Description

This Creamy Greek Yogurt Strawberry Cake is a delightful twist on a classic dessert that combines the convenience of a boxed cake mix with the moist richness of Greek yogurt. Enhanced with fresh strawberries and a luscious vanilla pudding frosting, this cake is quick to prepare, light, and bursting with fresh fruity flavor – perfect for gatherings or any occasion that calls for an impressive yet easy treat.

Ingredients

Scale

For the cake:

15.25 oz strawberry cake mix (Duncan Hines recommended)
1 1/4 cups Greek yogurt (plain, Fage recommended for thickness)
3/4 cup water
1 tsp lemon zest

For the frosting:

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 refrigerator)
1 1/4 cups fresh strawberries (finely diced into 1/4-inch pieces)

Instructions

Prepare the Pan and Preheat Oven: Heat your oven to 350°F and grease a 9×13 inch baking dish with butter or cooking spray, coating bottom and sides evenly. This prevents sticking and ensures even browning.
Mix and Bake the Cake: In a large bowl, combine the strawberry cake mix, Greek yogurt, water, and lemon zest. Mix on medium speed about 1 minute until smooth and well combined without overmixing. Pour batter into prepared pan and bake for 25-35 minutes until a toothpick inserted in center comes out clean or with a few moist crumbs. The lemon zest complements the strawberry flavor beautifully.
Cool the Cake Completely: Remove the cake from the oven and let it cool in the pan at least 15-20 minutes. For best results, cool to room temperature to allow the cake to set and support the topping without falling apart.
Prepare the Pudding Frosting: In a medium bowl, whisk instant vanilla pudding mix, whole milk, and vanilla extract for 1-2 minutes until mixture thickens to a mousse-like consistency. Don’t overmix as pudding thickens further while sitting. Gently fold in the thawed whipped topping with a spatula until fully combined, maintaining a light, fluffy texture.
Assemble the Frosted Cake: Fold finely diced fresh strawberries into the pudding frosting mixture until evenly distributed. Spread frosting generously over the cooled cake, working from center outward for even coverage. Optionally, top with additional fresh strawberry slices for presentation. Incorporating strawberries into the frosting creates delightful pockets of fresh fruit in each bite.

Notes

Avoid overbaking to prevent dryness; start checking doneness at 25 minutes using a toothpick.
Ensure cake is completely cool before frosting to prevent the whipped topping from melting and sliding off.
Do not overbeat the pudding mixture and fold whipped topping gently to maintain fluffiness.
Pat strawberries dry with paper towels before adding to the frosting to avoid runny topping.
You can substitute Greek yogurt with regular yogurt or sour cream (add milk to thin sour cream).
Use any flavor cake mix you prefer; vanilla or lemon also pair well.
Instant pudding mix can be swapped with cheesecake or white chocolate varieties.
Frozen strawberries can be used if fully thawed and drained.
Store cake covered in the refrigerator up to 4 days; freeze unfrosted cake up to 2 months.
Let frozen cake thaw overnight in fridge for best whipped topping texture.

Prep Time: 15 minutes
Cook Time: 25-35 minutes
Category: Desserts
Method: Baking
Cuisine: Mediterranean

Keywords: Greek yogurt strawberry cake, easy strawberry cake, moist strawberry cake, cake with Greek yogurt, quick strawberry dessert, vanilla pudding frosting, fresh strawberry cake