Fresh Strawberry Yogurt Cake Food

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EASY STRAWBERRY YOGURT CAKE



Easy Strawberry Yogurt Cake image

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

1 cup white sugar
⅓ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 cups strawberry-flavored yogurt
3 large strawberries, finely chopped

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

STRAWBERRY YOGURT CAKE



Strawberry Yogurt Cake image

Betty Crocker's Ultimate Cake Mix Cookbook shares a recipe! Combine convenience and great taste by adding strawberry yogurt to cake mix!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h2m

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) Yoplait® Original yogurt strawberry
1 container Betty Crocker™ Whipped vanilla frosting
1 quart (4 cups) strawberries

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour two 8-inch or 9-inch round pans, or spray with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
  • Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling 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.

Nutrition Facts : Calories 360, Carbohydrate 53 g, Cholesterol 0 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 35 g, TransFat 0 g

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