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Strawberries and Cream Yogurt Cake

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  • Prep 15 min
  • Total 1 hr 25 min
  • Servings 12
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This one-bowl yogurt cake is big on visual appeal but low on fuss. It has a delicious berry flavor, thanks to fresh strawberries and strawberry jam, and is super-moist, thanks to the yogurt stirred into the batter.
Created Jan 18, 2017
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Ingredients

  • 1 1/2 cups (375 mL) Yoplait® Creamy strawberry yogurt
  • 1 1/2 cups (375 mL) plus 2 teaspoons (10 mL) granulated sugar
  • 1/2 cup (125 mL) butter, melted
  • 2 teaspoons (10 mL) vanilla
  • 3 eggs
  • 2 1/4 cups (550 mL) Pillsbury All-Purpose Flour
  • 2 teaspoons (10 mL) baking powder
  • 1/2 teaspoon (2 mL) salt
  • 1/2 cup (125 mL) strawberry jam
  • 1 1/4 cups (300 mL) quartered fresh strawberries
  • Icing sugar, if desired

Steps

  •  
    1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  •  
    2
    In large bowl, stir together yogurt, 1 1/2 cups of the granulated sugar, the melted butter and vanilla until well combined. Mix in eggs, 1 at a time, until well blended. Add flour, baking powder and salt; beat with rubber spatula or wooden spoon until smooth.
  •  
    3
    Pour batter into pan, spreading evenly. Stir strawberry jam until smooth. Drop by teaspoonfuls on top of batter. Sprinkle with strawberries and remaining 2 teaspoons granulated sugar.
  •  
    4
    Bake 40 to 50 minutes or until toothpick inserted in centre comes out clean. Cool 20 minutes. Sprinkle with icing sugar. Refrigerate leftovers.

Expert Tips

  • Tip 1
    Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
  • Tip 2
    To make this an extra-special dessert, serve topped with whipped cream.

Nutrition Information

259.7 Calories, 9.1g Total Fat, 3.9g Protein, 41.2g Total Carbs, 37.1g Sugars

Nutrition Facts

Serving Size: 12
Calories
259.7
Total Fat
9.1g
Saturated Fat
5.3g
Trans Fat
0g
Cholesterol
66.8mg
Sodium
191mg
Total Carbs
41.2g
Sugars
37.1g
Protein
3.9g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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