Sweet strawberries are nestled between layers of sponge cake and a cream filling in this easy cake. We add nonfat vanilla Greek yogurt to whipped cream to lighten up the filling and give it a little tang.
½ cup reduced-fat milk
4 tablespoons butter, plus more for pans
1 ½ cups all-purpose flour
2 teaspoons baking powder
3 large eggs, at room temperature (see Tip)
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup sugar
1 pound strawberries, quartered
¼ cup sugar
¼ teaspoon vanilla extract
½ cup heavy cream
2 tablespoons confectioners' sugar
1 cup nonfat vanilla Greek yogurt
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