Gather all your ingredients. Remove the stems from the strawberries and wash them well.
Cut the strawberries into 1 to 1.5 cm cubes and add to a heat-resistant contained. Take a tablespoon from your 40 g of sugar and sprinkle on top of the strawberries.
Microwave without a wrap at 500 W for 2 minutes, and set aside to cool.
Microwave the butter to soften it, then add to a bowl together with the remaining sugar. Use a whisk to whip into a cream.
Add the egg and yogurt to the bowl, mixing each time.
Add the pancake mix and mix with a rubber spatula.
Add the strawberries (together with the juice that was released from the strawberries) to the bowl and mix.
Line the pound cake pan with parchment paper and add the batter. Bake in the preheated oven at 170℃ for about 40 minutes.
Once a toothpick inserted comes out clean, it's finished.
These are the strawberries I used.
Story Behind this Recipe
I wanted to use up some strawberries and yogurt on the verge of going bad, so I tried making this and it was delicious. I updated the pictures and steps to show the strawberries I used. The other steps haven't been altered.
The baking time will vary depending on the oven, so please watch carefully while baking. In step 8 if it seems like it's going to burn please cover with aluminum foil.