Strawberry Yogurt Cake

Popular
Health score
2%
Strawberry Yogurt Cake
122 min.
12
366kcal

Suggestions


Indulge in the delightful flavors of summer with our Strawberry Yogurt Cake, a dessert that is sure to impress your family and friends! This popular treat combines the light, fluffy texture of a classic cake with the refreshing taste of strawberries and yogurt, making it the perfect addition to any gathering or celebration.

With a preparation time of just over two hours, this cake is surprisingly easy to make, even for novice bakers. The use of a convenient cake mix ensures that you can whip it up quickly, while the addition of Yoplait® Original strawberry yogurt adds a unique twist that enhances both flavor and moisture. Each slice is a heavenly blend of sweetness and tang, complemented by a luscious whipped vanilla frosting that brings it all together.

Not only is this cake a feast for the taste buds, but it also boasts a beautiful presentation. Topped with fresh strawberries, it’s a stunning centerpiece for any dessert table. With 12 servings, it’s perfect for sharing at parties, picnics, or family gatherings. Plus, at 366 calories per slice, you can enjoy a guilt-free indulgence that satisfies your sweet tooth without overdoing it.

So, gather your ingredients and get ready to create a dessert that will leave everyone asking for seconds. Your Strawberry Yogurt Cake awaits!

Ingredients

  • box cake mix white
  • 0.8 cup water 
  • 0.3 cup vegetable oil 
  •  egg whites 
  • oz strawberry yogurt yoplait®
  • 12 oz vanilla frosting 
  • cups strawberries 

Equipment

  • bowl
  • oven
  • knife
  • wire rack
  • hand mixer

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.
  3. Pour into pans.
  4. 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.
  5. Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge.
  6. 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.
  7. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.

Nutrition Facts

Calories366kcal
Protein3.73%
Fat30.47%
Carbs65.8%

Properties

Glycemic Index
6.92
Glycemic Load
9.37
Inflammation Score
-3
Nutrition Score
7.8239129814117%

Flavonoids

Cyanidin
0.81mg
Petunidin
0.05mg
Delphinidin
0.15mg
Pelargonidin
11.93mg
Peonidin
0.02mg
Catechin
1.49mg
Epigallocatechin
0.37mg
Epicatechin
0.2mg
Epicatechin 3-gallate
0.07mg
Epigallocatechin 3-gallate
0.05mg
Naringenin
0.12mg
Kaempferol
0.24mg
Myricetin
0.02mg
Quercetin
0.53mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:366.02kcal
18.3%
Fat:12.52g
19.27%
Saturated Fat:2.68g
16.78%
Carbohydrates:60.86g
20.29%
Net Carbohydrates:59.38g
21.59%
Sugar:40.86g
45.4%
Cholesterol:1.28mg
0.43%
Sodium:372.2mg
16.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.45g
6.91%
Vitamin C:28.22mg
34.21%
Phosphorus:174mg
17.4%
Vitamin K:17.04µg
16.23%
Vitamin B2:0.25mg
14.59%
Manganese:0.27mg
13.72%
Calcium:119.16mg
11.92%
Folate:44.25µg
11.06%
Vitamin E:1.44mg
9.62%
Selenium:5.43µg
7.75%
Vitamin B1:0.11mg
7.21%
Vitamin B3:1.28mg
6.42%
Iron:1.11mg
6.16%
Fiber:1.48g
5.91%
Potassium:147.1mg
4.2%
Copper:0.06mg
3.1%
Magnesium:12.24mg
3.06%
Vitamin B5:0.22mg
2.17%
Zinc:0.29mg
1.93%
Vitamin B6:0.04mg
1.75%
Vitamin B12:0.08µg
1.34%