From Melissa Coleman’s new book The Minimalist Kitchen, a delightfully simple strawberry yogurt shortcake that’s easy enough to bake on a weeknight.
I often find myself with a delicious recipe to share but can’t find the words to introduce it. We all have our patterns, and after nearly 10 years of blogging, my patterns are entrenched. (You may have noticed that I really, really like to talk about the weather.) On days when inspiration is nowhere to be found, I turn to a small list of bloggers whose writing I most admire. First on this list is Melissa’s blog The FauxMartha. She’s a minimalist around her house, an approach that I desperately need to cultivate, but it’s her spare, direct, revealing style of writing that draws me in every time.
Other times – last night, for instance – I find myself completely unable to come up with something simple to make for dinner. These times too, Melissa’s blog is a welcome refuge. And now, she’s written her first cookbook,The Minimalist Kitchen: The Practical Art of Making More with Less. Her book is filled with smart recipes that are easy enough to pull together on a harried weeknight. Just as tasty, though, are her breakfasts and sweets. (Hello, strawberry yogurt shortcake of my dreams.)
Melissa began to simplify her kitchen and cooking routine after she and her husband had their daughter, and if you’re cooking for a family, her tips and tricks will be especially welcome. But everyone who faces the daunting task of feeding themselves after a busy day will find The Minimalist Kitchen eminently useful. Most importantly, Melissa’s book is full of meticulously tested recipes that work perfectly on the first try, so you can cook with confidence any time.
If that sounds good to you (and if you’re a regular reader of this blog, it should), I’m happy to be giving a copy of The Minimalist Kitchen.
To enter to win the cookbook, leave a comment below with your favorite back pocket dinner recipe (I will definitely be taking notes). I’ll select a winner at random. Giveaway ends April 20, 2018 at noon EDT and is open to US residents.
I had a hard time choosing a recipe to share here, but after a couple of tough weeks, I decided a spring-inspired spin on strawberry shortcake sounded just about perfect. Melissa calls it a yogurt shortcake, and it comes together effortlessly with just two bowls and a bit of stirring. The toppings – just strawberries, sugar, and whipped cream – are simple enough to let the flavor of fresh spring strawberries shine through.
From Melissa Coleman's new book The Minimalist Kitchen, a delightfully simple strawberry yogurt shortcake that's simple enough to bake on a weeknight.
Melissa's recipe is inspired by the classic French gâteau au yaourt and comes together with a simple line-up of 1/2 cups scoops – 3 scoops flour, 2 scoops sugar, 1 scoop each yogurt and oil, and a half scoop milk. This is the kind of recipe you can memorize without even knowing it and then make with ease when necessity or inspiration strikes.
- neutral cooking oil or spray
- 1 1/2 cups unbleached all-purpose flour, plus more for pan
- 2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup granulated sugar
- 1/2 cup plain whole-milk yogurt
- 1/2 cup neutral oil
- 1/4 cup whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 pounds fresh strawberries, hulled and sliced (about 6 cups)
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 3 tablespoons powdered sugar
-
Preheat oven to 350 degrees F. Lightly spray the interior sides of an 8-inch round pan with cooking spray. Use a paper towel to wipe smooth. Add a spoonful of flour and shake around the edges to lightly coat. Discard extra flour. Line the bottom of the pan with parchment paper cut to size. Set aside.
-
In a medium bowl, whisk together 1 1/2 cups flour (3 scoops), baking powder, and sea salt. Set aside.
-
In a large bowl, whisk together the sugar (2 scoops), yogurt (1 scoop), oil (1 scoop), milk (1/2 scoop), eggs, and vanilla until smooth. Set aside.
-
Gently fold the dry ingredients into the wet ingredients just until combined. Pour the batter into the prepared pan, and bake 40 to 45 minutes or until the center of the cake is baked through. Remove the cake from the pan and cool at least 30 minutes before serving. The cake can be made a day in advance.
-
Macerate the strawberries, if desired, about 30 minutes before serving. In a small bowl, stir together the strawberries and sugar. Set aside.
-
Meanwhile, make the whipped cream. In a stand mixer fitter with a whisk attachment, beat the cream and powdered sugar on high until medium-stiff peaks form. Slice the cake and top with the whipped cream and, if desired, strawberries.
Disclosure: I was given a copy of The Minimalist Kitchen by the publisher Oxmoor House. As always, all opinions and intense love for all things FauxMartha, are my own.
SaveSave
My back pocket recipe is pasta And veggies with whatever is in the frig! Red pepper flakes and good olive oil.
this cake has me dreaming of summer. back pocket dinner recipe: whatever grains & veggies I have topped with Molly Yeh’s magic sesame sauce. My favorite is roasted delicata squash, kale and farro.
Pasta and marinara… Everybody likes it, and it’s quick and easy. High-quality, freshly grated parmeson is a must!
I’m so excited to read and gather inspiration from Melissa’s book. Your photos are beautiful! My back pocket “recipe” on harried weeknights is an omelet with greens or herbs or soft scrambled eggs with toast and goat cheese.
Planning on serving your Strawberry yogurt shortcake for Mother’s Day! Sounds wonderful.
My back pocket recipe is pasta with sautéed garlic, olive oil, red pepper flakes, chopped tomatoes in olive oil.
Easy and tasty!
Salad with roasted vegetables and pasta with tomato or pesto sauce.
Elizabeth, you make everything look so beautiful! Even a cake as simple as this. Thank you so much for supporting this book baby and bringing it into your kitchen! Means a whole lot.
My back pocket recipe is pizza. I make dough often and have it packed away in the fridge all the time. We make it at least once a week. I could eat it just about everyday, Its fun to create new and exciting flavor combinations. Actually, I am eating a pie right now. It has Bosc pears, caramelized onions, dates, bacon, pecans, feta, arugula and aged Cheddar cheese. After its cooked, I spread a bit of jalapeno raspberry preserves over the top! It’s delectable!
Years ago I was introduced to peanut butter & turkey pizza. Didn’t sound right to me, but when I tasted it . . . Soooo good. Spread a healthy (peanuts only ingredient) peanut butter over your pizza crust. Top with either a red or white sauce or sometime forego the sauce. Top with pieces of turkey & onion, sprinkle with mozzarella cheese & bake. The natural peanut butter has a very meat like taste when used this way & the mixture is delicious. I’ve also experimented with adding other toppings to the turkey & onion for variety; chopped olives, quarters of artichoke hearts sliced in half, baby spinach or kale and a variety of herb toppings.
That cake looks beautiful! My back pocket meal is grilled chicken and asparagus with olive oil and sea salt.
This looks amazing…putting it on the “Prep Ahead and Bring to the Cabin” list for sure (doncha know!)
My favorite back pocket recipe when I’m with my grandkids is quesadillas. Easy for them to help prepare and easy to customize the many, changing by the minute, picky food choices.
I would have to say chili mac and cheese!
This cake sounds so perfect for spring! My favorite back pocket dinner is basic pasta with salad greens on the side — usually red sauce or a spicy aglio e olio. Thanks for the giveaway opportunity!
YUM! Hands down one of my favourite desserts. EVER. Drooling over this version.