STRAWBERRIES AND CREAM YOGURT CAKE

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15 min Prep
1 hr 25 min Total
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12 Servings

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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.


Ingredient List
  • Small check mark in a circle icon2 containers (6 oz each) Yoplait® Original strawberry yogurt
  • Small check mark in a circle icon1 1/2 cups plus 2 teaspoons granulated sugar
  • Small check mark in a circle icon1/2 cup butter, melted
  • Small check mark in a circle icon2 teaspoons vanilla
  • Small check mark in a circle icon3 eggs
  • Small check mark in a circle icon2 1/4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2 teaspoons baking powder
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/2 cup strawberry jam
  • Small check mark in a circle icon1 1/4 cups quartered fresh strawberries
  • Small check mark in a circle icon Powdered sugar, if desired
Preparation
  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 center comes out clean. Cool 20 minutes. Sprinkle with powdered sugar.
Tips
  • Refrigerate this cake during humid weather or in humid climates. If stored at room temperature, this very moist cake may form mold.