• Place your Fluted Square Flexipan® Mold on the top of your Medium perforated baking sheet. Set Aside.
• Preheat oven to 350F/180C.

STRAWBERRY LEMON CAKE

• In the bowl of your stand mixer with the paddle attachment on, cream the sugar and butter together for about 3 minutes (Medium-high speed) until light and fluffy. IMPORTANT: It needs to triple in size as this is what will make your cake rise.
• Beat the eggs one at a time for about 15 seconds each. Scrape down the sides of the bowl whenever needed. Add the Greek yogurt, vanilla bean paste, lemon zest, lemon juice (1 tbsp) and beat on low just until mixed in.
• Incorporate the Flour, baking soda and Sea Salt. Fold the sliced strawberries.
  
• Pour your preparation into the Flexipan®, flatten the batter with your spatula.
  

BAKE!

• Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 38min).  It is ready when the toothpick inserted into the center comes out clean.
  
• Once your Strawberry Lemon Yogurt Cake is out of the oven, let it completely cool down in the Flexipan®. Then, unmold onto your serving plate.

LEMON GLAZE

• When your Strawberry Lemon Yogurt Cake has completely cooled down, prepare the Lemon Glaze.
• In a mixing bowl, whisk the Powdered sugar with the Lemon Juice together using your Mini Whisk. Pour it right way on your cake with a Spatula or using a Pastry bag. Decorate to your liking and Enjoy! Bon Appétit!