WHITE CHOCOLATE AND STRAWBERRY CAKE

• • 3 cups (450g) soft wheat flour (Farina)
• • 3 teaspoons (24g) baking powder
• • 1 pinch of salt
• • 1 package (250g) unsalted butter, at room temperature
• • 1 ½ cups (380g) sugar
• • 5 eggs
• • 1 cup (270g) strained yogurt
• • 1 tablespoon (10ml) vanilla extract
• • ½ package (100g) coarsely chopped white chocolate
• • 3 cups (450g) finely chopped strawberries

For the topping

• • 8-10 strawberries
• • Icing sugar (powdered sugar)

1. 1. Preheat the oven to 180°C (350°F). Grease and flour a round cake pan with a hole in the middle, 24-26 cm. In a bowl, mix the flour, baking powder, and salt. In the mixer bowl, cream the butter and sugar until you have a fluffy mixture. Lower the speed and add the eggs. Beat until they become light and fluffy. Add the yogurt and vanilla. Next, gradually add the flour mixture, the chopped chocolate, and the strawberries. Mix with a spatula and pour the batter into the prepared pan. Bake in the preheated oven for 55 minutes to 1 hour. To check if it's done, insert a wooden skewer into the center of the cake; if it comes out clean, it's ready. Let the cake cool down and then remove it from the pan. Decorate with strawberries and sprinkle with icing sugar, if desired.