Tomato Cake. Photo: The Skinny Chef.

Working on a book wherein I was tasked with hiding vegetables in dessert recipes, I discovered that some pair perfectly with fruit. In some cases, the veggies even make ripe fruit taste sweeter. Blueberries go well with spinach, raspberries with beets and strawberries with tomatoes.

I bought a pint of strawberries from a farmer' market recently, along with fresh, stem-on cherry tomatoes. These little guys are already naturally sweeter those usually found in the grocery store, but if your tomatoes are slightly further from the farm, your cake will still be tasty.

Get Jennifer's Tomato Cake with Strawberries and Cream Icing recipe after the jump.

Strawberries and Cream Frosting

1 8-ounce block, reduced fat cream cheese, room temperature
3/4 cup powdered sugar
1/2 non-fat Greek yogurt
1 pint strawberries, stems removed chopped

Tomato Cake

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
3 egg whites, room temperature
2 teaspoons vanilla
1/4 cup skim milk
1 cup chopped tomatoes

Place the cream cheese in a large bowl along with the powdered sugar. Beat on high with an electric mixer. Add the yogurt and strawberries and beat on low until just combined.

Preheat oven to 350 degrees F. Grease and flour an 9-inch cake pans. In bowl, mix the flour, baking powder, and salt with a wire whisk. In another large bowl, beat the butter and sugar until light and fluffy. Beat in eggs, one at a time. Add the milk, tomatoes, and vanilla and mix until just combined. Transfer to the batter to the pan and smooth the top with a spatula.

Bake 15 to 20 minutes until the center of the cake springs back to the touch. Cool 5 minutes in pan, then invert onto a rack and cool completely. Slice the cake in half lengthwise and frost.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.