Skinny Strawberry Cake

Skinny Strawberry Cake

Skinny Strawberry Cake

This skinny strawberry cake is one I made last year but never got around to posting. It’s a winner in my book.

Easy and delicious, I think I prefer it to traditional strawberry shortcake.

The Skinny on Skinny Strawberry Cake

I used cake mix to keep this skinny strawberry cake quick and easy. (If you prefer a cake made from scratch, this skinny buttermilk cake would work well.)

I used real whipped cream in this skinny strawberry cake too. Truwhip (natural whipped topping) is another alternative, but when I calculated the PointsPlus it came out the same using it as the whipped cream, so I opted for the real thing since I think it tastes better and I had some  heavy cream in fridge ready and waiting.

By keeping the servings small you can enjoy a slice of this skinny strawberry cake for 193 calories and 5 PointsPlus. The more I focus on slowing down and really savoring my sweet indulgences, the more I realize a little serving of dessert is all my body really wants or needs.


Skinny Strawberry Cream Cake

Skinny Strawberry Cream Cake

Skinny Strawberry Cake
Prep time
Cook time
Total time
light white cake layered with strawberries and whipped cream, this skinny strawberry cake is a winner.
Recipe type: Dessert
Serves: 10
  • 9 ounces of white or vanilla cake mix (1/2 of an 18 ounce package)
  • 1 egg white
  • ½ cup water
  • 3 tablespoons vegetable oil
  • ½ teaspoon vanilla
  • 3 ounces plain non fat yogurt (1/2 of a 6 ounce container)
  • ¼ cup strawberry all-fruit preserves, melted
  • 1-1/2 cups whipped cream (3/4 cup heavy cream whipped with 1 tablespoon confectioner's sugar to make 1-1/2 cups) or natural whipped topping such as Truwhip
  • 1 pint strawberries, washed, hulled and sliced
  1. Position an oven rack in the center of the oven and preheat the oven to 350 degrees. Coat an 8-inch round baking pan with cooking spray, then dust it with flour.
  2. In a large bowl beat 9 ounces of cake mix (about ½ a package), the egg white, water, oil, vanilla and 3 yogurt with an electric mixer until well blended, 2 to 3 minutes.
  3. Pour the cake batter into the prepared pan and bake until a wooden toothpick inserted in the center comes out clean, 25 to 35 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Carefully remove the cake from the pan and place it on the rack to cool completely.
  4. Split the cooled cake horizontally into 2 layers. (I use a thin serrated bread knife.) Place the bottom layer cut side up on a cake plate. Spread ½ the preserves over the bottom layer. Cover with half the whipped cream or whipped topping and half the strawberries.
  5. Top with the remaining layer, cut side down. Coat with the remaining preserves and whipped topping. Arrange the remaining strawberries over the top.
Cook's Notes
Nutritional Estimates (1/10th): 193 calories, 6.2 g fat, 31.4 g carbs, 0.7 g fiber, 2.5 g protein and 5 Weight Watchers PointsPlus

*PointsPlus® for skinny strawberry cake calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

If you liked skinny strawberry cake you might also like:

Easy Strawberry Shortcake Cookies
Weight Watchers Frozen Strawberry Layer Cake
Skinny Strawberry Almond Crumble
Strawberries in Red Wine and Cassis

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