Strawberry Yogurt Cake
This Strawberry Yogurt Cake is so moist and and delicious. It's a refreshing cake made with fresh strawberries and strawberry yogurt that is perfect in the summertime.
- 4 ½ cups flour
- 1 ½ TBS baking powder
- 1 pinch salt
- 4 large eggs
- 3 cups white sugar
- 1 ½ cups strawberry yogurt
- ¾ cup canola oil (or other oil)
- 15 medium to large strawberries (washed and green stem removed)
- 1/4 cup powdered sugar
Preheat the oven to 350 degrees Farenheit.
Grease and lightly flour a 9x13 baking pan.
In a large bowl add all the dry ingredients (the flour, baking powder, and salt) and whisk together
Add the eggs, sugar, strawberry yogurt, and canola oil. Stir to incorporate fully. (The batter is very thick - if you want you can add a Tablespoon or two of milk)
Pour batter into the baking pan, and spread evenly across the top.
Bake for 35 to 40 minutes or until a toothpick comes out clean.
Let cake cool.
Sprinkle the powdered sugar over the top of the cake.
Cut the strawberries in half lengthwise, or into slices and set on top of the cake to decorate.
Calories: 417kcal | Carbohydrates: 72g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 33mg | Potassium: 224mg | Fiber: 1g | Sugar: 44g | Vitamin A: 67IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 2mg