Strawberry Dream Layer Cake with Whipped Yogurt Cream is a refreshing twist on a classic layered cake. It combines soft sponge layers, fresh strawberries, and a light whipped yogurt cream frosting that balances indulgence with a touch of wellness. This dessert is perfect for spring gatherings, birthdays, or anytime you want a sweet treat that feels both decadent and airy. The yogurt cream frosting provides a tangy flavor that pairs beautifully with the natural sweetness of strawberries, creating a cake that is as visually stunning as it is delicious.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 2 cups fresh strawberries, sliced
- 1 cup plain Greek yogurt
- 1 cup heavy cream, chilled
- 1/3 cup powdered sugar
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a bowl, whisk together flour, baking powder, and salt. In another large bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla extract. Gradually add dry ingredients alternately with milk until a smooth batter forms. Divide evenly into prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
- To make whipped yogurt cream, beat chilled heavy cream until soft peaks form. In a separate bowl, whisk Greek yogurt with powdered sugar and lemon zest. Gently fold yogurt mixture into the whipped cream until smooth and fluffy. Refrigerate until ready to use.
- Place one cooled cake layer on a serving plate. Spread a generous layer of whipped yogurt cream and top with half of the sliced strawberries. Place the second cake layer on top and repeat with cream and strawberries. Decorate with extra cream and whole strawberries on top. Chill for 1 hour before slicing for best results.
Servings
Makes 10 servings
Nutritional Info (per serving, approx.)
Calories: 320
Protein: 6g
Carbohydrates: 38g
Fat: 17g
Fiber: 2g
Sugar: 24g
Sodium: 210mg
Notes
This cake is best served chilled, as the whipped yogurt cream holds its shape better when cold. You can prepare the cake layers a day in advance and frost them before serving. Use ripe, sweet strawberries for the best flavor, and avoid overmixing the batter to maintain a tender crumb.
Tips
For a lighter version, replace half the butter in the cake with unsweetened applesauce. If you want a stronger strawberry flavor, add a layer of strawberry jam between the cake and cream. Keep the cake refrigerated if not serving immediately, as the yogurt cream is more delicate than traditional frosting. Use a serrated knife for clean slices.
Health Benefits
Strawberries are packed with vitamin C, antioxidants, and fiber, supporting immune health and digestion. Greek yogurt adds probiotics for gut health and provides protein with less fat than traditional cream-based frostings. Using whipped yogurt cream instead of buttercream significantly reduces saturated fat, making this cake a more balanced dessert choice. With the right swaps, this cake can be a sweet indulgence that supports overall wellness.
Q & A
Q: Can I make this cake with frozen strawberries?
A: Fresh strawberries are best, but you can use thawed frozen ones if well-drained.
Q: Can I use whole wheat flour?
A: Yes, replace half of the all-purpose flour with whole wheat flour for extra fiber.
Q: How long does the cake last in the fridge?
A: It stays fresh for up to 3 days when covered and refrigerated.
Q: Can I make it gluten-free?
A: Yes, use a gluten-free flour blend designed for baking.
Q: Can the whipped yogurt cream be made ahead?
A: It can be prepared a few hours in advance, but whip it fresh for the best texture.