Strawberries and Cream Yogurt Cake Recipe

Name: Strawberries and Cream Yogurt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 12 servings
Ingredients: 1 1/2 cups (375 mL) Yoplait® Creamy strawberry yogurt; 1 1/2 cups (375 mL) plus 2 teaspoons (10 mL) granulated sugar; 1/2 cup (125 mL) butter, melted; 2 teaspoons (10 mL) vanilla; 3 eggs; 2 1/4 cups (550 mL) Pillsbury All-Purpose Flour; 2 teaspoons (10 mL) baking powder; 1/2 teaspoon (2 mL) salt; 1/2 cup (125 mL) strawberry jam; 1 1/4 cups (300 mL) quartered fresh strawberries; Icing sugar, if desired

Ingredients

1 1/2 cups (375 mL) Yoplait® Creamy strawberry yogurt
1 1/2 cups (375 mL) plus 2 teaspoons (10 mL) granulated sugar
1/2 cup (125 mL) butter, melted
2 teaspoons (10 mL) vanilla
3 eggs
2 1/4 cups (550 mL) Pillsbury All-Purpose Flour
2 teaspoons (10 mL) baking powder
1/2 teaspoon (2 mL) salt
1/2 cup (125 mL) strawberry jam
1 1/4 cups (300 mL) quartered fresh strawberries
Icing sugar, if desired

	PREP TIME 15m	COOK TIME 50m	TOTAL TIME 1h25m
YIELD 12 servings

Instructions

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
In large bowl, stir together yogurt, 1 1/2 cups of the granulated sugar, the melted butter and vanilla until well combined. Mix in eggs, 1 at a time, until well blended. Add flour, baking powder and salt; beat with rubber spatula or wooden spoon until smooth.
Pour batter into pan, spreading evenly. Stir strawberry jam until smooth. Drop by teaspoonfuls on top of batter. Sprinkle with strawberries and remaining 2 teaspoons granulated sugar.
Bake 40 to 50 minutes or until toothpick inserted in centre comes out clean. Cool 20 minutes. Sprinkle with icing sugar. Refrigerate leftovers.

Desserts