Strawberries and Cream Yogurt Cake

By DCReyn

Ingredients

• 2 containers (5.3 oz each) Yoplait® Greek blended strawberry yogurt
• 1 1/2 cups granulated sugar
• 3/4 cup vegetable or canola oil
• 2 teaspoons vanilla
• 3 eggs
• 2 1/4 cups Gold Medal™ all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup strawberry jam
• 1 1/4 cups quartered fresh strawberries
• 2 teaspoons granulated sugar
• Powdered sugar, if desired

Preparation

Step 1

1
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.

2
In large bowl, stir together yogurt, 1 1/2 cups granulated sugar, the oil and vanilla until well combined. Mix in eggs, 1 at a time, until well blended. Add flour and baking powder; beat with rubber spatula or wooden spoon until smooth.

3
Pour batter into pan, spreading evenly. Stir strawberry jam until smooth. Dollop on top of cake batter. Sprinkle with strawberries and remaining 2 teaspoons granulated sugar.

4
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Sprinkle with powdered sugar.