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Strawberry Yogurt Cake
Prep Time:
0 minutes
Cook Time:
30 to 35 minutes

1 package Betty Crocker Supermoist White Cake Mix

3/4 cup water

1/3 cup vegetable oil

3 egg whites

1 (6 ounce) container Yoplait Original Strawberry Low Fat Yogurt

1 tub Betty Crocker Whipped Vanilla Ready-to-Spread Frosting

10 fresh strawberries, cut into 1/4-inch slices


Heat oven to 350 degrees. Grease 2 round pans, 8 or 9 x 1 1/2 inches. Put about 1 tablespo
on flour in each pan; tap flour around in pan so inside of pan is coated with flour. Turn
pan upside down; tap gently over wastebasket to remove extra flour.
Beat cake mix (dry), water, oil, egg whites and yogurt in large bowl with electric mixer o
n low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans, dividing evenly. B
ake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minute
s; remove from pans. Cool cake completely on wire rack.
Brush crumbs off cake. Place 1 layer, top side down, on plate. Spread 1/3 cup frosting alm
ost to edge. Arrange strawberry slices on frosted layer. Place other layer, top side up, o
n frosted layer. Frost side with thin coat first to seal crumbs; then frost side and top

Nutritional Information

No Nutritional Information Available