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Strawberry Yogurt Cake

Betty Crocker's Ultimate Cake Mix Cookbook shares a recipe! Combine convenience and great taste by adding strawberry yogurt to cake mix!

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( 177 Ratings)

177 Ratings

5 Stars 71%

4 Stars 19%

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Member Reviews ( 67 )

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Prep Time 20 min
Total Time 2 hr 2 min
Servings 12

Ingredients

Cake

1: box Betty Crocker® SuperMoist® white cake mix

3/4: cup water

1/3: cup vegetable oil

3: egg whites

1: container (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt

Frosting and Fruit

1: container Betty Crocker® Whipped vanilla frosting

1: quart (4 cups) strawberries

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Try other Yoplait® fruit yogurts in place of the strawberry for adventures in flavor! Match the fresh fruit with the yogurt flavor.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 120),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 2g 2% ),
Cholesterol: 0mg; 0%;
Sodium: 320mg; 320%;
Total Carbohydrate: 55g; 55%
(Dietary Fiber 1g 1% Sugars 37g 37% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 25%;
Calcium: 10%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 67 Reviews View All

Posted 3/30/2013 12:16:01 PM REPORT ABUSE musicbaker said:

Rating:

I have used this recipe for many occasions (including a church dinner where I made all of the desserts), but I do alter it...which will answer "Such a betty". I made it in a 9x13 pan. After taking the cake out of the oven, and letting it cool, I took a tub of (thawed) frozen strawberries...poked holes in the cake and spooned them over the cake. I then topped it with the frosting and put fresh strawberries on top. Keep it refrigerated! Awesome, fool proof and delicious!!!

This reply was: Helpful Inspiring

Posted 1/17/2013 7:10:49 AM REPORT ABUSE LeeMarie80 said:

Rating:

I made this cake for my office party and it was a big hit....not even a slice for myself to take home Thanks Betty Crocker

This reply was: Helpful Inspiring

Posted 1/15/2013 10:41:15 AM REPORT ABUSE MyLadygen said:

Rating:

I have made this cake with every yogurt imaginable and nearly every fruit. Frozen fruit works but one must remember things such as how long be fore serve it. When should add fruit..Try Chocolate cake mix with jar cherries...ummm

This reply was: Helpful Inspiring