Strawberry Yogurt Cake

Name: Strawberry Yogurt Cake
Prep time: 20 min
Total time: 2 h 2 min
Yield: 12
Ingredients: 1 box Betty Crocker™ Super Moist™ White Cake Mix; 3/4 cup water; 1/3 cup vegetable oil; 3 egg whites; 1 container (6 oz) Yoplait® Original yogurt strawberry; 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting; 1 quart (4 cups) strawberries

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Betty Crocker Kitchens

Updated Feb 10, 2016

Strawberry Yogurt Cake

(182)

1 Questions

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Ask a Question

Prep Time 20 min
Total 2 hr 2 min
Servings 12
Ingredients 7

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Ingredients

Cake

1 box Betty Crocker™ Super Moist™ White Cake Mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) Yoplait® Original yogurt strawberry

Frosting and Fruit

1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
1 quart (4 cups) strawberries

Make With

Betty Crocker Cake Mix

Instructions

Step
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.
Step
2

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
Step
3

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.
Step
4

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.