Friday Finish: Cha Cha Cha Runner Plus French Strawberry Cake Recipe

It isn’t big, but I finally finished something…the Cha Cha Cha Runner. I pieced this at the April retreat and misplaced the top. I discovered it a couple of weeks ago and got it quilted and bound.

This is another great pattern from Terry Atkinson at Atkinson Designs. You can purchase the paper pattern here or the digital download here. The pattern calls for charm squares or 2-1/2″ strips so it is great for using up scraps.

The backing is the same fabric as the border. It is quilted in freehand overall swirls.

This fabric line, Sunday Stroll by Bonnie and Camille for Moda, has a strawberry print. What better way to celebrate the finish than with French Strawberry Cake?

This is a dense, moist, cake that is super simple to make. It is my favorite summer dessert. Scroll down for the recipe and try it for yourself!

French Strawberry Cake

Fresh strawberries make this simple cake the perfect summer (or anytime!) dessert.

4 ounces butter, (softened)
1¼ cup sugar, (divided)
2 large eggs
1 teaspoon vanilla
1⅓ cup all-purpose flour
1¼ teaspoon baking powder
¼ teaspoon salt
½ cup plain, non-fat Greek yogurt
16 ounces fresh strawberries, (sliced)

Preheat the oven to 350 degrees F. Spray a nine-inch round cake pan with cooking spray and set aside.
Combine butter and one cup of sugar in a mixing bowl. Beat with electric mixer for five minutes or until mixture is light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in the vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt. Add ⅓ of the flour mixture to the butter mixture and mix well. Add ½ the sour cream and mix. Again, mix in ⅓ of the flour mixture, followed by the rest of the sour cream. Mix in the remaining flour mixture.
Fold in the strawberries. Spread batter into prepared pan.
Sprinkle remaining sugar on top of batter.
Bake at 350 degrees F for 45 minutes or until toothpick inserted in center comes out clean.
Let cake cool completely. Serve straight from the pan with a dollop of whipped cream.