Spring is in the air and strawberries are at their sweetest, so what’s a girl to do? Make cake, of course! I’ve mentioned before how much I love one-bowl cakes that are big on visual appeal but low on fuss, and this Strawberries and Cream Yogurt Cake totally fits the bill. It’s big on berry flavor, thanks to fresh strawberries and strawberry jam, and super moist compliments of the Greek yogurt stirred into the batter.
Like our Olive Oil-Yogurt Cake with Pistachios, this cake uses the actual yogurt cup itself to measure the sugar, oil and flour in the recipe. This means you don’t need to dirty a lot of measuring cups during baking. And don’t worry about measuring everything perfectly. The cake batter is extremely forgiving, so if you add a little extra flour or not quite enough sugar, it will still turn out well.
Strawberries and Cream Yogurt Cake
Ingredients
2 containers (5.3 ounces each) Yoplait Greek Blended Strawberry Yogurt
2 containers granulated sugar (1 1/2 cups)
1 container vegetable or canola oil (3/4 cup)
2 teaspoons vanilla extract
3 eggs
3 containers all-purpose flour (2 1/4 cups)
1 tablespoon baking powder
1/2 cup strawberry jam
1 1/4 cups quartered fresh strawberries
2 teaspoons granulated sugar
Powdered sugar
Directions
Heat oven 350 degrees F. Spray 13×9-inch baking pan with cooking spray.
In large mixing bowl, stir together the yogurt, 2 containers granulated sugar, oil and vanilla until well combined. Mix in the eggs, one at a time, until fully incorporated.
Add the flour and baking powder to the wet ingredients. Beat with a rubber spatula or wooden spoon until smooth.
Transfer batter to prepared baking pan, spreading into an even layer. Stir strawberry preserves until smooth. Dollop on top of cake batter. Sprinkle with the strawberries, followed by the remaining 2 teaspoons sugar.
Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool 20 minutes. Dust with powdered sugar and cut into squares to serve.
Tip: Use your empty yogurt containers to measure the ingredients in this recipe. When you’re done, there are fewer things to clean up and you can recycle the yogurt cup!
Prep Time: 15 Minutes | Total Time: 1 Hour 10 Minutes | Makes: 12 to 16 servings
A couple sweet ideas to try:
- Strawberry Yogurt Mousse Cake from The Little Epicurean
- Mini Strawberry Galette from Call Me Cupcake
- Strawberry Basil Raita with Toasted Sesame Seeds from Keli Paan