Strawberry yogurt cake is a moist strawberry cake topped with a simple 2-ingredient frosting. This easy, one-bowl cake is a tasty dessert that can be made ahead of time.
Love strawberries and cake? This strawberry yogurt cake is your new best friend!
It’s a moist, mildly strawberry cake that is topped with a super easy 2-ingredient frosting. Plus, the whole recipe comes together with only about 10 minutes of hands-on prep!
The cake is one of my family’s favorite summer desserts. I serve the cake chilled, and the light, cool cake is the perfect way to end a hot summer day!
Ingredient notes and substitutions
- White cake mix: It’s important to use a white cake mix in this recipe. The cake has a mild strawberry flavor, and the white cake mix lets that flavor come through.
- Oil: Feel free to use any type of neutral oil, like canola or vegetable oil, that you prefer.
- Strawberry yogurt: For this recipe, you’ll need regular strawberry yogurt, not Greek yogurt.
- Frozen whipped topping: You’ll need a frozen whipped topping like Truwhip or Cool Whip.
How to make strawberry yogurt cake
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Preheat oven to 350°F. Grease and flour 9×13-inch pan or line with parchment paper. Set aside.
Step 2: Add the dry cake mix, water, oil, egg whites, and yogurt to a large mixing bowl.
Step 3: Beat with an electric mixer, hand or stand, on low for 30 seconds.
Step 4: Increase the speed to medium, and beat until well-combined, about 1-2 minutes.
Step 5: Pour the batter into the prepared pan.
Step 6: Bake for about 25-32 minutes, or until a wooden toothpick inserted into the center comes out clean.
Step 7: Let the cake cool to room temperature in the pan.
Step 8: To make the frosting, fold the thawed whipped topping and yogurt together in a medium mixing bowl.
Step 9: Spread the frosting over the cooled cake.
Step 10: Arrange the sliced strawberries over the frosting. Serve immediately, or cover and chill until ready to serve.
Recipe Tips!
- Make ahead: This cake is a great make-ahead dessert! It keeps well in the fridge, and it can be made a day ahead of time and then refrigerated until serving. If you are making the cake a day ahead of time, I recommend slicing and adding the strawberries just before serving so that they don’t become mushy.
- Egg yolks: You’ll only need egg whites for this cake, but don’t toss the yolks! You can make desserts like molten Nutella lava cake or creme brûlée with the yolks.
Recipe FAQs
You can. I’ve made this cake with other yogurt flavors, like peach, and it works just fine.
I haven’t tried using a different flavor. However, the strawberry flavor is pretty subtle. If you use a cake mix with stronger flavor, like butter cake or chocolate cake, you make lose the strawberry flavor.
Storage
Store any leftover strawberry yogurt cake in an airtight container in the refrigerator. The cake will keep for up to 4 days when properly stored in the fridge.
More strawberry recipes!
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Strawberry Yogurt Cake
Equipment
- 9×13 pan
Ingredients
Cake
- 15.25 ounce package white cake mix
- 3/4 cup lukewarm water
- 1/3 cup vegetable oil
- 3 large egg whites
- 6 ounce container strawberry yogurt
Frosting
- 10 ounce container whipped topping thawed
- 6 ounce container strawberry yogurt
- 1 pound fresh strawberries hulled and sliced
Instructions
- Preheat oven to 350°F. Grease and flour 9×13-inch pan or line with parchment paper. Set aside.
- Add the dry cake mix, water, oil, egg whites, and yogurt to a large mixing bowl.
- Beat with an electric mixer, hand or stand, on low for 30 seconds.
- Increase the speed to medium, and beat until well-combined, about 1-2 minutes.
- Pour the batter into the prepared pan.
- Bake for about 25-32 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cake cool to room temperature in the pan.
- To make the frosting, fold the thawed whipped topping and yogurt together in a medium mixing bowl.
- Spread the frosting over the cooled cake.
- Arrange the sliced strawberries over the frosting.
- Serve immediately, or cover and chill until ready to serve.
Notes
- White cake mix: It’s important to use a white cake mix in this recipe. The cake has a mild strawberry flavor, and the white cake mix lets that flavor come through.
- Oil: Feel free to use any type of neutral oil, like canola or vegetable oil, that you prefer.
- Strawberry yogurt: For this recipe, you’ll need regular strawberry yogurt, not Greek yogurt.
- Frozen whipped topping: You’ll need a frozen whipped topping like Truwhip or Cool Whip.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Mary Ann says
I made this cake today, absolutely delicious, it was late and nice and moist and the icing was perfect not overly sweet the strawberries set it off beautifully.
Kate says
Thank you!
Dianne P Melson says
Very good would have given 5 stars but my phone is acting up. I’m afraid it’s time for a new one, at any case this is a cool refreshing recipe and is very very good.. try it on your family I guarantee they will love it.
Kate says
Thank you!