Ingredients for Strawberry Yogurt Cake
- 1 (18.25 ounce) package white cake mix
- 1 1/3 cups water
- 1/3 cup vegetable oil
- 4 large egg whites
- 1 (6 ounce) container strawberry yogurt
- 1 (16 ounce) container vanilla frosting
- 1 pint fresh strawberries
- grease for preparing pans
- flour for preparing pans
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How to Make Strawberry Yogurt Cake
- Preheat oven to 350°F (175°C). Grease and flour two 8x1 1/2 inch or 9x1 1/2 inch round baking pans.
- In a large bowl, combine the cake mix, water, oil, egg whites, and strawberry yogurt.
- Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes.
- Pour batter evenly into prepared pans.
- Bake 8-inch pans for 27-32 minutes, or 9-inch pans for 23-28 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes.
- Run a knife around the edges of the pans to loosen the cakes.
- Invert cakes onto wire racks to cool completely (about 1 hour).
- Once cooled, frost the top of one cake layer with 1/3 cup of frosting, leaving a 1/4 inch border.
- Slice about 10 strawberries into 1/4-inch thick slices and arrange them on the frosted layer.
- Top with the second cake layer.
- Frost the sides and top of the cake with the remaining frosting.
- Cut the remaining strawberries in half and arrange them on top of the cake.
- Cover loosely and refrigerate.
- **Alternative (13x9 inch pan):** Grease and flour a 13x9 inch rectangular baking pan. Bake for 35-40 minutes. Cool completely in the pan before frosting and garnishing with 1 pint of strawberries.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
103g
Fat
8g
Carbs
13g
