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Frosted Strawberry Yogurt Cake

Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Keyword: cream cheese icing, strawberry, yogurt cake

Equipment

  • stand or hand mixer

Ingredients

Cake

  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • pinch of salt
  • 1/2 cup honey flavored greek yogurt*
  • 2 large eggs, beaten
  • 1/2 tsp vanilla extract
  • 1/2 cup melted butter

Strawberry Topping

  • 1 1/2 cups thinly sliced strawberries 
  • 2 tbsp granulated sugar

Cream Cheese Icing

  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened
  • 1/2 cup sugar
  • pinch of salt
  • 1/2 tsp vanilla extract

Instructions

  • 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 1/2 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.