Strawberry Speckled Egg Cake | Redpath Sugar

Ingredients

• 4 tsp (20 g) baking powder
• 3 ¼ cups (364 g) cake flour
• ¼ tsp (1 g) baking soda
• ½ tsp (3 g) salt
• ½ cup (120 ml) yogurt
• 3 large eggs
• 2 tsp (10 ml) pure vanilla extract
• ¾ cup (170 g) unsalted butter, room temperature
• 1 ½ cup (300 g) Redpath® Granulated Sugar
• ⅔ cup (160 ml) milk
• 1 serving of strawberry puree (recipe follows)
• 10 to 12 candy-coated chocolate eggs to garnish (optional)
• 2 tsp (4 g) lemon zest, finely grated
• 1 cup (125 g) whole or frozen strawberries
• 2 tsp (10 ml) lemon juice, freshly squeezed
• 3 drops red gel food colouring
• 2 cups (454 g) brick-style cream cheese, room temperature
• 3 ¾ cups to 4 ¼ cups (450 g to 510 g) Redpath ® Icing Sugar
• 1 tbsp (15 ml) lemon juice, freshly squeezed
• 1 tsp (3 g) lemon zest, finely grated
• 1 tsp (5 ml) vanilla extract
• 1 to 2 tsp (5 to 10 ml) heavy cream (optional)
• 3 to 4 drops leaf green gel food colouring, or until desired colour is reached
• 4 tsp (20 ml) vanilla extract
• 1 ½ tsp (4 g) cocoa powder