Mother’s Day Cake

May 11

Written By Judy Doherty, MPS, PCII

Strawberry Yogurt Cake

Yield 12

Author Judy Doherty

Prep time

20 Min

Cook time

40 Min

Inactive time

40 Min

Total time

1 H & 40 M

Here is a strawberry yogurt cake for special occasions in spring and summer. It would make a wonderful Mother's Day cake!

Ingredients

Dry ingredients for cake

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 tsp baking soda
1 teaspoon salt

Strawberry syrup for cake

2 cups strawberries, fresh or frozen, diced
2 tsp water
2 tsp sugar

Wet ingredients for cake

1/3 cup Greek Yogurt
4 eggs
1/2 cup milk
1/2 cup olive oil

Frosting and strawberry garnish

2 cups powdered sugar, sifted
1/2 cup butter, softened
1 teaspoon vanilla extract
1 tsp milk
1 cup of fresh strawberries, sliced
1 teaspoon granulated sugar

Instructions

Mix and bake the cake

Preheat oven to 350°F. Grease two cake pans.
Combine the ingredients for the strawberry flavoring syrup in a small pan. Bring them to a boil, then lower to a simmer and cook for 5 minutes. Remove from the stove and allow them to cool.
Combine the dry ingredients for the cake in one bowl with a whisk.
Mix the wet ingredients for the cake in a large mixing bowl. Add the strawberry flavoring syrup and then the dry ingredients. Mix well but do not over-mix.
Pour the batter into the 2 round greased cake pans. Bake at 350 degrees for 45 minutes or until the cake springs back to the touch or a toothpick comes out clean.
Allow the cakes to cool on a rack before frosting.

Frosting and garnishing the cake

Mix the butter and powdered sugar together with a hand beater or mixing machine. Add the vanilla. Whip until it is soft and creamy.
Place a thin layer of frosting on the center of the cake with a few of the berries.
Place the 2nd layer of cake on top and add the rest of the frosting. Spread smooth.
Top with berries.
Serve immediately or refrigerate to serve later.

Nutrition Facts

Calories

412.88

Fat

18.78 g

Sat. Fat

6.8 g

Carbs

57.39 g

Fiber

1.28 g

Net carbs

56.11 g

Sugar

39.83 g

Protein

5.23 g

Sodium

493.95 mg

Cholesterol

76.44 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.