Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 2 tsp baking powder
  • 0.5 tsp sea salt
  • 1/3 cup honey
  • 0.5 cup plain Greek yogurt
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 tbsp lemon juice
  • 1 cup thick Greek yogurt (strained)
  • 2 tbsp honey
  • 1 tsp lemon zest

Instructions:

  1. Combine the sliced strawberries and lemon juice in a bowl. Toss gently and let sit for 30 minutes to macerate.
  2. Preheat oven to 350°F (175°C). In a large bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, beat the egg, honey, Greek yogurt, and vanilla until smooth.
  4. Fold the wet ingredients into the dry ingredients until just combined. Pour the batter into a lined cake pan or muffin tin.
  5. Bake for 20–25 minutes until the top is mahogany-colored and a toothpick comes out clean. Allow the base to cool completely on a wire rack.
  6. In a chilled bowl, whisk thick Greek yogurt, honey, and lemon zest for 2 minutes until velvety and airy. Refrigerate for at least 1 hour.
  7. Slice the cooled cake into 8 wedges. Top each wedge with a dollop of yogurt cream, syrupy strawberries, and a cluster of blueberries.