Strawberry Shortcake
Traditional strawberry shortcake but with White Mountain Yogurt in place of the usual sour cream. This gives this cake a soft texture and a light tang that you’ll love!
- Dessert
Ingredients
- Cake:
- 2½ cups all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- 1¾ cups sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 large egg whites
- 2½ tsp vanilla extract
- ½ tsp almond extract (optional but recommended)
- ⅔ cup White Mountain Yogurt
- ¾ cup milk
- Filling:
- 3 cups fresh strawberries, sliced or diced
- 2 tbsp strawberry jam
- Extra strawberries for garnish
- Frosting:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- ¾ tsp vanilla extract
- 2¼ cups cold heavy whipping cream
directions
- Make the Cake:
- Preheat oven to 350°F.
- Grease and line three 8-inch cake pans.
- In a medium bowl, mix flour, baking powder, and salt.
- n another bowl, beat sugar, oil, eggs, egg whites, vanilla & almond extracts. Add White Mountain Yogurt and mix. Add half the dry mix, then milk, then the rest of the dry mix—mix gently.
- Pour into pans and bake 18–22 mins until a toothpick comes out clean. Let cool.
- Strawberry Filling:
- Mix strawberries with strawberry jam. Set aside.
- Whipped Frosting:
- Beat cream cheese, powdered sugar & vanilla until smooth.
- Slowly add cold cream while mixing—whip until thick and fluffy.
- Assemble:
- Layer cake → whipped frosting → strawberries. Repeat. Finish with frosting and top with fresh berries.
