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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.
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In a medium bowl, whisk together 1 1/2 cups flour (3 scoops), baking powder, and sea salt. Set aside.
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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.
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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.
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Macerate the strawberries, if desired, about 30 minutes before serving. In a small bowl, stir together the strawberries and sugar. Set aside.
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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.