Vanilla Loaf Cake
Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly with nonstick spray.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and C&H® Organic Raw Cane Sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla.
Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
Pour batter into prepared pan and smooth top with an offset spatula; tap pan sharply to reduce air bubbles.
Bake for 45 to 50 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully lift cake from pan and cool completely.
Fresh Strawberry Frosting
Beat butter and salt in a large mixer bowl on medium speed until combined.
With the mixer on low speed, mix in vanilla.
Add C&H® Powdered Sugar 1 cup at a time, scraping down the bowl as needed.
Mix in fresh strawberry puree on low speed until combined. Mix in heavy cream on low speed until combined, then beat on medium speed for 1-2 minutes, until light and airy.
Dollop frosting over cooled cake and swirl with an offset spatula. Chill cake for 20 minutes in the refrigerator before slicing. If desired, serve cake topped with fresh strawberries.