Easy Strawberry Yogurt Cake Recipes

STRAWBERRY YOGURT CAKE

Steps:

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

EASY YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
• Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
• Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

FRESH STRAWBERRY YOGURT CAKE

Steps:

• Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
• With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
• Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
• Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.