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strawberry yogurt cake

Strawberry Yogurt Cake

This strawberry yogurt cake combines simplicity with impressive results. Yogurt keeps the cake incredibly moist while genuine strawberry flavor bakes into every bite. Mixing boxed cake mix with yogurt, water, oil, and egg whites requires no fussy steps or special techniques. Fresh strawberries and simple frosting elevate it from basic to bakery-worthy. It's ideal for potlucks or unexpected guests, delivering restaurant-quality dessert with minimal effort and preparation time.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 18 ounce box white cake mix
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 1 6 ounce container original Yoplait strawberry yogurt (approximately 2/3 cup)
  • 1 tub whipped vanilla frosting
  • 1 quart fresh strawberries

Method
 

  1. Begin by preheating your oven to 350°F and preparing two round cake pans (either 8x1½ or 9x1½ inches) by generously greasing the bottoms and sides with shortening and lightly flouring them.
  2. In a large bowl, combine 1 (18 ounce) box white cake mix, 3/4 cup water, 1/3 cup vegetable oil, 3 egg whites, and 1 (6 ounce) container of original Yoplait strawberry yogurt. Using an electric mixer, beat the mixture on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes until well combined.
  3. Divide the batter evenly between the prepared pans and bake for 23 to 28 minutes for 9-inch rounds or 27 to 32 minutes for 8-inch rounds, until a toothpick inserted in the center comes out clean.
  4. Once baked, allow the cakes to cool in the pans for 10 minutes before running a knife around the sides to loosen them. Turn the cakes out onto a wire rack and let them cool completely, approximately 1 hour.
  5. While cooling, prepare your strawberries by cutting about 10 of them into ¼-inch slices for the filling and halving the remaining berries for the top garnish.
  6. To assemble, place one cake layer on a serving plate and spread 1/3 cup of whipped vanilla frosting over it, leaving a ¼-inch border around the edge. Arrange the sliced strawberries on top of the frosting and place the second cake layer on top.
  7. Frost the sides and top of the assembled cake with the remaining frosting, then arrange the halved strawberries on top as a decorative garnish. Store the finished cake loosely covered in the refrigerator until ready to serve.

Notes

What To Serve With Strawberry Yogurt Cake

Now that you’ve nailed the cake itself and decided how you want to dress it up, you’ve got to think about what goes alongside it. I’d serve this with something cold and creamy, like vanilla ice cream or whipped cream. The cool contrast against the warm, soft cake hits differently. You could also go with a simple glass of cold milk if you’re keeping things minimal, though honestly, that feels like underselling your efforts.
Fresh lemonade pairs beautifully too. Something about the tartness cuts through the sweetness perfectly. If you’re feeling fancy, a light strawberry sauce drizzled on the plate adds visual appeal without overwhelming anyone’s palate. Coffee works if someone wants something warm, though I’d personally lean toward iced options during warmer months when this cake really shines.
The key is balance. You want something that complements rather than competes with your strawberry yogurt creation.