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 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.

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.

STRAWBERRY LEMONADE YOGURT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in yogurt until smooth. Stir vanilla extract into mixture.
• Mix flour and baking powder together in a separate bowl. Stir flour mixture into butter mixture; add lemonade mix and stir. Stir milk into batter until smooth; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool for 10 to 20 minutes before slicing.

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 YOGURT CAKE

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.

STRAWBERRY YOGURT CAKE

Steps:

• Preheat the oven to 170C/fan 150C/gas 5.
• Chop the fresh strawberries and put in a large mug. Add the plain yogurt and mix by hand with a fork or spoon until the strawberries are crushed and the yogurt turns red.
• In a separate large baking bowl, beat the egg.
• Add the yogurt mixture, sugar and oil to the egg. Mix well. Add the flour.
• Bake for 30 -35 minutes.
• Meanwhile, prepare the icing by mixing all of the ingredients together. Play around with the butter to icing sugar ration depending on how buttery you want the icing to be. Stir in the 3 chopped strawberries to dye the icing pink.
• Ice the cake when it is cooled.

FRESH STRAWBERRY YOGURT CAKE

Steps:

• Place the strawberries, sugar and water in a medium sized bowl. Microwave uncovered on high for 5 minutes. stir. Microwave for another 2 minutes. Cool. Add in the lemon juice and blend in a mixer to get your strawberry puree.
• Preheat the oven to 180 C.
• In a large mixing bowl, with a hand mixer whisk the eggs and sugar till almost double in size.
• Add in the sifted flour, baking powder, lemon juice, strawberry puree, vanilla essence, salt, oil and the yogurt and whisk for 2-3 minutes till nicely blended.
• Pour the batter into a prepared cake tin.
• Take the strawberry crush and just spoon over the cake batter to form ribbons.
• Bake in a preheated oven for 30-35 minutes or until a skewer inserted in the center comes out clean.