EASY STRAWBERRY YOGURT CAKE
Many strawberry yogurt cake recipes list a mix as the first ingredient, but I like making my cakes from scratch. My whole family loves this moist cake made with strawberry yogurt and fresh strawberries topped with just a dollop of whipped cream.
Provided by Nevine
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Mix sugar, oil, eggs, and vanilla extract together in a large bowl using an electric mixer until combined. Add flour and baking powder gradually. Stir in yogurt and strawberries. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 8.7 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 1.3 g, Sodium 145.7 mg, Sugar 29 g
CHOCOLATE & STRAWBERRY CAKE
The easiest two-layered chocolate strawberry cake topped with chocolate ganache and fresh strawberries.
Provided by Zerrin & Yusuf
Categories Dessert
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Lightly oil two 6'' round spring form cake pans, line their bottoms with parchment paper and set aside.
- Preheat oven to 350F (180C).
- Beat eggs and sugar with an electric mixer or a hand whisk until creamy.
- Add in oil, yogurt, milk and vanilla extract. Mix well.
- In another bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- Pour the dry mixture into the wet mixture in two or three batches. Stir with a hand whisk just until combined. Don't over-mix!
- Share the batter into two pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove them from the oven and let them cool in the pan for about 10 minutes. Then carefully remove them from the pans. Allow them to cool completely on a cooling rack.
- Meanwhile prepare the chocolate ganache.(See the video above).
- Put chocolate chips in a bowl.
- Heat the heavy cream just until it boils and pour it over the chocolate chips. Wait for 2 minutes and stir until smooth.
- Let it reach room temperature.
- Spread ¼ of your chocolate ganache on the first cake. Wait for about 10 minutes so that the ganache sets a bit.
- Thinly slice ½ cup of strawberries lengthwise and place them on the chocolate ganache you spread on the first cake.
- Carefully place the second cake on the strawberries, gently press on it just to help it set.
- Pour the rest of the ganache over it. Wait about 10 minutes and then place the rest of the strawberries as they are on the top.
- Place a sprig of fresh mint on the very top.
Nutrition Facts : ServingSize 1 slice, Calories 380 calories, Sugar 34.8 g, Sodium 425.4 mg, Fat 16.4 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 55.6 g, Fiber 2.7 g, Protein 7.9 g, Cholesterol 65.2 mg
STRAWBERRY CAKE
This rustic Greek yogurt cake is one of our favorite warm-weather desserts. It has ripe, red strawberries nestled into the batter and baked right in!
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray; line the bottom with parchment paper.
- Combine the eggs and 1 cup of the sugar in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes. Add the yogurt, melted butter and vanilla; beat for another minute. Add the flour, baking powder and salt; mix until just combined, 30 seconds. Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread evenly once again. Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar.
- Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool completely on a wire rack. Serve with honey whipped cream.
STRAWBERRY YOGHURT CHEESECAKE
Decadent, smooth velvet, this is the only way I can describe this cheesecake. This is a recipe that I begged for from my aunt and eventually she gave it to me Easy to make, and always comes out tops. Friends always ask me to make this cheesecake when they come to visit. Remember to use extra large eggs when making this cheesecake. Use only full cream yoghurt not low fat If fresh strawberries are not available, use canned strawberries that are very well drained. Frozen strawberries may also be used but they must be completely defrosted and very well drained.
Provided by JeanineD 2
Categories Cheesecake
Time 50m
Yield 1 Medium cheesecake, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 150% Celsius.
- Bottom layer:.
- Mix strawberry jam and boiling water until smooth.
- Dip each boudoir biscuit quickly in the above mixture place each dip biscuit into the bottom of a 24cm Loose-Bottomed Cake tin.
- First layer.
- Mix the cream cheese and yoghurt together, add the caster sugar and stir well.
- Sift the flour on top of the cream cheese mixture, beat the eggs well then add to the mixture, stir everything together making sure that the mixture is well stirred.
- Pour the mixture over the boudoir base and bake for 30 minutes, remove from the oven after the 30 minutes, then let cool to room temperature.
- Top layer.
- Prepare the top layer while waiting for the baked layer to cool.
- Puree the strawberries.
- Mix the Puree strawberries, with the cream cheese until smooth.
- Sprinkle the gelatine over the cold water and let it stand for 5 minutes, pour the boiling water over the gelatine mixture, stir until smooth.
- Add the gelatine to the strawberry and cream cheese mixture, stir until smooth.
- Beat the cream and caster sugar together until stiff, then fold into the cream cheese mixture.
- When the baked layer is cold and firm, pour the cream cheese mixture over the baked layer carefully, refrigerate overnight to set.
- Serve with Stiffly beaten fresh cream and strawberries.
Nutrition Facts : Calories 644.4, Fat 33.8, SaturatedFat 20.6, Cholesterol 174.1, Sodium 279.1, Carbohydrate 76, Fiber 1.3, Sugar 54.1, Protein 11.9
STRAWBERRY LEMON YOGURT QUICK BREAD
Sweet, fluffy, and easy to make. This quick bread recipe is packed full of strawberry and lemon flavour. Yogurt gives an added tanginess while reducing calories. Ready in just over an hour with no proofing required.
Provided by Marie
Categories Desserts
Time 1h15m
Number Of Ingredients 13
Steps:
- For the bread. Preheat the oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, lemon zest, baking soda, and salt until well combined. Then, using a spatula, gently fold in 1 cup of strawberries so that the strawberries are covered with the flour mixture. Set aside.
- In another bowl, whisk together the yogurt, butter, lemon juice, egg, and vanilla extract until creamy and uniform in appearance. Then, pour the wet mixture into the dry ingredients.
- Using a spatula, fold the mixture together until the batter is just combined (you no longer see dry ingredients and the dough will look a little raggedy, thick, and not completely smooth).
- Using clean hands, knead the dough a few times to form a loaf shape. Do not overmix. Pick up the dough and place it in the loaf pan. Top it with the remaining ½ cup of strawberries, pressing the strawberries down gently into the dough.
- Bake for 45-65 minutes, or until a wooden skewer (or cake tester) comes out clean in the center.
- For the glaze. As the bread bakes, whisk together the lemon juice and sugar until well combined. After the cake is ready and still hot, poke holes using a wooden or metal skewer or the tip of a knife into the top of the bread and pour the glaze over it.
- Let the bread cool slightly in the loaf pan before eating. Best enjoyed the same day it's baked.
Nutrition Facts : Calories 163 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 171 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
STRAWBERRY YOGURT CAKE
A unique strawberry pudding. This is sure to please adults and kids alike during afternoon teas in the spring and early summer when strawberries are fresh and in season.
Provided by kappelmc
Time 1h
Yield Serves 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 170C/fan 150C/gas 5.
- Chop the fresh strawberries and put in a large mug. Add the plain yogurt and mix by hand with a fork or spoon until the strawberries are crushed and the yogurt turns red.
- In a separate large baking bowl, beat the egg.
- Add the yogurt mixture, sugar and oil to the egg. Mix well. Add the flour.
- Bake for 30 -35 minutes.
- Meanwhile, prepare the icing by mixing all of the ingredients together. Play around with the butter to icing sugar ration depending on how buttery you want the icing to be. Stir in the 3 chopped strawberries to dye the icing pink.
- Ice the cake when it is cooled.
STRAWBERRY YOGURT CAKE
Make and share this Strawberry Yogurt Cake recipe from Food.com.
Provided by LMillerRN
Categories Dessert
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F Generously grease bottoms and sides of 2 round pans, 8x1 1/2 or 9x1 1/2 inches, with shortening; lightly flour.
- Beat cake mix, water, oil, egg whites and yogurt in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans.
- Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
- Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.
- TIP:.
- For greater portability, make the cake as directed using a greased and floured 13x9-inch rectangular pan, and bake 35 to 40 minutes. Cool completely in the pan. Spread frosting over top of cake, and garnish with 1 pint (2 cups) of strawberries.
FRESH STRAWBERRY YOGURT CAKE
Fat free Yogurt makes this delicious cake super moist and extremely healthy.
Provided by muktavarma
Time 45m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Place the strawberries, sugar and water in a medium sized bowl. Microwave uncovered on high for 5 minutes. stir. Microwave for another 2 minutes. Cool. Add in the lemon juice and blend in a mixer to get your strawberry puree.
- Preheat the oven to 180 C.
- In a large mixing bowl, with a hand mixer whisk the eggs and sugar till almost double in size.
- Add in the sifted flour, baking powder, lemon juice, strawberry puree, vanilla essence, salt, oil and the yogurt and whisk for 2-3 minutes till nicely blended.
- Pour the batter into a prepared cake tin.
- Take the strawberry crush and just spoon over the cake batter to form ribbons.
- Bake in a preheated oven for 30-35 minutes or until a skewer inserted in the center comes out clean.
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