Healthy Strawberries and Cream Cake is a light and refreshing dessert that offers all the indulgence of a classic strawberries and cream treat—but with a wholesome twist. Made with nutrient-rich ingredients and natural sweeteners, this cake is a guilt-free way to satisfy your sweet tooth while still aligning with a healthier lifestyle. It’s perfect for spring and summer gatherings, birthdays, or as a lovely finish to a weeknight dinner.

Why You’ll Love This Recipe

This cake is soft, moist, and filled with the bright flavor of fresh strawberries paired with a creamy, luscious topping. Unlike traditional versions, this healthy alternative is lower in refined sugars and uses better-for-you ingredients such as whole wheat flour, Greek yogurt, and honey or maple syrup. It’s easy to make, beautiful to present, and can be adapted for various dietary preferences without losing its flavor or texture.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Whole wheat flour or almond flour
Baking powder
Baking soda
Salt
Eggs
Greek yogurt
Unsweetened applesauce
Honey or pure maple syrup
Vanilla extract
Fresh strawberries, chopped
Coconut cream or whipped Greek yogurt (for the topping)
Additional fresh strawberries (for garnish)

directions

Preheat your oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, beat the eggs, then mix in the Greek yogurt, applesauce, honey or maple syrup, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Gently fold in the chopped fresh strawberries.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely on a wire rack.
Once cooled, spread coconut cream or whipped Greek yogurt on top as the frosting.
Decorate with additional fresh strawberries before serving.

Servings and timing

This recipe makes one 8-inch round cake and serves approximately 8 to 10 people. Total time required is about 50 minutes—15 minutes for preparation and 35 minutes for baking.

Variations

Gluten-Free Option: Use a gluten-free flour blend or almond flour instead of whole wheat flour.
Vegan Version: Substitute eggs with flax eggs and use a plant-based yogurt and coconut cream for topping.
Low-Sugar: Reduce the amount of honey or maple syrup, or use a sugar-free alternative like stevia or monk fruit.
Lemon Twist: Add lemon zest and a splash of lemon juice for a citrusy note.
Layered Cake: Slice the cake horizontally and add a layer of cream and strawberries in the center for a more decorative dessert.
Berry Blend: Incorporate a mix of berries like blueberries and raspberries along with strawberries for added flavor.

storage/reheating

Store the cake in an airtight container in the refrigerator for up to 3 days. If using fresh fruit and cream topping, avoid leaving it at room temperature for extended periods. This cake is best served cold or at room temperature. Reheating is not recommended, as the topping may melt or lose its texture.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Add the cream and strawberries just before serving for the best texture and appearance.

What’s the best type of yogurt for this recipe?

Plain Greek yogurt works best for moisture and structure, but you can also use a dairy-free alternative.

Can I freeze this cake?

You can freeze the unfrosted cake for up to 2 months. Wrap it tightly and thaw in the fridge before adding the cream topping.

Is this cake suitable for kids?

Yes, it’s naturally sweetened and made with wholesome ingredients, making it a great choice for children.

Can I use frozen strawberries?

Fresh strawberries are best, but if using frozen, make sure to thaw and drain them well to avoid excess moisture.

What can I use instead of coconut cream for the topping?

Whipped Greek yogurt, ricotta cheese, or a light whipped cream alternative all work well.

Can I make cupcakes with this batter?

Yes, this batter can be used for muffins or cupcakes. Adjust the baking time to 18–22 minutes.

How do I keep the cake moist?

Using Greek yogurt and applesauce helps retain moisture naturally. Be sure not to overbake.

Does the cake taste very sweet?

It’s mildly sweet and naturally flavored. You can adjust the sweetness by adding more or less honey/maple syrup.

Can I add protein powder?

Yes, you can substitute a small portion of the flour with unflavored or vanilla protein powder, but be cautious with the texture.

Conclusion

Healthy Strawberries and Cream Cake offers a perfect balance of flavor, nutrition, and elegance. Whether you’re following a health-conscious diet or simply looking to enjoy a lighter dessert, this cake is a delicious way to celebrate the natural sweetness of strawberries with a wholesome twist. It’s easy to prepare, adaptable, and sure to impress with its fresh taste and beautiful presentation.

Healthy Strawberries and Cream Cake