Strawberry Vanilla Yogurt Cake
Prep time
Serves: 8 servings
  • 1½ cups all-purpose flour
  • 1 ounce packet sugar free vanilla pudding mix
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup sugar
  • 1 cup vanilla Greek yogurt
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 vanilla bean, split lenghwise and beans removed
  • 1 cup fresh strawberries, diced
  • ½ cup good quality strawberry preserves
Strawberry Glaze
  • ½ cup confectioners sugar
  • 2 tablespoons strawberry preserves
  • 1 tablespoon milk
  • 1 teaspoon sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch springform pan, a 8 x 5 inch loaf pan and set aside.
  2. In a large bowl combine flour, vanilla pudding mix, baking powder and salt.
  3. In another bowl mix sugar, yogurt, vegetable oil, eggs, vanilla extract and vanilla beans.
  4. Slowly stir wet ingredients into dry until blended.
  5. Fold in strawberries.
  6. Pour evenly into prepared baking pan.
  7. Dollop strawberry preserves on top of batter and lightly swirl preserves with a butter knife.
  8. Place on center rack in oven and bake for 50-55 minutes until cake tester inserted into the center comes out clean.
  9. Cool in pan on a wire rack for about 20 minutes. Remove from pan and set on back on wire rack to cool completely.
  1. In a small bowl stir confectioners sugar, preserves, milk, sugar and extract until smooth. Drizzle on top of cake.
  2. Serve cake warm or at room temperature. Store in an airtight container.
Recipe by Mother Thyme at