Fresh Strawberry cake

This fresh strawberry cake is to die for. So easy to make and can also be made gluten-free. I used a lot less sugar and whole wheat pastry flour, which is better for you!

Strawberry cake from eatgood4life.com

Do you want a simple and luxurious fresh Strawberry cake that you can enjoy with hardly any work? This is it.

You pretty much just have to mix all of the batter ingredients and bake it. Then just mix the Greek yogurt, and sugar with heavy cream and top with the fresh strawberries. This strawberry cake is not complicated at all, I promise!!

I got the recipe from my coconut and lime cake I made a while back and decreased the sugar content even further, so it is a little bit better for you!! I hate when all you can taste is the sugar on cakes, cookies, and any baking goods for that matter. The best way to control this is by baking yourself from scratch and this cake could be a great place to start :-) Just saying!!

By the way have you seen the weight of a nation series that started on HBO on Monday night? I love it. Very inspiring, powerful and shocking to some. This is a very powerful and informative documentary that I highly recommend for every one to watch. I wish I could show it to everyone I know :-)

Anyhow, let me know if you try this simple and yummy fresh Strawberry cake. It is to die for.

Enjoy!!

Moist and fresh trawberry cake from eatgood4life.com

I used 1 teaspoon of marmalade reduced with a teaspoon of water to glaze the strawberries to give them a bit of a shine. You don’t have to do this but they just look prettier!!

So after cooling the cake you can place the heavy cream and Greek yogurt mixture over the cake followed by the chopped strawberries and serve. It is that simple :-)

Strawberry easy cake from eatgood4life.comStrawberry fresh cake from eatgood4life.com

I think you can do any other fruit you like. Fresh raspberries and blueberries will work really good for this!!

Fresh strawberry cake from eatgood4life.com

This is a very yummy cake and not that sweet at all. The cake batter only has 1/2 cup unrefined sugar. The Greek yogurt and heavy cream mixture has 4 tablespoons.

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Fresh Strawberry cake

Miryam's original recipe

Yield: 8-10 servings

Ingredients:

1 1/2 cup whole wheat pastry flour
3/4 cup almond milk
1 teaspoon aluminum free baking powder
1/2 teaspoon aluminum free baking soda
1/2 cup olive oil, minus two tablespoons
1 teaspoon vanilla extract
1/2 cup unrefined sugar
2 eggs
Topping
1 cup heavy cream
1 cup low fat Greek Yogurt
4 tablespoons unrefined sugar, or maple syrup
2 cups organic fresh strawberries cut in half

Directions:

Preheat oven to 350F. Grease and flour a 9-inch round cake pan.

In a mixing bowl, I use a wire whisk to do this, combine eggs, milk, sugar, vanilla extract and oil. Add flour, baking soda and baking powder.

Pour the batter into the prepared pan and bake until golden, 40-50 minutes or until a tester inserted into the center comes out clean. Cool for 20-30 minutes, then turn onto a cooling wire rack and cool completely.

In a bowl whip the heavy cream with the sugar until you get firm peaks. Fold in the Greek Yogurt. Spoon this mixture over the cake and place strawberries on top.
Store in the fridge until ready to serve.
Inspired by La Mia Vita Dolce
Nutrition facts calculated based on the recipe giving 8 servings.

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17 comments

  1. Those look incredible! And whole wheat pastry flour! Love it! I’m definitely going to have to give these a try. Thanks for the awesome recipe!

  2. Oh Boy, these are fantastic! I too am looking for the ultimate chocolate cupcake recipe.

  3. Miryam…que bonitos y que ricos!!! me encanta el mousse.
    kisses

  4. mm these look heavenly and the picture is perfect!

  5. Sounds amazing and I really want to try it, but is there anyway to exclude the coffee without harming the recipe? Thanks!

    • I actually used ghiradelli semi sweet hot chocolate instead of coffee since I don’t drink coffee, and I couldn’t be happier. This recipe is divine! I also cut out a cylindar shape from each cupcake, filled with homemade hocolate mousse and topped with the mousse frosting. Death by chocolate…mousse! Best chocolate cupcake recipe ever so thanks for sharing!!!

    • That is awesome. I am glad you liked them :-)

  6. EmiRoo,

    you can use warm water instead of the coffee, it should work that way.

    Thanks for visiting my blog

  7. This is my sixth try at a lowfat chocolate cupcake recipe and it is by far the best one. I did my typical adjustment of 4 egg whites instead of 2 eggs, and due to lack of items in my fridge/pantry, I used chocolate soy milk instead of regular milk and dark chocolate pudding instead of applesauce. Moist. Chocolatey. Delicious

  8. Hi Deebee,

    thanks so much for the nice compliments, I am really glad you liked them.
    Thanks for visiting my blog :-)

  9. the mousse would be fine the next day.. let’s say if i put it into a ziplock bag and refrigerated it, THEN piped it on the cupcakes the next day, right? JW!

  10. can i use half all purpose flour and half whole wheat flour instead of whole wheat pastry flour? thanks.

  11. Rabiya,

    of course, although the whole wheat flour tends to be a little bit more grainy than whole wheat pastry flour but since you are mixing it with all purpose you should be ok.

    When you are done using your whole wheat pastry flour if you can access whole wheat pastry flour I would suggest obtaining that for your pantry next time :-)

    Let me know how the recipe turns out :-)

  12. I just made this icing for the first time.. It’s amazing!!!!! Thank you!!!!

  13. Thank Goodness. A mommy blog that actually has the recipe and not 40 photos. Truly – much obliged. Thank you for being a grown up person actually serious about posting food recipes. You should be a shining example of what mommy bloggers should do.

  14. How long does the frosting last before going flat?  Or does it go flat?

    • I am not sure honestly…It is heavy cream so I think after a long while perhaps a bit, especially if is sitting in a warm place. If the frosting remains in the fridge or cool place probably longer. I would just frost the cupcakes right before serving! I hope this helps. Thanks for stopping by.

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