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!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h2m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 360, Carbohydrate 53 g, Cholesterol 0 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 35 g, TransFat 0 g
STRAWBERRY YOGURT CAKE
Make and share this Strawberry Yogurt Cake recipe from Food.com.
Provided by LMillerRN
Categories Dessert
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F Generously grease bottoms and sides of 2 round pans, 8x1 1/2 or 9x1 1/2 inches, with shortening; lightly flour.
- Beat cake mix, water, oil, egg whites and yogurt in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans.
- Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire 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.
- TIP:.
- For greater portability, make the cake as directed using a greased and floured 13x9-inch rectangular pan, and bake 35 to 40 minutes. Cool completely in the pan. Spread frosting over top of cake, and garnish with 1 pint (2 cups) of strawberries.
FRESH STRAWBERRY YOGURT CAKE
Make and share this Fresh Strawberry Yogurt Cake recipe from Food.com.
Provided by spicyperspective
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 427.6, Fat 16.9, SaturatedFat 10.2, Cholesterol 87.2, Sodium 303.6, Carbohydrate 66.2, Fiber 1.4, Sugar 44.8, Protein 4.7
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- Take the butter and eggs out of the fridge in advance, so they both can come to room temperature before starting to make the batter.
- Prepare the strawberries by hulling, washing, drying and cutting in half. If berries are huge, you can cut them into quarters, if you like. Set aside.
- Grease a 9 or 10-inch springform pan and line the bottom with a round of parchment paper. Set aside.
- Preheat oven to 350F (not convection bake). **If your baking pan is dark grey or black, reduce the oven temperature to 325F, as the darker pan will retain more heat and cook more quickly. It also helps to avoid over-browning of the outside of the cake.
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