Description
This Healthy Strawberries and Cream Cake is a naturally sweetened, lighter version of the classic dessert. Made with whole grain flour, Greek yogurt, and fresh strawberries, it’s layered with a whipped cream-style topping that’s lower in sugar but still full of flavor. Perfect for spring and summer celebrations or a guilt-free indulgence!
Ingredients
Units
Scale
- For the Cake:
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut sugar or maple syrup
- 1/4 cup melted coconut oil or olive oil
- 2 eggs (or flax eggs for vegan)
- 1/2 cup plain Greek yogurt (or plant-based yogurt)
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- For the Cream Layer:
- 1 cup Greek yogurt or coconut cream (chilled)
- 2–3 tbsp maple syrup or monk fruit sweetener
- 1 tsp vanilla extract
- Topping:
- 2 cups fresh strawberries, sliced
- Optional: extra whipped cream or mint leaves for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, coconut sugar, yogurt, almond milk, oil, and vanilla.
- Combine wet and dry ingredients until just mixed. Do not overmix.
- Divide batter evenly into pans and bake 20–25 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before assembling.
- Cream Layer:
- 7. In a bowl, mix Greek yogurt (or coconut cream), maple syrup, and vanilla until smooth and fluffy.
- Assemble:
- 8. Spread half of the cream over one cake layer. Add a layer of sliced strawberries. 9. Top with second cake layer and spread remaining cream on top. 10. Arrange fresh strawberries and garnish as desired. Chill before serving.
Notes
- Make it vegan by using flax eggs and plant-based yogurt or coconut cream.
- Add a squeeze of lemon juice to the cream for a bright twist.
- Best stored in the fridge and served cold.
Nutrition
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
