Credits to @justine_snacks

Directions

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.*
   • *I used a 9-inch square pan and lined both the bottom and the sides with parchment paper, and I did not spray with cooking spray. A few pieces around the edges were lightly stuck, but those bites scraped off were some of my favorite (caramelized and sticky!)
   • I would do this method again, but if you are only covering the bottom with parchment, I would make sure to spray the sides of the pan with nonstick spray.
2. Make the strawberry topping: In a blender, blend together the strawberries, juice from half a lemon (about 2 Tbsp) 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.
   • *I don’t know why it calls for such a large pan. A small saucepan would have worked just fine here.
3. Make the cake: In a medium bowl, combine the melted butter, yogurt, and eggs.* Using a whisk or an electric 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.
   • *If your melted butter is still hot, whisk as you add the eggs! Otherwise you will end up with a scrambled egg cake.
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. Meanwhile, make the cream cheese topping: In a medium bowl, mix together the powdered sugar, cream cheese, egg, and salt until smooth.
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. 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.
   • *It will absolutely still look jiggly. Trust the process!
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).

Natalie’s Notes

Made July 27, 2026. A very well-written recipe! I wouldn’t change a thing. When I visited my mom’s family in St. Louis, our favorite “goobah” was from Missouri Baking Co. They are famous for the Old St. Louis Bakery Style – less yellow cake, and more gooey, sticky, sugary, delicious mess. So I was expecting that, but this yellow cake style is another popular variation. This travels better, slices and serves better, and was still delicious!