Fast • One Bowl

Strawberries and Cream Yogurt Cake

12 servings | Prep Time: 15 Minutes | Start to Finish: 1 Hour 25 Minutes

• 2 containers (6 oz each) strawberry yogurt
• 1½ cups plus 2 teaspoons granulated sugar
• ½ cup butter, melted
• 2 teaspoons vanilla
• 3 eggs
• 2¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup strawberry jam
• 1¼ cups quartered fresh strawberries
• Granulated or powdered sugar, if desired

1 Heat oven to 350°F. Spray 13 × 9-inch pan with cooking spray.

2 In large bowl, stir together yogurt, 1½ cups of the granulated sugar, the melted butter and vanilla until well combined. Mix in eggs, 1 at a time, until well blended. Add flour, baking powder and salt. Beat with rubber spatula or wooden spoon until smooth.

3 Pour batter into pan, spreading evenly. Stir strawberry jam until smooth. Drop by teaspoonfuls on top of batter. Sprinkle with strawberries and remaining 2 teaspoons granulated sugar.

4 Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Sprinkle with granulated sugar.

1 Serving: Calories 260; Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 67mg; Sodium 191mg; Total Carbohydrate 41g (Dietary Fiber 0g); Protein 4g Exchanges: 1½ Starch, 2½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 4

Sweet Secret Refrigerate this cake during humid weather or in humid climates. If stored at room temperature, this very moist cake may form mold.

Simple Sparkle To make this an extra-special dessert, serve it topped with whipped cream.