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Strawberry Yogurt Cake

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  • Prep 20 min
  • Total 2 hr 2 min
  • Servings 12
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Betty Crocker's Ultimate Cake Mix Cookbook shares a recipe! Combine convenience and great taste by adding strawberry yogurt to cake mix!
Updated Feb 10, 2016
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Ingredients

Cake

Frosting and Fruit

Steps

  • 1
    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.
  • 2
    In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
  • 3
    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.
  • 4
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For greater portability, make the cake as directed using a greased and floured 13x9-inch rectangular pan, and bake 28 to 34 minutes. Cool completely in the pan. Spread frosting over top of cake, and garnish with 1 pint (2 cups) of strawberries.
  • tip 2
    Try other Yoplait® fruit yogurts in place of the strawberry for adventures in flavor! Match the fresh fruit with the yogurt flavor.

Nutrition

Nutrition Facts are not available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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