Strawberries and Cream Yogurt Cake

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.


12 servings


2 (6 ounce) containers Yoplait® Original strawberry yogurt
1 1/2 cups plus 2 teaspoons granulated (white) sugar
1/2 cup butter, melted
2 teaspoons vanilla
3 eggs
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup strawberry jam
1 1/4 cups quartered fresh strawberries
confectioners' (powdered) sugar, if desired


Preheat oven to 350°F (177°C). Spray a 13 x 9-inch baking pan with cooking spray.

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.

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.

Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Sprinkle with powdered sugar.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 50 minutes
Cool Time: 30 minutes
Total Time: 1 hour 25 minutes

Storage Information

Refrigerate this cake during humid weather or in humid climates. If stored at room temperature, this very moist cake may form mold.

Nutritional Information

Amount per serving: Calories 360; Calories from Fat 100; Total Fat 11 g; Saturated Fat 2 g; Trans Fat 0 g Cholesterol 50 mg; Sodium 220 mg; Potassium 75 mg; Total Carbohydrate 59 g; Dietary Fiber 1 g; Sugars 36 g; Protein 5 g; Exchanges: 1 1/2 Starch; 2 1/2 Other Carbohydrate; 2 Fat

Recipe Courtesy Of

Betty Crocker

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