Ingredients:

  • 150 g fresh or frozen strawberries, finely chopped
  • 15 ml maple syrup or honey
  • 5 ml lemon juice
  • 115 g unsalted butter, softened
  • 150 g granulated sugar
  • 3 large eggs, room temperature
  • 120 g plain Greek yogurt, room temperature
  • 240 g all-purpose flour
  • 5 g baking powder
  • 3 g salt
  • 5 ml vanilla extract
  • 60 g powdered sugar
  • 15 ml strawberry juice (from the reduction)

Instructions:

  1. Combine chopped strawberries, maple syrup, and lemon juice in a small saucepan over medium heat. Simmer for 8–10 minutes, stirring occasionally, until the mixture thickens into a jam-like concentrate. Remove from heat and let cool completely.
  2. Beat the softened butter and granulated sugar in a large bowl until the mixture looks pale and fluffy. Add eggs one at a time, beating well after each addition. Stir in the Greek yogurt and vanilla extract until smooth.
  3. Sift the flour, baking powder, and salt directly into the wet ingredients. Gently fold the mixture together using a spatula until no streaks of flour remain. Swirl in the cooled strawberry reduction.
  4. Pour the batter into a parchment-lined loaf pan. Bake at 325°F (165°C) for 55–65 minutes until the top is mahogany-colored and a toothpick inserted into the center comes out clean.