Strawberries and Cream Yogurt Cake

By Late2Serenity

You can use 2 cartons (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt in place of the Greek yogurt.

Refrigerate this cake during humid weather or in humid climates. If stored at room temperature, this very moist cake may form mold.

Ingredients

• 2 2 100 containers (5.3 oz each) Yoplait® Greek 100 strawberry yogurt
• 1 1/2 1 1/2 1/2 cups granulated sugar
• 3/4 3/4 3/4 cup vegetable or canola oil
• 2 2 2 teaspoons vanilla
• 3 3 3 eggs
• 2 1/4 2 1/4 1/4 cups Gold Medal™ all-purpose flour
• 1 1 1 tablespoon baking powder
• 1/2 1/2 1/2 cup strawberry jam
• 1 1/4 1 1/4 1/4 cups quartered fresh strawberries
• 2 2 2 teaspoons granulated sugar
• Powdered sugar, if desired

Details

Servings 1
Cooking time 70mins
Adapted from bettycrocker.com

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 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.