Strawberry Yogurt Cake

Garnishing with fresh strawberries will crown this easy cake recipe.

1 pkg strawberry (or white) cake mix
3/4 C cold water
3/4 C (6 oz) strawberry yogurt
1/3 C canola oil
3 eggs (or 3/4 C egg substitute)


4 C thawed Cool Whip
3/4 C (6 oz) strawberry yogurt

Prepare cake mix according to pkg using water, 3/4 C strawberry yogurt, oil, and eggs. Beat for 3 minutes. Pour into greased 9" x 13" cake pan or two 9" round cake pans that have been greased and floured well. Bake at 350° F according to package instructions. Cool. (If using round pans, invert pans onto wire rack to cool.)

In a large bowl, gently fold 3/4 C yogurt into Cool Whip, mixing well. Spread evenly on 9" x 13" cake. For round cake, place first layer on a platter. Use some of the frosting for the filling. Place other round layer on top of filling. Spread remainder of frosting on sides and top.

Serving Suggestions: This cake looks beautiful when garnished with whole fresh strawberries (including stems).

Servings: 15

Submitted by Debby Shabo Wade 
Recipe by Karen McFadden

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