Strawberry Jam Yogurt Bread Recipes

EASY STRAWBERRY YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Mix sugar, oil, eggs, and vanilla extract together in a large bowl using an electric mixer until combined. Add flour and baking powder gradually. Stir in yogurt and strawberries. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.

STRAWBERRIES AND CREAM YOGURT CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch 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.

STRAWBERRY LEMON YOGURT QUICK BREAD

Steps:

• For the bread. Preheat the oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper.
• In a large bowl, whisk together the flour, sugar, lemon zest, baking soda, and salt until well combined. Then, using a spatula, gently fold in 1 cup of strawberries so that the strawberries are covered with the flour mixture. Set aside.
• In another bowl, whisk together the yogurt, butter, lemon juice, egg, and vanilla extract until creamy and uniform in appearance. Then, pour the wet mixture into the dry ingredients.
• Using a spatula, fold the mixture together until the batter is just combined (you no longer see dry ingredients and the dough will look a little raggedy, thick, and not completely smooth).
• Using clean hands, knead the dough a few times to form a loaf shape. Do not overmix. Pick up the dough and place it in the loaf pan. Top it with the remaining ½ cup of strawberries, pressing the strawberries down gently into the dough.
• Bake for 45-65 minutes, or until a wooden skewer (or cake tester) comes out clean in the center.
• For the glaze. As the bread bakes, whisk together the lemon juice and sugar until well combined. After the cake is ready and still hot, poke holes using a wooden or metal skewer or the tip of a knife into the top of the bread and pour the glaze over it.
• Let the bread cool slightly in the loaf pan before eating. Best enjoyed the same day it's baked.

STRAWBERRY-JAM YOGURT BREAD

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-5-by-2 1/2-inch loaf pan. Dust with flour; tap out excess. Sift together flour, baking soda, baking powder, and the salt.
• Put egg whites in the bowl of an electric mixer; beat on medium speed until soft peaks form. Add 1/3 cup plus 1 tablespoon sugar; beat until stiff, glossy peaks form. Transfer meringue to a large bowl.
• Fit mixer with the paddle. Put butter in a clean mixing bowl; mix on medium-high speed until fluffy, 2 to 3 minutes. Add 1/3 cup plus 1 tablespoon sugar and the zest; mix on medium until pale and fluffy, 3 to 4 minutes. Scrape down sides. Reduce speed to low; add yolks, 1 at a time. Mix in vanilla and lemon juice. Mix in flour mixture in three batches, alternating with two batches of yogurt.
• Whisk one-third meringue into batter. Gently fold in remainder with a rubber spatula. Spoon batter into pan.
• Bake until firm to the touch and browned and crisp, about 55 minutes. (If top browns too quickly, tent with foil.) Let cool slightly in pan on a wire rack, about 10 minutes. Run a knife around edges to loosen; unmold. Let cool completely.
• Cut cake horizontally into three layers. Spread half of jam on bottom layer. Top with middle layer. Spread remaining jam on middle layer. Top with third layer. Refrigerate until set, about 2 hours.

FROZEN YOGURT BARK WITH STRAWBERRY-BALSAMIC JAM

Steps:

• Make the jam: Combine the strawberries, sugar, vinegar and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook until the strawberries soften and the mixture thickens, about 20 minutes. Remove the jam from the pan to a bowl and cool to room temperature. Stir in the lemon zest and juice.
• Make the bark: Spread the yogurt on a parchment paper-lined baking sheet in a thin layer (about 1/3-inch thick). Dollop 1/2 cup jam over the yogurt and use a wooden skewer or tip of a knife to swirl. Sprinkle the fruit and chocolate shavings on top. Place in the freezer and freeze until firm, 2 to 3 hours. Once frozen, break into pieces.

STRAWBERRY JAM BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Combine flour, salt, cream of tartar, and baking soda in a bowl; set aside.
• Stir strawberry jam and buttermilk together; set aside.
• Combine sugar, butter, vanilla extract, and lemon juice in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with strawberry jam mixture, mixing just until blended. Fold in walnuts.
• Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 15 minutes. Remove from pans onto cooling racks.

STRAWBERRY AND YOGURT PARFAITS

Steps:

• Spoon 1/4 cup granola into each of 6 parfait glasses; cover with layers of 1/4 cup each yogurt and strawberries.
• Top each with 2 tsp. jam, 1/4 cup of the remaining yogurt, and 1 tsp. each jam and nuts.