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Skinny Strawberry Cake Simple and Healthy Treat

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- 1 ½ cups fresh strawberries - ½ cup low-fat Greek yogurt - 1 ½ cups whole wheat flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsweetened applesauce - ½ cup honey or pure maple syrup - 2 large eggs - 1 teaspoon vanilla extract - Optional: Powdered sugar for dusting Using fresh ingredients is key for a tasty cake. Fresh strawberries bring bright flavor and color. The low-fat Greek yogurt adds moisture and protein. Whole wheat flour gives the cake a nice texture. It also makes it a bit healthier. Baking powder and baking soda help the cake rise. Salt balances the sweetness and enhances flavor. Applesauce replaces oil or butter, keeping it light. Honey or maple syrup adds natural sweetness. The eggs help bind everything together and add richness. Finally, vanilla extract rounds out the flavors. You can dust the top with powdered sugar for a pretty finish. The ingredients work together to create a cake that is simple, healthy, and delicious. For the complete recipe, check the full recipe section. - Preheat oven to 350°F (175°C) - Grease and dust an 8-inch round cake pan To start, I preheat my oven to 350°F. This step is key to getting the cake to rise well. While the oven heats, I prepare my cake pan. I grease it with a little oil or butter. Then, I dust it with flour to help the cake come out easily after baking. - Combine whole wheat flour, baking powder, baking soda, and salt Next, I mix my dry ingredients. In a medium bowl, I combine 1 ½ cups of whole wheat flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. I whisk these together well. This mix gives the cake a nice rise and keeps it light. - Beat unsweetened applesauce, honey (or maple syrup), eggs, and vanilla extract In a separate large bowl, I focus on my wet ingredients. I beat together ½ cup of unsweetened applesauce, ½ cup of honey (or maple syrup), 2 large eggs, and 1 teaspoon of vanilla extract. I use an electric mixer, but a whisk works too. I mix until everything is smooth and well combined. - Gently fold dry mix into wet mix - Incorporate low-fat Greek yogurt and sliced strawberries Now, it's time to combine the two mixes. I gently fold the dry mix into the wet mix. I do this slowly to avoid overmixing, which can make the cake tough. Next, I add ½ cup of low-fat Greek yogurt. This gives the cake moisture and flavor. Then, I fold in 1 ½ cups of sliced strawberries, saving some for later. - Pour batter into the prepared pan - Bake for 25-30 minutes, check doneness with a toothpick Once the batter is ready, I pour it into my prepared pan. I spread it evenly using a spatula. Then, I place it in the oven to bake for 25-30 minutes. I check for doneness by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready! - Cool in the pan for 10 minutes, then transfer to a wire rack - Optional: Dust with powdered sugar and add strawberry garnish After baking, I take the cake out and let it cool in the pan for about 10 minutes. This makes it easier to remove. Then, I transfer it to a wire rack to cool completely. For a little fun, I dust the top with powdered sugar and add some fresh strawberries for garnish. This makes the cake look pretty and inviting. Enjoy this lovely treat! For the full recipe, check out the earlier section. To get the best texture, avoid overmixing the batter. Mixing too much can make the cake tough. When you combine the wet and dry ingredients, mix gently until they are just blended. This keeps the cake light and fluffy. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean with a few crumbs, your cake is ready. If it has wet batter on it, bake for a few more minutes. You can swap out regular sugar with alternative sweeteners like honey or pure maple syrup. These options add sweetness without all the extra calories. They also bring a unique flavor to the cake. Greek yogurt is different from regular yogurt. It is thicker and has more protein. Using Greek yogurt in this cake makes it moist and adds a creamy texture. Regular yogurt is fine, but it won't give the same richness. For a beautiful presentation, top the cake with fresh strawberries. You can arrange them in a pattern or simply scatter them on top. This adds a pop of color and makes it look appetizing. You can also serve each slice with a dollop of whipped Greek yogurt. This makes each bite creamy and adds a nice touch. Plus, it pairs well with the fresh strawberries on top. {{image_4}} You can make this cake even more fun by adding flavors. Try adding lemon zest for a fresh twist. It brightens the cake and pairs well with strawberries. You can also add fruit purées like mango or peach for a unique taste. Adjusting the sweetness is easy too. If you want a less sweet cake, cut back on the honey or maple syrup. This will let the natural strawberry flavor shine more. For a gluten-free version, swap the whole wheat flour for almond or coconut flour. Almond flour gives a rich taste and a moist texture. Coconut flour is lighter but absorbs more moisture. If you use coconut flour, add an extra egg or more yogurt to keep the cake moist. Both options will create a delicious and fluffy cake. To make this cake vegan, you need to replace the eggs. You can use flax eggs or chia seeds mixed with water. For each egg, mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water. Let it sit until it thickens. For yogurt, you can use plant-based yogurt like almond or coconut yogurt. This way, everyone can enjoy this tasty treat! To keep your cake moist, wrap it well. Use plastic wrap or foil. Place it in an airtight container. This helps seal in the freshness. Store it in the fridge for up to five days. The cooler air keeps the cake tasty and soft. If you want to save some for later, freezing works great. Slice the cake into pieces. Wrap each slice in plastic wrap tightly. Then, put them in a freezer bag. This helps prevent freezer burn. You can freeze the cake for up to three months. When you're ready to eat, thaw the cake in the fridge overnight. For a quicker method, leave it on the counter for a few hours. This keeps the texture nice and fluffy. To enjoy the cake warm, use an oven or microwave. If using an oven, preheat it to 350°F (175°C). Place the slice on a baking sheet. Heat for about 10 minutes. This way, the cake regains its soft texture. If you prefer the microwave, warm it for about 15-20 seconds. Check often to avoid overheating. The cake should be warm but not hot. This keeps all the flavors intact. To make a healthier strawberry cake, consider these options: - Use whole wheat flour instead of white flour. - Replace sugar with honey or maple syrup. - Add unsweetened applesauce to cut fat. - Use low-fat Greek yogurt for creaminess. These swaps help lower calories and sugar while keeping the cake moist and tasty. Each choice adds fiber and nutrients, making your dessert a better option. Yes, you can use frozen strawberries! However, they may change the cake's texture and flavor. Frozen strawberries have more moisture. This can lead to a denser cake. Thaw and drain them before mixing in. This way, your cake stays light and fluffy. This cake lasts about 3 to 5 days in the refrigerator. Store it in an airtight container to keep it fresh. You can also freeze it for longer storage. Wrapped well, it can last up to 3 months in the freezer. Pair your skinny strawberry cake with these tasty options: - Whipped Greek yogurt for a creamy touch. - Fresh strawberries for added flavor. - A drizzle of honey or maple syrup for sweetness. - A scoop of low-fat ice cream for fun. These toppings add extra flavor and make the cake even better. To help your cake rise, follow these tips: - Preheat your oven to the right temperature. - Use fresh baking powder and baking soda. - Measure ingredients accurately for the best results. - Avoid overmixing the batter. This can make it dense. These steps ensure a fluffy, well-risen cake every time. For the full recipe, check out the details above. This blog post covered everything you need to create a healthy strawberry cake. You learned about the fresh, dry, and wet ingredients to use, plus detailed steps to bake perfectly. I shared helpful tips for success, variations for different diets, and how to store your cake. Making this cake is simple and fun! You’ll enjoy a delicious treat without feeling guilty. Baking can be an exciting journey, so don’t hesitate to explore your own twists on this recipe. Happy baking!
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Looking for a light and delicious dessert? This Skinny Strawberry Cake is a simple and healthy treat you can whip up in no time! Packed with fresh strawberries, whole wheat flour, and Greek yogurt, this cake keeps it tasty without the guilt. Whether you’re baking for a special occasion or just to satisfy your sweet tooth, my easy recipe will help you enjoy every bite. Let’s get started!

Ingredients

Fresh Ingredients for the Cake

– 1 ½ cups fresh strawberries

– ½ cup low-fat Greek yogurt

Dry Ingredients

– 1 ½ cups whole wheat flour

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ¼ teaspoon salt

Wet Ingredients

– ½ cup unsweetened applesauce

– ½ cup honey or pure maple syrup

– 2 large eggs

– 1 teaspoon vanilla extract

– Optional: Powdered sugar for dusting

Using fresh ingredients is key for a tasty cake. Fresh strawberries bring bright flavor and color. The low-fat Greek yogurt adds moisture and protein. Whole wheat flour gives the cake a nice texture. It also makes it a bit healthier.

Baking powder and baking soda help the cake rise. Salt balances the sweetness and enhances flavor. Applesauce replaces oil or butter, keeping it light. Honey or maple syrup adds natural sweetness. The eggs help bind everything together and add richness. Finally, vanilla extract rounds out the flavors.

You can dust the top with powdered sugar for a pretty finish. The ingredients work together to create a cake that is simple, healthy, and delicious. For the complete recipe, check the full recipe section.

Step-by-Step Instructions

Preparing the Oven and Cake Pan

– Preheat oven to 350°F (175°C)

– Grease and dust an 8-inch round cake pan

To start, I preheat my oven to 350°F. This step is key to getting the cake to rise well. While the oven heats, I prepare my cake pan. I grease it with a little oil or butter. Then, I dust it with flour to help the cake come out easily after baking.

Mixing the Dry Ingredients

– Combine whole wheat flour, baking powder, baking soda, and salt

Next, I mix my dry ingredients. In a medium bowl, I combine 1 ½ cups of whole wheat flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. I whisk these together well. This mix gives the cake a nice rise and keeps it light.

Mixing the Wet Ingredients

– Beat unsweetened applesauce, honey (or maple syrup), eggs, and vanilla extract

In a separate large bowl, I focus on my wet ingredients. I beat together ½ cup of unsweetened applesauce, ½ cup of honey (or maple syrup), 2 large eggs, and 1 teaspoon of vanilla extract. I use an electric mixer, but a whisk works too. I mix until everything is smooth and well combined.

Combining Wet and Dry Ingredients

– Gently fold dry mix into wet mix

– Incorporate low-fat Greek yogurt and sliced strawberries

Now, it’s time to combine the two mixes. I gently fold the dry mix into the wet mix. I do this slowly to avoid overmixing, which can make the cake tough. Next, I add ½ cup of low-fat Greek yogurt. This gives the cake moisture and flavor. Then, I fold in 1 ½ cups of sliced strawberries, saving some for later.

Baking the Cake

– Pour batter into the prepared pan

– Bake for 25-30 minutes, check doneness with a toothpick

Once the batter is ready, I pour it into my prepared pan. I spread it evenly using a spatula. Then, I place it in the oven to bake for 25-30 minutes. I check for doneness by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready!

Cooling and Serving

– Cool in the pan for 10 minutes, then transfer to a wire rack

– Optional: Dust with powdered sugar and add strawberry garnish

After baking, I take the cake out and let it cool in the pan for about 10 minutes. This makes it easier to remove. Then, I transfer it to a wire rack to cool completely. For a little fun, I dust the top with powdered sugar and add some fresh strawberries for garnish. This makes the cake look pretty and inviting. Enjoy this lovely treat! For the full recipe, check out the earlier section.

Tips & Tricks

Baking Techniques for Success

To get the best texture, avoid overmixing the batter. Mixing too much can make the cake tough. When you combine the wet and dry ingredients, mix gently until they are just blended. This keeps the cake light and fluffy.

Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean with a few crumbs, your cake is ready. If it has wet batter on it, bake for a few more minutes.

Healthy Ingredient Substitutions

You can swap out regular sugar with alternative sweeteners like honey or pure maple syrup. These options add sweetness without all the extra calories. They also bring a unique flavor to the cake.

Greek yogurt is different from regular yogurt. It is thicker and has more protein. Using Greek yogurt in this cake makes it moist and adds a creamy texture. Regular yogurt is fine, but it won’t give the same richness.

Decorating the Cake

For a beautiful presentation, top the cake with fresh strawberries. You can arrange them in a pattern or simply scatter them on top. This adds a pop of color and makes it look appetizing.

You can also serve each slice with a dollop of whipped Greek yogurt. This makes each bite creamy and adds a nice touch. Plus, it pairs well with the fresh strawberries on top.

Variations

Flavor Additions

You can make this cake even more fun by adding flavors. Try adding lemon zest for a fresh twist. It brightens the cake and pairs well with strawberries. You can also add fruit purées like mango or peach for a unique taste. Adjusting the sweetness is easy too. If you want a less sweet cake, cut back on the honey or maple syrup. This will let the natural strawberry flavor shine more.

Gluten-Free Option

For a gluten-free version, swap the whole wheat flour for almond or coconut flour. Almond flour gives a rich taste and a moist texture. Coconut flour is lighter but absorbs more moisture. If you use coconut flour, add an extra egg or more yogurt to keep the cake moist. Both options will create a delicious and fluffy cake.

Vegan Adaptation

To make this cake vegan, you need to replace the eggs. You can use flax eggs or chia seeds mixed with water. For each egg, mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water. Let it sit until it thickens. For yogurt, you can use plant-based yogurt like almond or coconut yogurt. This way, everyone can enjoy this tasty treat!

Storage Info

Refrigerating Leftovers

To keep your cake moist, wrap it well. Use plastic wrap or foil. Place it in an airtight container. This helps seal in the freshness. Store it in the fridge for up to five days. The cooler air keeps the cake tasty and soft.

Freezing the Cake

If you want to save some for later, freezing works great. Slice the cake into pieces. Wrap each slice in plastic wrap tightly. Then, put them in a freezer bag. This helps prevent freezer burn. You can freeze the cake for up to three months.

When you’re ready to eat, thaw the cake in the fridge overnight. For a quicker method, leave it on the counter for a few hours. This keeps the texture nice and fluffy.

Reheating Tips

To enjoy the cake warm, use an oven or microwave. If using an oven, preheat it to 350°F (175°C). Place the slice on a baking sheet. Heat for about 10 minutes. This way, the cake regains its soft texture.

If you prefer the microwave, warm it for about 15-20 seconds. Check often to avoid overheating. The cake should be warm but not hot. This keeps all the flavors intact.

FAQs

How do I make a healthier strawberry cake?

To make a healthier strawberry cake, consider these options:

– Use whole wheat flour instead of white flour.

– Replace sugar with honey or maple syrup.

– Add unsweetened applesauce to cut fat.

– Use low-fat Greek yogurt for creaminess.

These swaps help lower calories and sugar while keeping the cake moist and tasty. Each choice adds fiber and nutrients, making your dessert a better option.

Can I use frozen strawberries instead?

Yes, you can use frozen strawberries! However, they may change the cake’s texture and flavor. Frozen strawberries have more moisture. This can lead to a denser cake. Thaw and drain them before mixing in. This way, your cake stays light and fluffy.

How long does this cake last?

This cake lasts about 3 to 5 days in the refrigerator. Store it in an airtight container to keep it fresh. You can also freeze it for longer storage. Wrapped well, it can last up to 3 months in the freezer.

What can I serve with skinny strawberry cake?

Pair your skinny strawberry cake with these tasty options:

– Whipped Greek yogurt for a creamy touch.

– Fresh strawberries for added flavor.

– A drizzle of honey or maple syrup for sweetness.

– A scoop of low-fat ice cream for fun.

These toppings add extra flavor and make the cake even better.

How do I ensure my cake rises well?

To help your cake rise, follow these tips:

– Preheat your oven to the right temperature.

– Use fresh baking powder and baking soda.

– Measure ingredients accurately for the best results.

– Avoid overmixing the batter. This can make it dense.

These steps ensure a fluffy, well-risen cake every time. For the full recipe, check out the details above.

This blog post covered everything you need to create a healthy strawberry cake. You learned about the fresh, dry, and wet ingredients to use, plus detailed steps to bake perfectly. I shared helpful tips for success, variations for different diets, and how to store your cake.

Making this cake is simple and fun! You’ll enjoy a delicious treat without feeling guilty. Baking can be an exciting journey, so don’t hesitate to explore your own twists on this recipe. Happy baking!

- 1 ½ cups fresh strawberries - ½ cup low-fat Greek yogurt - 1 ½ cups whole wheat flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsweetened applesauce - ½ cup honey or pure maple syrup - 2 large eggs - 1 teaspoon vanilla extract - Optional: Powdered sugar for dusting Using fresh ingredients is key for a tasty cake. Fresh strawberries bring bright flavor and color. The low-fat Greek yogurt adds moisture and protein. Whole wheat flour gives the cake a nice texture. It also makes it a bit healthier. Baking powder and baking soda help the cake rise. Salt balances the sweetness and enhances flavor. Applesauce replaces oil or butter, keeping it light. Honey or maple syrup adds natural sweetness. The eggs help bind everything together and add richness. Finally, vanilla extract rounds out the flavors. You can dust the top with powdered sugar for a pretty finish. The ingredients work together to create a cake that is simple, healthy, and delicious. For the complete recipe, check the full recipe section. - Preheat oven to 350°F (175°C) - Grease and dust an 8-inch round cake pan To start, I preheat my oven to 350°F. This step is key to getting the cake to rise well. While the oven heats, I prepare my cake pan. I grease it with a little oil or butter. Then, I dust it with flour to help the cake come out easily after baking. - Combine whole wheat flour, baking powder, baking soda, and salt Next, I mix my dry ingredients. In a medium bowl, I combine 1 ½ cups of whole wheat flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. I whisk these together well. This mix gives the cake a nice rise and keeps it light. - Beat unsweetened applesauce, honey (or maple syrup), eggs, and vanilla extract In a separate large bowl, I focus on my wet ingredients. I beat together ½ cup of unsweetened applesauce, ½ cup of honey (or maple syrup), 2 large eggs, and 1 teaspoon of vanilla extract. I use an electric mixer, but a whisk works too. I mix until everything is smooth and well combined. - Gently fold dry mix into wet mix - Incorporate low-fat Greek yogurt and sliced strawberries Now, it's time to combine the two mixes. I gently fold the dry mix into the wet mix. I do this slowly to avoid overmixing, which can make the cake tough. Next, I add ½ cup of low-fat Greek yogurt. This gives the cake moisture and flavor. Then, I fold in 1 ½ cups of sliced strawberries, saving some for later. - Pour batter into the prepared pan - Bake for 25-30 minutes, check doneness with a toothpick Once the batter is ready, I pour it into my prepared pan. I spread it evenly using a spatula. Then, I place it in the oven to bake for 25-30 minutes. I check for doneness by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready! - Cool in the pan for 10 minutes, then transfer to a wire rack - Optional: Dust with powdered sugar and add strawberry garnish After baking, I take the cake out and let it cool in the pan for about 10 minutes. This makes it easier to remove. Then, I transfer it to a wire rack to cool completely. For a little fun, I dust the top with powdered sugar and add some fresh strawberries for garnish. This makes the cake look pretty and inviting. Enjoy this lovely treat! For the full recipe, check out the earlier section. To get the best texture, avoid overmixing the batter. Mixing too much can make the cake tough. When you combine the wet and dry ingredients, mix gently until they are just blended. This keeps the cake light and fluffy. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean with a few crumbs, your cake is ready. If it has wet batter on it, bake for a few more minutes. You can swap out regular sugar with alternative sweeteners like honey or pure maple syrup. These options add sweetness without all the extra calories. They also bring a unique flavor to the cake. Greek yogurt is different from regular yogurt. It is thicker and has more protein. Using Greek yogurt in this cake makes it moist and adds a creamy texture. Regular yogurt is fine, but it won't give the same richness. For a beautiful presentation, top the cake with fresh strawberries. You can arrange them in a pattern or simply scatter them on top. This adds a pop of color and makes it look appetizing. You can also serve each slice with a dollop of whipped Greek yogurt. This makes each bite creamy and adds a nice touch. Plus, it pairs well with the fresh strawberries on top. {{image_4}} You can make this cake even more fun by adding flavors. Try adding lemon zest for a fresh twist. It brightens the cake and pairs well with strawberries. You can also add fruit purées like mango or peach for a unique taste. Adjusting the sweetness is easy too. If you want a less sweet cake, cut back on the honey or maple syrup. This will let the natural strawberry flavor shine more. For a gluten-free version, swap the whole wheat flour for almond or coconut flour. Almond flour gives a rich taste and a moist texture. Coconut flour is lighter but absorbs more moisture. If you use coconut flour, add an extra egg or more yogurt to keep the cake moist. Both options will create a delicious and fluffy cake. To make this cake vegan, you need to replace the eggs. You can use flax eggs or chia seeds mixed with water. For each egg, mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water. Let it sit until it thickens. For yogurt, you can use plant-based yogurt like almond or coconut yogurt. This way, everyone can enjoy this tasty treat! To keep your cake moist, wrap it well. Use plastic wrap or foil. Place it in an airtight container. This helps seal in the freshness. Store it in the fridge for up to five days. The cooler air keeps the cake tasty and soft. If you want to save some for later, freezing works great. Slice the cake into pieces. Wrap each slice in plastic wrap tightly. Then, put them in a freezer bag. This helps prevent freezer burn. You can freeze the cake for up to three months. When you're ready to eat, thaw the cake in the fridge overnight. For a quicker method, leave it on the counter for a few hours. This keeps the texture nice and fluffy. To enjoy the cake warm, use an oven or microwave. If using an oven, preheat it to 350°F (175°C). Place the slice on a baking sheet. Heat for about 10 minutes. This way, the cake regains its soft texture. If you prefer the microwave, warm it for about 15-20 seconds. Check often to avoid overheating. The cake should be warm but not hot. This keeps all the flavors intact. To make a healthier strawberry cake, consider these options: - Use whole wheat flour instead of white flour. - Replace sugar with honey or maple syrup. - Add unsweetened applesauce to cut fat. - Use low-fat Greek yogurt for creaminess. These swaps help lower calories and sugar while keeping the cake moist and tasty. Each choice adds fiber and nutrients, making your dessert a better option. Yes, you can use frozen strawberries! However, they may change the cake's texture and flavor. Frozen strawberries have more moisture. This can lead to a denser cake. Thaw and drain them before mixing in. This way, your cake stays light and fluffy. This cake lasts about 3 to 5 days in the refrigerator. Store it in an airtight container to keep it fresh. You can also freeze it for longer storage. Wrapped well, it can last up to 3 months in the freezer. Pair your skinny strawberry cake with these tasty options: - Whipped Greek yogurt for a creamy touch. - Fresh strawberries for added flavor. - A drizzle of honey or maple syrup for sweetness. - A scoop of low-fat ice cream for fun. These toppings add extra flavor and make the cake even better. To help your cake rise, follow these tips: - Preheat your oven to the right temperature. - Use fresh baking powder and baking soda. - Measure ingredients accurately for the best results. - Avoid overmixing the batter. This can make it dense. These steps ensure a fluffy, well-risen cake every time. For the full recipe, check out the details above. This blog post covered everything you need to create a healthy strawberry cake. You learned about the fresh, dry, and wet ingredients to use, plus detailed steps to bake perfectly. I shared helpful tips for success, variations for different diets, and how to store your cake. Making this cake is simple and fun! You’ll enjoy a delicious treat without feeling guilty. Baking can be an exciting journey, so don’t hesitate to explore your own twists on this recipe. Happy baking!

Skinny Strawberry Cake

Indulge in a light and delightful dessert with our Skinny Strawberry Cake! This simple and healthy treat features fresh strawberries, whole wheat flour, and Greek yogurt, making it a guilt-free indulgence. Perfect for special occasions or a sweet craving, this easy recipe keeps the joy of baking accessible. Click through now to discover how to whip up this delicious cake and enjoy every bite while keeping it healthy!
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Ingredients
  

1 ½ cups fresh strawberries, hulled and thinly sliced

1 ½ cups whole wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsweetened applesauce

½ cup honey or pure maple syrup

2 large eggs

1 teaspoon vanilla extract

½ cup low-fat Greek yogurt

Optional: Powdered sugar for dusting

Optional: Additional fresh strawberries for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing and lightly dusting it with flour, or opt to line the bottom with parchment paper for easy removal.

    In a medium mixing bowl, thoroughly combine the whole wheat flour, baking powder, baking soda, and salt. Whisk together until the dry ingredients are evenly mixed.

      In a separate large mixing bowl, combine the unsweetened applesauce, honey (or maple syrup), eggs, and vanilla extract. Beat the mixture with an electric mixer or a whisk until it becomes smooth and thoroughly blended.

        Add the Greek yogurt to the wet ingredients and stir gently until it is fully integrated into the mixture, creating a creamy consistency.

          Gradually fold the dry ingredient mixture into the wet mixture, mixing carefully until just combined. Take care not to overmix, as this can affect the cake's texture.

            Gently incorporate the sliced strawberries into the batter, reserving a few slices for garnishing the finished cake.

              Pour the batter into your prepared cake pan, spreading it out evenly with a spatula.

                Bake in the preheated oven for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean, with a few moist crumbs sticking to it.

                  After baking, remove the cake from the oven and let it cool in the pan for about 10 minutes. Afterwards, carefully transfer the cake to a wire rack to cool completely.

                    Once fully cooled, dust the top of the cake with powdered sugar for a decorative touch and arrange the reserved fresh strawberries on top.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8

                        - Presentation Tips: Serve each slice on individual plates, topping with a generous dollop of whipped Greek yogurt and a fresh strawberry for a delightful visual appeal. This lightened-up cake celebrates the natural sweetness of strawberries while remaining refreshingly delicious. Enjoy!

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