This moist and flavorful Frosted Strawberry Yogurt Cake with whipped cream cheese icing and sugared strawberries is super easy to whip up with just a few simple ingredients!JUMP TO RECIPE
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Since I was a kid, strawberry shortcake has always been a favorite. There's just something about tart, sugary strawberries and creamy topping that moves me.
As for the elegant layering and careful precision in frosting a classic strawberry shortcake- I'll leave that to professional bakers and pro-level enthusiasts. While this cake is pretty and presentable (thanks, strawberries!), it's definitely more of a rustic presentation.
Making the yogurt cake
The cake batter for this Frosted Strawberry Yogurt Cake is incredibly simple to pull together.
The cast of characters:
- Granulated sugar
- All-purpose flour
- Baking powder
- Honey flavored greek yogurt
Pretty basic stuff, right? Whisk the dry ingredients together, fold in the wet ingredients and transfer to a parchment lined cake pan. And you're already halfway done!
Making the sugared strawberries
Now here's the hard part. Slice the strawberries thinly, and add them to a bowl. Throw some sugar in, and stir. Put them in the fridge until later. That's it!
Making the whipped cream cheese frosting
The whipped cream cheese frosting can be made once you are ready to ice the fully cooled cake. In one bowl. you'll beat some heavy cream until it forms stiff peaks. In a separate bowl, you'll beat the softened cream cheese, sugar, salt and vanilla until whipped and smooth. Fold the whipped cream into the cream cheese and voila- you're frosting is ready.
Assembling the Frosted Strawberry Yogurt Cake
Once the frosting is ready, you'll spread a thick layer evenly over the top of the cake, then place the strawberries over the top, leaving behind the juices.
Then, you're ready to serve! I cut the cake into 9 even large square pieces, but you could even cut it into 12 smaller slices, if you're in the mood to share. I was not.
Once it's cut, serve it up with some coffee or a nice glass of rose and dig in! When serving it leftover (if you have any leftovers), I recommend letting it sit out on the counter for about 30 minutes for the best cake texture, as it tends to stiffen up in the fridge.
If you make my Frosted Strawberry Yogurt Cake, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
For more dessert ideas, visit my desserts page!
Frosted Strawberry Yogurt Cake
- stand or hand mixer
- 1 cup granulated sugar
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- pinch of salt
- ½ cup honey flavored greek yogurt*
- 2 large eggs, beaten
- ½ teaspoon vanilla extract
- ½ cup melted butter
- 1 ½ cups thinly sliced strawberries
- 2 tablespoon granulated sugar
Cream Cheese Icing
- ½ cup heavy cream
- 4 oz cream cheese, softened
- ½ cup sugar
- pinch of salt
- ½ teaspoon vanilla extract
- Preheat the oven to 350 degrees. 2. Make the cake. In a large bowl, whisk together all dry ingredients. Add wet ingredient to the bowl, and stir until well combined. Transfer the cake batter to a parchment lined 8”x8” cake pan and bake 30-35, or until a toothpick inserted in the center comes out clean. Once cake is finished, remove parchment and cake from pan and place on a cooling rack to cool completely. 3. Make the strawberry topping. In a large bowl, combine strawberries and sugar and toss to combine. Let the sugared strawberries sit in the fridge to draw out their liquid while the cake bakes and cools. 4. Once the cake has cooled completely (takes about 2-3 hours), make the icing. With a hand or stand mixer on high, beat ½ cup whipping cream until stiff peaks form, about 1-2 minutes. 5. Rinse the beaters and in a separate bowl, whip softened cream cheese, salt, sugar, and vanilla until smooth, about 1 minute. 6. Fold the whipped cream and whipped cream cheese together. 7. Using an offset or silicone spatula, evenly distribute the icing over the top of the cake. Arrange sugared strawberries on top of the icing in an even layer (leaving liquid behind). Slice and serve! 8. The cake is best served right after icing. To store, cover with plastic wrap or transfer to an airtight container and refrigerate. For best flavor and texture with refrigerated cake, leave cake out at room temperature for 30 minutes before serving.
I used my favorite honey flavored greek yogurt from Aldi for this, but any full fat greek yogurt will work here.
If you wanted to add some color, you could add some blueberries to the top with the strawberries.
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