Lemon Yogurt Cake Recipe with Fresh Strawberries | Driscoll's

Ingredients

• 1 Package (18 ounces) Driscoll’s Berry Big Strawberries, hulled and sliced
• 1 Cup plus 2 tablespoons sugar, divided
• Zest of 2 lemons
• 1 Tsp. salt
• 2 Tablespoons fresh lemon juice
• 1 Tsp. lemon extract, optional
• 1/2 Cup neutral oil such as avocado, grapeseed, or canola
• 1 1/2 Teaspoons baking powder
• 1/4 Tsp. baking soda
• 2 Cups all-purpose flour
• 1 Cup full fat Greek yogurt
• 2 large eggs
• 2 egg yolks
• 3/4 Cup full fat Greek yogurt
• 1 Tsp. vanilla paste or seeds scraped from 1/2 vanilla bean
• 1 Cup heavy cream
• 2 Tablespoons honey