evenly distributed.
Baking the Cake (25-30 minutes):
Pour the batter into the prepared baking pan and spread it out evenly.
Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack.
Preparing the Frosting (5 minutes):
In a large mixing bowl, using an electric mixer, beat together the room temperature cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and mix until well combined.
Adding Flavor to the Frosting (5 minutes):
Stir in the freshly squeezed lemon juice until the frosting reaches your desired consistency, adding more or less lemon juice for a sweeter or tangier flavor.
Gently fold in the diced strawberries until they are evenly distributed throughout the frosting.
Frosted Delight (5 minutes):
Once the cake has cooled completely, spread the strawberry frosting evenly over the top of the cake.
Serve and Enjoy!
Slice the cake into squares and serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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We loved these bars! Finished them the next day for breakfast
Apply this to a burnt old pan and be amazed by the results!
