Strawberry Yogurt Cake

Strawberry yogurt cake is a moist strawberry cake topped with fluffy strawberry frosting and fresh strawberries.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Cooling 1

Total Time 1 35

Servings servings

Calories 139kcal

Preheat oven to 350°F. Grease and flour 9x13-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.
15.25 ounce package white cake mix, ¾ cup lukewarm water, ⅓ cup vegetable oil, 3 large egg whites, 6 ounce container strawberry yogurt
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.
10 ounce container whipped topping, 6 ounce container strawberry yogurt
Spread the frosting over the cooled cake.
Arrange the sliced strawberries over the frosting.
1 pound fresh strawberries
Serve immediately, or cover and chill until ready to serve.

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.