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This Strawberry Cream Cake is one I made last year, but never got around to posting until now. It’s a winner in my book.
Easy and delicious, I think I prefer it to traditional strawberry shortcake.
Recipe Notes
I used cake mix to keep this 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 strawberry cake too.
Truwhip (natural whipped topping) is another alternative, but when I calculated the Points, 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.
How Many Calories and WW Points in Strawberry Whipped Cream Cake?
By keeping the servings small, you can enjoy a slice of this strawberry cake for 193 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
8 SmartPoints (Green plan)
8 SmartPoints (Blue plan)
8 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
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.
If you’ve made this Low-Fat Strawberry Whipped Cream Cake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Strawberry Whipped Cream Cake Recipe
Ingredients
- 9 ounces white or vanilla cake mix (1/2 of an 18-ounce package)
- 1 egg white
- 1/2 cup water
- 3 tablespoons vegetable oil
- 1/2 teaspoon vanilla
- 3 ounces plain non-fat yogurt (1/2 of a 6-ounce container)
- 1/4 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
Instructions
- Position an oven rack in the center of the oven and preheat the oven to 350F degrees. Coat an 8-inch round baking pan with cooking spray, then dust it with flour.
- In a large bowl beat 9 ounces of cake mix (about 1/2 an 18-oz. package), the egg white, water, oil, vanilla and 3 ounces yogurt with an electric mixer (affiliate link) until well blended, 2 to 3 minutes.
- 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.
- 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 1/2 the preserves over the bottom layer. Cover with half the whipped cream or whipped topping and half the strawberries.
- Top with the remaining layer, cut side down. Coat with the remaining preserves and whipped topping.
- Arrange the remaining strawberries over the top.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 8 SmartPoints (Blue plan) 8 SmartPoints (Purple plan) 5 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
