Strawberry Cake (really easy cake recipe)

1. Bake time - I know 200°C/390°F (180°C fan) sounds high for a cake, but for this one it needs a higher temp. If your oven runs weak so it takes longer to bake, it can really affect the bake time of this cake due to the juiciness of the strawberries!At 180°C/350°F (160°C fan) it took me 30 minutes longer, and a bit more moist inside (but still a terrific soft tender crumb).

2. Different measures in different countries - tablespoon and cup sizes differ slightly from country to country. In most recipes, the difference is not enough to affect the outcome of the recipe, but for baking recipes, you do need to be careful.

This cake recipe is forgiving enough such that the difference in cups won't matter - I've made it mixing up US and Australian cups (the greatest size variance) and the outcome was exactly the same.

3. Cake batter recipe is from my Lemon Yogurt Cake and Blueberry Cake. Strawberry Cake version inspired by various recipes I've seen around in including ones from Smitten Kitchen, Martha Stewart and Natasha's Kitchen.

4. Storage -keeps well for 5 days, the crumb stays nice and moist thanks to the yogurt and oil. If it's hot and humid where you are, keep it in the fridge and bring to room temp before serving. If it's cold where you are, it doesn't need to be kept in the fridge. Also freezes 100% perfectly.

5. Nutritionper slice, assuming 12 slices.