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Skinny Strawberry Cream Cake

Posted May 01 2013 9:54am

It’s strawberry season again here in Phoenix. Everywhere I turn there are great bargains to be had on strawberries. This strawberry cream 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  strawberry shortcake .

Skinny Strawberry Cream Cake

Skinny Strawberry Cream Cake

I used cake mix to keep this skinny strawberry cream cake quick and easy, but when I make it next time I will substitute this  skinny buttermilk cake , my new go-to from scratch vanilla cake, which bakes up moist and delicious and is almost as easy as one from the box.

I used real whipped cream in this skinny strawberry cream 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 cream 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.


Skinny Strawberry Cream Cake

Skinny Strawberry Cream Cake


Skinny Strawberry Cream Cake
Prep time

Cook time

Total time


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.

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


More Weight Watchers Friendly Strawberry Desserts

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

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