Yield:8 to 12 servings

For the yellow cake

• Nonstick cooking spray

• ½ cup/113 grams salted butter, melted

• Scant ⅔ cup/130 grams whole-milk Greek yogurt or skyr

• 2 large eggs

• ½ cup/100 grams granulated sugar

• ¼ cup/42 grams dark brown sugar, lightly packed

• 1 cup/140 grams all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon kosher salt, such as Diamond Crystal (use half if using Morton’s)

For the strawberry topping

• 4 to 5 medium strawberries (113 grams) 

• ½ large lemon, for juicing

• 1 tablespoon granulated sugar

For the cream cheese topping

• 1 ¾ cups/210 grams powdered sugar

• ½ cup/113 grams cream cheese, softened 

• 1 large egg

• ½ teaspoon kosher salt, such as Diamond Crystal (use half if using Morton’s)

1. Step 1

   Place a rack in the center of the oven and heat to 375 degrees (or 350 degrees convection). Line a 9-inch round cake pan with a round of parchment paper (or simply crumple a sheet of parchment and then smooth it flat and press into the pan), then lightly coat the bottom and sides of the pan with cooking spray.

2. Step 2

   Make the strawberry topping: In a blender, blend together the strawberries, juice from half a lemon (about 2 tablespoons) and granulated sugar until smooth. Pour the strawberry mixture into a large (10-inch) pan and bring to a gentle simmer over medium heat. Cook, stirring often, for 2 to 4 minutes, until the mixture is reduced by a quarter and is a shade darker in color. It should be thick enough that swiping a spatula across the pan creates a line that holds its shape for a bit of time. Set aside.

3. Step 3

   Make the cake: In a medium bowl, combine the melted butter, yogurt and eggs. Using a whisk or an electric hand mixer, mix until smooth. Whisk in granulated sugar and brown sugar until smooth, then add the flour, baking powder and salt. Blend until the batter is just combined.

4. Step 4

   Pour the batter into the prepared pan and smooth it out into an even layer. Bake for 15 minutes (you’ll continue to bake it later).

5. Step 5

   Meanwhile, make the cream cheese topping: In a medium bowl, mix together the powdered sugar, cream cheese, egg and salt until smooth.

6. Step 6

   When the cake has parbaked, remove it from the oven and gently pour the cream cheese layer on top. The goal is for it to rest right on top of the cake, so gently use a spatula to spread it out to the edges. Dot the strawberry topping all over the cake, then use a knife or chopstick to make a swirly pattern.

7. Step 7

   Bake the cake for another 25 to 30 minutes, until golden around the edges. The cake may still look a little jiggly, but that’s normal. As long as the edges are golden, it will set. 

8. Step 8

   Let cool until the pan is room temperature, then slice and serve. (The cake will keep well-wrapped at room temperature for up to 5 days.)

or to mark this recipe as cooked.