I just bought another half flat of strawberries from my pal the smiling strawberry guy—Spilios Nystrm, the vendor who sells strawberries out of his truck conveniently parked in a turnout by the ocean on Pacific Coast Highway, west of Topanga Canyon.

You've no doubt seen his truck. It is announced by a series of hand-painted signs bearing berries and cherries as you come upon the turnout. The signs, posted one after the other on power poles, lure you in, the siren call of strawberries by the sea, or whatever fruit is in season as the summer progresses—cherries, apricots, plums, etc.

Deep into strawberry season as we are, though, you also might like to get your berries hyper locally, from the Thorne Family Farm in Malibu. Using organic and sustainable growing methods, Larry and Laurel Thorne grow their specialty—strawberries—and a wide assortment of fruits, veggies, herbs and flowers on their third-generation farm in Zuma Canyon. They sell their produce to Tra di Noi and Savory restaurants in Malibu, and also have a weekly farm box program for pick-up.

If you'd like to buy a flat or half a flat of strawberries from Thorne Family Farm, call Larry at 310-663-2107 so he can reserve one for you. But don't delay ... he's going to mow the plants down in another couple of weeks in preparation for next season!

You can also get your berries from the weekly Malibu Farmers Market, of course, every Sunday from 10 a.m. to 3 p.m. in the parking lot at the Civic Center (Malibu Library parking lot). There are several vendors who sell delicious berries there.    

Back to my flat of berries, though ... sweet, juicy, redder than red, these jewels demanded to be treated well.

And they were, in a delicious, addictive, fresh strawberry bundt cake with Greek yogurt, topped with a lemon glaze to keep it moist. It's the perfect thing for a summer Malibu potluck or party, serves a crowd, and won't get dry even if it sits out overnight uncovered (ask me how I know that!).

FRESH STRAWBERRY YOGURT CAKE

If I have them, I use Meyer lemons for the juice and the zest, for an extra special flavor. If not, ordinary lemons are fine. If you use unsalted butter, add another ½ teaspoon salt to the recipe.

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1 cup (2 sticks) butter, at room temperature*(see note above about butter)
• 2 cups sugar
• 3 eggs
• 1 tablespoon lemon juice
• 1 teaspoon almond extract
• 8 ounces plain or vanilla Greek yogurt
• 12 ounces fresh strawberries, diced

GLAZE

• 1 1/4 cups powdered sugar
• 1-2 tablespoons lemon juice

Heat oven to 325 degrees. Grease and flour a 10-inch Bundt pan and set it aside.

In a bowl, stir together flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in lemon juice and almond extract. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Gently stir strawberries into the batter.

Pour the batter into the Bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.

Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over top of the cake, letting it drip down the sides.

Makes 12-16 slices.

Source: Adapted from a recipe at Foodista.com