Betty Crocker's Ultimate Cake Mix Cookbook shares a recipe! Combine convenience and great taste by adding strawberry yogurt to cake mix!

Allrecipes Member

Recipe Summary test

prep:
20 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with flour.

    Advertisement
  • In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.

  • Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

  • Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.

Tips

High Altitude (3500-6500 ft): Increase water to 1 cup and decrease oil to 2 tablespoons when making batter.

Simplify: For greater portability, make the cake as directed using a greased and floured 13x9-inch rectangular pan, and bake 28 to 34 minutes. Cool completely in the pan. Spread frosting over top of cake, and garnish with 1 pint (2 cups) of strawberries.

Substitution: Try other Yoplait(R) fruit yogurts in place of the strawberry for adventures in flavor! Match the fresh fruit with the yogurt flavor.

Nutrition Facts

451 calories; protein 3.7g; carbohydrates 61g; fat 21.4g; cholesterol 0.8mg; sodium 341.7mg. Full Nutrition
Advertisement

Reviews (5)

Rating: 5 stars
01/03/2009
This is a wonderful cake. I actually instead of the Betty Crocker frosting use a different frosting. I don't like canned frosting very well so I instead do this: I take 1- 8 oz. frozen container of cool whip that has been thawed and a 6 oz. conatiner of strawberry yogurt and red food coloring and stir it by hand and use this to frost the cake. It is wonderful like this. You actually have to buy 2 strawberry yogurts if you do it this way. The red food coloring makes the frosting look much nicer otherwise it is pretty pale pink and not near as fancy. I also then place sliced in half strawberries on top-- 1/2 of a strawberry on each piece of cake. You need to refridgerate the cake because of the cool whip. I also don't use 4 cups of strawberries because I put it in a 9x13 cake pan and use strawberries just on top-- 1 put piece of cake. I have brought this many places and people LOVE it! Read More
(4)
Rating: 5 stars
02/02/2009
This was a very good strawberry cake. It may seem difficult to make for beginners but it's not at all. I had it for my birthday. I followed a user's suggestion and stirred together 1 thawed container of whipped cream and an extra cup of strawberry yogurt in a small bowl. I then added drops of red food coloring to it and it gave the frosting a nice pink color. It turned out good. I would recommend it to strawberry lovers like me. =) Read More
(1)
Rating: 5 stars
01/12/2009
I just made this cake for my sister-in-law's birthday and it turned out perfect! I used Betty Crocker Whipped Whip Cream frosting instead of the vanilla to give it a lighter taste and colored the frosting in the middle of the two cakes with red food coloring to make it pink. The strawberrys I used werent super sweet because they are not in season so I mixed them with a few tablespoons of sugar and dried them in a paper towel to give them a kick. All in all, great recipe. Read More
(1)
Advertisement