A moist and rich strawberry cake with whipped strawberry cream in every layer! This cake is easy to make and uses strawberry jam to cut down on time!
😋 Taste and features
- Easy to make moist strawberry yogurt cake made with strawberry jam
- 2 ingredient strawberry whipped cream
- 4 layer cake
🛒 Ingredients
🗒️ Step by step instructions
Before you start: Heat oven 350F and grease 2 6″ inch round pans.
Step 1. Mix room temperature butter and sugar for 3 minutes on medium high. Add greek yogurt, strawberry jam, vanilla extract to the mixture. Next add room temperature eggs one at a time until combined with the batter.
Step 2. Pour oil slowly into the batter, mixing to make sure it gets fully combined with the batter. Sift in remaining, flour, baking soda, baking powder and salt into the batter and mix again. Pour batter into 2 6 inch pans and bake for 35-40 minutes.
Step 3. While cakes are baking whip heavy cream for 3 minutes on medium high and then slowly add strawberry jam one scoop while the mixer is still mixing. The mixture should come together quickly so make sure you keep an eye on it so that it doesn’t curdle.
Step 5. Once cakes are done baking make sure you cool the cake for at least 1 hour. Then cut both cakes into 2 even layers and stack the layers with the strawberry cream in between.
Step 6. Enjoy! You can add additional fresh strawberries on top or even in between the layers of cake for even more strawberry flavor!
💡 Variations
Here are a few size variations you can turn this recipe into! Just note that bake times will have to be adjusted according to which pan you pick!
- 1 8″ or 9″ inch round pans (Estimated 45-50 minute bake time)
- 2 12 cavity cupcake/muffin tins (Estimated 15-20 minute bake time)
🍓 How to make strawberry jam
- Wash and cut the tops off 1 lb of fresh strawberries and add to a sauce pan.
- Add 1 1/2 cup of white granulated sugar and 2 tbsp of lemon juice.
- Stir the ingredients on medium heat for 15-20 minutes until boiling and reaches 220 F in temperature.
- Pour jam into a clean one pint jar to be used for this cake and anything else!
🤔 Substitutions
No full fat greek yogurt? Use 0% Greek Yogurt!
No greek yogurt? Use sour cream! Sour cream will make your cake even more moist and indulgent!
🧺 Storage tips
- Room Temperature: Store at room temperature in an an airtight container for up to 3 days.
- Fridge: Cool cake completely and store them in an airtight container for up to 1 week.
🙋 Frequently asked questions
Why are my cake layers uneven?
Once I make the cake the cake batter I pour it into a separate bowl and weight the amount of batter and divide by the amount of pans I will be using. This ensures that all layers bake even and then I use a cake cutter after the cakes are cool!
Why do I have to use room temperature ingredients?
Room temperature ingredients ensures that they come together easily and when you whip butter and sugar it creates air pockets in the butter and will give you a lighter and fluffier cake! You can read more about this technique here!
How to cut cake layers?
- Make sure you cool the cake down completely before cutting it as this will prevent it from getting gummy.
- You can place the cake in the fridge once its at room temperature to harden it up so it’s easier to cut.
- Make sure you use a bread knife or invest in a cake cutter to make it easier!
🔎 Related recipes
Want to try other fruit flavored desserts? Here are a few other desserts you can try out that are always delicious!
Blueberry Swirl Streusel Muffins
📖 Recipe
Strawberry Yogurt Layer Cake
Equipment
- 6" Round Springform Pan
Ingredients
Strawberry Cake
- 2 1/2 Cup All Purpose Flour (300 Grams)
- 1 Cup Full Fat Greek Yogurt (285 Grams)
- 8 tbsp Unsalted Butter (113 Grams / 1 Stick)
- 1/2 Cup Vegetable Oil (120 Grams)
- 1/3 Cup Strawberry Jam (106 Grams)
- 1 1/4 Cup Sugar (250 Grams)
- 2 tsp Vanilla Extract (8 tbsp)
- 2 tsp Baking Powder (8 Grams)
- 1/2 tsp Baking Soda (2 Grams)
- 1 1/2 tsp Salt (9 Grams)
Strawberry Whipped Cream
- 1 3/4 Cup Heavy Cream (420 Grams)
- 1/3 Cup Strawberry Jam (106 Grams)
Instructions
- Heat oven 350F and grease 2 6" inch round pans.
- Mix room temperature butter and sugar for 3 minutes on medium high.
- Add greek yogurt, strawberry jam, vanilla extract to the mixture.
- Next add room temperature eggs one at a time until combined with the batter.
- Pour oil slowly into the batter, mixing to make sure they get fully combined.
- Sift in remaining, flour, baking soda, baking powder and salt into the batter and mix again.
- Pour batter into both pans and bake for 35-40 minutes.
- While cakes are baking whip heavy cream for 3 minutes on medium high and then slowly add strawberry jam one scoop at a time while the mixer is still mixing. The mixture should come together quickly so make sure you keep an eye on it so that it doesn't curdle.
- Cut both cakes into 2 even layers and stack the layers with the strawberry cream in between.
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