This is a cake that makes your taste buds sing. I love yogurt and I love Strawberry. So when I found a recipe that allowed me to have both at the same time, imagine how tickled I was. In May, the strawberries are usually ready for picking here. We get them by the boxes and turn them into Jam and Preserves. We squeeze some into the freezer to use this summer to top our ice cream with. We also fill up on the fresh strawberries as soon as we can get them home and rinse them off. They are fairly inexpensive in May and I am able to buy them by the cases. I can usually get enough to preserve all year around. I keep some on reserve to make this cake.
Here is what you need:
To make the cake:
1 and 1/2 cups of buttermilk baking mix
1/4 cup of sugar
3 Tablespoons of butter
1 cup of low fat vanilla yogurt
2 eggs, beaten
Preheat oven to 375 degrees. Combine baking mix and sugar. Blend in the butter until the mixture looks like course crumbs. Stir in yogurt and beaten eggs until the dry ingredients are just moistened. Spread batter in a well buttered round 9“ cake pan. Bake the cake for 35 minutes or until a toothpick inserted in the center, comes out clean.
Cool in the pan and remove. Allow to cool completely.
Meanwhile,
For the filling, you will need:
3 cups of sliced strawberries, thinly sliced
1/4 cup of sugar
1 cup of Dream whip
1 cup of low fat vanilla yogurt
Combine strawberries and sugar. Cover and refrigerate. Cut the cake in half horizontally. Whip the dream whip until it is thick enough to see stiff peaks form. Gently add the yogurt and blend together. Place bottom half of cake on serving plate with the cut side up. Spread the yogurt mixture onto the bottom half and top with the strawberries. Add the other half of the cake on top of the strawberries. Spread the mixture on the top of the cake and finish with the strawberries. Serve Immediately.
Try some coffee with your cake