Strawberries & Cream Yogurt Cake

By GratefulSea

This was super easy to put together, even prettier than the photo, and sooooo good! But the edges baked much faster than did the center, forcing me to choose between the outer parts being burnt or the inner part being gooey. (We went with the latter.) If anyone has a solution to this, please leave comments. Next time (and there WILL be a next time) I'll try it without using the convection setting on my oven.

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 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

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

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. Pour batter into pan, spreading evenly.

Stir strawberry jam until smooth. Dollop jam on top of cake batter. Sprinkle with strawberries and remaining 2 teaspoons granulated sugar.

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