Introduction

This Creamy Greek Yogurt Strawberry Cake is a delightful twist on a classic dessert. By swapping oil for Greek yogurt in a strawberry cake mix, it becomes incredibly moist and fresh. Topped with a luscious vanilla pudding frosting and fresh strawberries, it’s a simple yet impressive treat perfect for any occasion.

A single square slice of pink strawberry cake sits on a white plate, showing two layers: a bottom light pink sponge cake with bits of red strawberry inside and a thick top layer of white creamy frosting. On top, several thin slices of fresh red strawberries are arranged, and a whole fresh strawberry with green leaves rests beside the cake. A gold fork is placed next to the slice on the plate. The scene is set on a white marbled surface with a red cloth underneath the plate and blurred red strawberries and bowls in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 oz strawberry cake mix (such as Duncan Hines)
1 1/4 cups Greek yogurt (plain, thick like Fage recommended)
3/4 cup water
1 tsp lemon zest
3.4 oz instant vanilla pudding mix (Jell-O brand recommended)
1 1/4 cups whole milk
1 1/2 tsp vanilla extract
8 oz whipped topping (thawed completely in the refrigerator)
1 1/4 cups fresh strawberries (finely diced into 1/4-inch pieces)

Instructions

Step 1: Preheat your oven to 350°F. Grease a 9×13 inch baking dish evenly with butter or cooking spray to prevent sticking and ensure even browning.
Step 2: In a large bowl, combine the strawberry cake mix, Greek yogurt, water, and lemon zest. Mix on medium speed for about 1 minute until the batter is smooth. Avoid overmixing to keep the cake tender.
Step 3: Pour the batter into the prepared pan and bake for 25–35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. The lemon zest adds a bright flavor that complements the strawberries.
Step 4: Remove the cake from the oven and allow it to cool in the pan for at least 15–20 minutes. For best results, cool it to room temperature before frosting to prevent the topping from melting.
Step 5: In a medium bowl, whisk together the instant vanilla pudding mix, whole milk, and vanilla extract for 1–2 minutes until thickened into a mousse-like texture. Do not overmix.
Step 6: Gently fold the thawed whipped topping into the pudding mixture, maintaining its light and fluffy texture.
Step 7: Fold the finely diced strawberries into the pudding frosting until evenly combined. Spread the frosting over the cooled cake evenly, starting from the center outward. Optionally, garnish with additional fresh strawberry slices for presentation.

Tips & Variations

Use regular yogurt or sour cream as a substitute for Greek yogurt; add a little milk if using sour cream to thin it slightly.
Try different cake mix flavors like vanilla, white, or lemon to vary the taste.
Substitute the vanilla pudding with cheesecake or white chocolate instant pudding for a unique twist.
Replace whipped topping with freshly whipped heavy cream sweetened with a tablespoon of sugar for a richer option.
Use frozen strawberries that are fully thawed and drained if fresh are unavailable.
Don’t frost the cake while it’s warm to prevent the topping from melting and sliding off.
Pat strawberries dry before folding into the frosting to avoid runny topping.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the whipped topping and strawberries fresh and stable. For longer storage, you can freeze the unfrosted cake for up to 2 months; add fresh strawberries after thawing. Always thaw frozen cake overnight in the fridge to maintain texture. Serve chilled for the best flavor and consistency.

How to Serve

A square piece of light pink strawberry cake with a soft, fluffy texture sits on a white plate. The cake has small red strawberry pieces mixed inside the pink layer. On top of the cake is a thick layer of smooth, white cream, slightly uneven. Fresh red strawberry slices are arranged on the cream, adding a glossy, juicy look. Next to the cake on the plate, there is a whole fresh strawberry with its green top. A golden fork lies beside the cake on the plate. The plate sits on a red cloth, and the background is a white marbled texture with blurred strawberries and a white bowl filled with strawberries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of yogurt is best for this cake?

Greek yogurt is ideal because of its thick, creamy texture, which keeps the cake moist without making it dense. Full-fat, low-fat, or fat-free all work well. Plain, unflavored yogurt is important so it doesn’t alter the strawberry flavor.

Can I use a different cake mix flavor?

Yes, you can use vanilla, white, or lemon cake mixes as alternatives. Just use the same size box (around 15 ounces) to maintain the recipe’s balance and bake time.