Easy Strawberry Yogurt Cake Recipes

Steps:

• Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
• With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
• Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
• Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Steps:

• Preheat the oven to 170C/fan 150C/gas 5.
• Chop the fresh strawberries and put in a large mug. Add the plain yogurt and mix by hand with a fork or spoon until the strawberries are crushed and the yogurt turns red.
• In a separate large baking bowl, beat the egg.
• Add the yogurt mixture, sugar and oil to the egg. Mix well. Add the flour.
• Bake for 30 -35 minutes.
• Meanwhile, prepare the icing by mixing all of the ingredients together. Play around with the butter to icing sugar ration depending on how buttery you want the icing to be. Stir in the 3 chopped strawberries to dye the icing pink.
• Ice the cake when it is cooled.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Mix sugar, oil, eggs, and vanilla extract together in a large bowl using an electric mixer until combined. Add flour and baking powder gradually. Stir in yogurt and strawberries. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.

Steps:

• Place the strawberries, sugar and water in a medium sized bowl. Microwave uncovered on high for 5 minutes. stir. Microwave for another 2 minutes. Cool. Add in the lemon juice and blend in a mixer to get your strawberry puree.
• Preheat the oven to 180 C.
• In a large mixing bowl, with a hand mixer whisk the eggs and sugar till almost double in size.
• Add in the sifted flour, baking powder, lemon juice, strawberry puree, vanilla essence, salt, oil and the yogurt and whisk for 2-3 minutes till nicely blended.
• Pour the batter into a prepared cake tin.
• Take the strawberry crush and just spoon over the cake batter to form ribbons.
• Bake in a preheated oven for 30-35 minutes or until a skewer inserted in the center comes out clean.

Steps:

• Heat oven to 350°F Generously grease bottoms and sides of 2 round pans, 8x1 1/2 or 9x1 1/2 inches, with shortening; lightly flour.
• Beat cake mix, water, oil, egg whites and yogurt in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans.
• Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire 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.
• TIP:.
• For greater portability, make the cake as directed using a greased and floured 13x9-inch rectangular pan, and bake 35 to 40 minutes. Cool completely in the pan. Spread frosting over top of cake, and garnish with 1 pint (2 cups) of strawberries.

Steps:

• Heat oven to 325°.
• In a medium bowl, stir together the flour, the baking powder and salt, set aside.
• In a large mixing bowl at medium speed, beat together the butter and the sugar until it's light and fluffy.
• Beat in the eggs,the yogurt and extract until well blended.
• Reduce mixer speed to low.
• Add the flour mixture, 1/2 cup at a time, beating just until blended.
• Spread evenly in a greased and floured 9 x 5 x 3-inch loaf pan.
• Bake in about 70 minutes,until cake tester inserted near center comes out clean.
• Cool on wire rack for 10 minutes.
• Remove from pan and cool completely.

Steps:

• Preheat oven to 150% Celsius.
• Bottom layer:.
• Mix strawberry jam and boiling water until smooth.
• Dip each boudoir biscuit quickly in the above mixture place each dip biscuit into the bottom of a 24cm Loose-Bottomed Cake tin.
• First layer.
• Mix the cream cheese and yoghurt together, add the caster sugar and stir well.
• Sift the flour on top of the cream cheese mixture, beat the eggs well then add to the mixture, stir everything together making sure that the mixture is well stirred.
• Pour the mixture over the boudoir base and bake for 30 minutes, remove from the oven after the 30 minutes, then let cool to room temperature.
• Top layer.
• Prepare the top layer while waiting for the baked layer to cool.
• Puree the strawberries.
• Mix the Puree strawberries, with the cream cheese until smooth.
• Sprinkle the gelatine over the cold water and let it stand for 5 minutes, pour the boiling water over the gelatine mixture, stir until smooth.
• Add the gelatine to the strawberry and cream cheese mixture, stir until smooth.
• Beat the cream and caster sugar together until stiff, then fold into the cream cheese mixture.
• When the baked layer is cold and firm, pour the cream cheese mixture over the baked layer carefully, refrigerate overnight to set.
• Serve with Stiffly beaten fresh cream and strawberries.

Steps:

• Butter and line the bases of three 18cm cake tins. Heat the oven to 180C/160C fan/gas 4. Blend the butter and sugar in a food processor until smooth and creamy. Add the eggs, flour and yogurt and blend again. Add 200g strawberries (save the best ones to decorate) and the vanilla. Blend once more, until the mixture is well combined.
• Divide the cake batter evenly between the three cake tins. Spread and smooth the tops with a spatula, then bake for 25-30 mins, until the cakes have risen and a skewer inserted into the centre comes out clean. Return to the oven for another 5 mins if any wet mixture clings to the skewer. Leave in the tins for 5 mins, then turn onto a wire rack and leave to cool completely. The cakes can be made up to two days before icing, or frozen for two months.
• For the icing, blend the butter and half the sugar until smooth and creamy, add the soft cheese and the remaining sugar and blend again. Be careful not to over mix as the icing will become runny. (If you do overmix, don't worry - keep mixing with an electric whisk and it'll thicken back up).
• Layer the cakes with the jam and half the icing. Invert the final cake on top, so the base of the cake it now the top, giving you a flat surface. Pile the rest of the icing on top of the cake, using a palette knife to spread the icing over the top and down the sides. Save a little icing to pipe rosettes around the edge of the cake, if you like. Top with the remaining strawberries. Can be made up to a day ahead of serving, keep somewhere cool or in the fridge. Will keep for three days.

Steps:

• CAKE: Butter and flour the bottom and sides of a 9 inch springform pan; set aside.
• In a large bowl beat whites and cream of tartar to soft peaks.
• Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
• In a separate bowl beat the yolks with remaining sugar until light yellow and thickened.
• Scrape yolks over whites, add lemon rind and vanilla and fold together.
• Sift flour and salt over batter, folding in gently but thoroughly.
• Transfer to prepared pan.
• Bake at 350°F for 25 minutes or until the top springs back when lightly touched.
• Let cool in pan on wire rack.
• If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months.
• MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside.
• Rinse, hull and puree berries.
• In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar.
• Remove from heat.
• Warm softened gelatin over low heat until clear and syrupy.
• Stir into strawberry mixture.
• Transfer to a large bowl and chill to consistency of raw egg white.
• Whisk in the yogurt.
• Whip cream until form; fold into mousse and return to fridge.
• SYRUP: In a small saucepan bring water and sugar to a boil.
• Remove from heat, cool and stir in liqueur.
• ASSEMBLY: Using a long serrated knife, cut cake into 2 thin layers.
• Place top half, but side up, in the bottom of a clean 9 inch spring for pan.
• Drizzle half the syrup evenly over the cut side of each of the 2 halves.
• Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides.
• Set remaining layer, cut side over mousse, pressing gently.
• Cover and chill thoroughly, overnight if possible.
• Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that far ahead.
• CREAM FROSTING AND GARNISH: Rinse and hull berries.
• Slice thinly.
• Whip cream until it's stiff and firm.
• Sweeten with sugar and spread evenly over top and sides of cake.
• Arrange berry slices in circle around the top and bottom edges of the cake.
• Refrigerate until serving time, which should be within the following hour or two.