First, preheat the oven to 350° F
Next, prep your spring pan
Using a piece of parchment paper, cut a circle the same size as the moveable base and place the base in the pan and lock the springform.
Next, grease the sides of the springform pan.
Sugar so lightly the base of the pan with about 2 teaspoons or less of sugar, just to lightly coat.
Now, slice about 8 berries (maybe a few more depending on the sizes of berries you have) top to bottom lengthwise.
Arrange these berries along the bottom of your parchment-lined, sugar-sprinkled spring pan disc.
Cut up the cherries (if using) and drizzle with some cherry syrup.
Set this aside.
BATTER FOR CAKE
Unlike most recipes, we will be incorporating MOST ingredients before mixing or combining it is not a typo.
Add to your mixing bowl: eggs, sugar, oil, yogurt,
Mix, to combine.
Add in Almond Extract, Vanilla Extract mix.
Then Baking Powder.
Next Sifted Flour.
Mix, it will get thick but you must mix to ensure all ingredients are combined.
Scrape down the bowl if you need to.
Add in lemon zest.
Mix quickly to incorporate but not extra mixing.
Now fold in the remaining strawberries that you cubed.
Transfer to your prepared baking pan.
When you 'plop' the dough in, try NOT to move the berries and cherries on the bottom.
The best way to do this is to divide the batter into four and then cover all four areas of the pan.
Then lightly drag your spatula across 'GENTLY' the top.
Don't pull too hard and the bottom of the batter will not MOVE.
Transfer cake into the oven.
Bake for one hour at 350°F.
Do check with a toothpick to ensure that the batter is fully baked, if the toothpick comes out clean you are golden!
Allow the cake to cool for 30 minutes.
Then, remove it from the spring pan.
Next, Invert onto a pedestal tray or serving dish.
Allow the cake to cool for another 30 minutes to an hour. (if you sprinkle with confectioner's sugar before the cake is full, the sugar will melt into the cake!
Then top with confectioner's sugar.
If you are putting a heart of hearts atop, you use a cookie cutter or stencil.
I filled mine with Hot Cocoa and dusted the exterior with Confectioner's Sugar.
Refrigerate any leftovers as yogurt is your base ingredient and it will not be counter-safe storage.