Low Fat Strawberry Cream Cake
Indulge guilt-free with this Low Fat Strawberry Cream Cake, a delightful dessert bursting with fresh strawberry flavor and creamy goodness. Perfect for health-conscious sweet lovers, this recipe combines light and fluffy layers of cake made with egg whites and low-fat buttermilk, topped with a luscious frosting of low-fat cream cheese, non-fat Greek yogurt, and light whipped topping. The vibrant slices of fresh strawberries add natural sweetness and a pop of color to each bite. Quick to prepare and made with wholesome ingredients, this cake is ideal for gatherings or as a refreshing treat after dinner. Enjoy a slice of decadence without compromising on flavor or your healthy lifestyle.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 180 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 150 grams Granulated sugar
- 4 large Egg whites
- 180 milliliters Low-fat buttermilk
- 1.5 teaspoons Vanilla extract
- 300 grams Fresh strawberries (sliced)
- 225 grams Low-fat cream cheese
- 60 grams Powdered sugar
- 120 grams Non-fat Greek yogurt
- 120 grams Light whipped topping
Instructions
Preheat your oven to 175°C (350°F) and lightly grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a separate large bowl, whisk together the granulated sugar and egg whites until slightly frothy. Add the low-fat buttermilk and vanilla extract, and stir until combined.
Gradually add the dry ingredients into the wet ingredients, stirring just until evenly combined. Be careful not to overmix as this could result in a dense cake.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 28-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a medium bowl, beat together the low-fat cream cheese and powdered sugar until smooth and creamy.
Fold the non-fat Greek yogurt into the cream cheese mixture, followed by the light whipped topping. Mix gently until well combined.
Once the cakes have completely cooled, place one layer on a serving plate. Spread a thin layer of the cream topping over the cake, then add half of the sliced strawberries evenly on top.
Place the second cake layer on top and spread the remaining cream topping over the surface and sides of the cake.
Decorate with the remaining sliced strawberries on top as desired.
Chill the cake for at least 1-2 hours before serving to allow the frosting to set. Slice and enjoy your low-fat strawberry cream cake!
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 30% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 427.9 g | 156% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 256.9 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 727 mg | 56% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1734 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
