Happy Day, friends! …Oh, and if it’s not (yet) as happy as you’d like it to be just – just because we all have good days and bad days, right? I’m here to treat you with this Low-Calorie Healthy Strawberries & Cream Cake in hopes to make yours (and maybe someone else’s who you’ll be sharing this cake with?) day happier and sweeter!
Low Calorie & Healthy Strawberries and Cream Cake!
Remember when I posted this Basic Yellow Cake Recipe?
It seemed a bit… boring and way too basic at first sight, right? But there was a reason to that! That reason was to provide you with the recipe that you can then tweak and twist to make all sorts of pretty and elaborate things with it!
Such as this Low-Calorie Healthy Strawberries & Cream Cake! With the basic fluffy Yellow Cake layers and the fresh strawberry filling between them, it’s covered with the wonderfully creamy low-calorie Cream Cheese Frosting! Although the Low-Calorie Strawberries & Cream Cake looks somewhat complicated to make, I promise that altogether it won’t take more than 30 minutes of prep time to mix up the dough, frost and decorate it!
TIP: if you really want to cut the time down, instead of making your own strawberry filling, you can just use a low-sugar store-bought jelly like this one! 🙂 OK, I am not including the time when the cake layers are being baked – because that’s the downtime when you can relax and enjoy a cup of coffee!) 🙂So, what do you think? Let’s make it? 🙂
Low Calorie Strawberries and Cream Cake!
The Low Calorie Strawberries and Cream Cake is healthy, all-natural, high in protein, low in sugar and fat and easy to make! Yet it's super-sweet, creamy, moist and decadent!
For the Low-Calorie Cake Layers
- 1 cup white whole wheat flour
- 2/3 cup fructose sugar
- 2 eggs
- 3 egg whites
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Strawberry Filling
- 1 cup fresh strawberries
- 2 tbsp fructose sugar
- 1 tsp cornstarch
For the Low-Calorie Cream Cheese Frosting
- 4 oz fat-free cream cheese
- 8 oz fat-free ricotta cheese
- 1/3 cup fructose sugar
- 1 tsp vanilla extract
To make the cake layers preheat the oven to 350 F. Line a 8 inch round cake pan with parchment or drizzle with some oil. (If you don't want to cut your cake into layers you can also bake each layer separately. You will need 3 pans then)
Whisk all the dry ingredients except for the sugar together.
Whip the eggs, egg whites and sugar until light and foamy.
Note: if you want your cake to be really airy, separate the whites from the yolks and whip the yolks and sugar first. Then whip the whites separately.
Fold dry mixture into the whipped eggs and stir until incorporated.
Pour the dough into a baking pan.
Bake for about 40 minutes for one layer cake and about 10 minutes each if you'll be baking each layer separately. When the toothpicks inserted in the middle comes out clean - the cake is done! Let the cake cool before taking out of the pan for about 10 minutes.
To make the Strawberry Filling put strawberries, corn starch and sugar in a processor or a blender and pulse until incorporated. (If you like to bite into the little chunks of the strawberries, don't puree them completely!)
Heat the berry mixture over a low flame constantly stirring. Let it boil for at least 2 minutes. Cool to the room temperature before smearing over the cake.
To make the Cream Cheese Frosting put all the frosting ingredients in your food processor and process until very smooth.
To ensemble the cake cut the cake into 3 layers (unless you baked them separately). Generously smear the Strawberry Filling over the first and second layers. Smear just a bit of the filling over the top layer.
Frost the cake with 1/3 of the Cream Cheese Frosting making sure that the frosting covers all the gaps between the layers. Smear the rest of the frosting all over creating pretty swirls and peaks.
Decorate with some fresh berries and enjoy!