![- 1 ½ cups whole wheat flour - 1 cup coconut sugar (or you can substitute with granulated sugar) - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup unsweetened applesauce - 1 teaspoon pure vanilla extract - 2 large egg whites - 1 cup fresh strawberries, hulled and sliced These ingredients create a light and tasty cake. Whole wheat flour adds fiber and nutrition. Coconut sugar gives a subtle sweetness with a lower glycemic index. Baking powder and baking soda help the cake rise. Applesauce keeps the cake moist while lowering fat. The vanilla adds depth, and the egg whites keep it light. Fresh strawberries burst with flavor and color. - ½ cup plain Greek yogurt - Powdered sugar for dusting - Other possible substitutions Plain Greek yogurt adds creaminess and protein to the cake. You can use it instead of some applesauce if you like. Dusting with powdered sugar gives the cake a nice finish. You can also swap in other sweeteners or flour types that fit your diet. Experimenting with these can create a cake that is perfect for you! For the full recipe, check out the section labeled Full Recipe. 1. Start by preheating your oven to 350°F (175°C). This step gets the oven ready for baking. 2. Prepare a 9-inch round cake pan. You can grease it lightly or line the bottom with parchment paper for easy removal. 3. In a large bowl, mix the dry ingredients. Combine 1 ½ cups of whole wheat flour, 1 cup of coconut sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisk these together until well blended. 1. In a separate bowl, blend the wet ingredients. Use 1 cup of unsweetened applesauce, 1 teaspoon of pure vanilla extract, and 2 large egg whites. 2. Whisk these until the mix is smooth and combined. This step adds moisture and flavor to our cake. 1. Gradually pour the wet mix into the dry mix. Stir gently with a spatula until just combined. Be careful not to over-mix, as this can make the cake dense. 2. Fold in the sliced strawberries and ½ cup of plain Greek yogurt. Ensure they are evenly mixed without breaking the strawberries. 3. Carefully pour the batter into the prepared cake pan. Use a spatula to smooth the top for an even surface. 4. Bake in the oven for about 25-30 minutes. Check doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready. 5. Once baked, remove the cake from the oven. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. 6. For a sweet finish, dust the top with powdered sugar before serving. This adds a lovely touch! For the full recipe, check the initial section. - Avoiding over-mixing: When you mix your ingredients, do it gently. Over-mixing makes the cake tough. Stop mixing once the flour disappears. This keeps your cake light and fluffy. - Ensuring strawberries are evenly distributed: Fold the sliced strawberries into the batter carefully. This helps them spread throughout the cake. It also prevents them from breaking apart too much. You want to see those lovely strawberry pieces in every bite! - Presentation ideas: Serve the cake on a nice plate. Add a few sliced strawberries around the edges. This makes the cake look fresh and inviting. You can also place a dollop of Greek yogurt next to it for a creamy touch. - Optional toppings and garnishes: If you want extra sweetness, dust the top with powdered sugar. You can also drizzle a bit of honey or maple syrup on top. These small touches elevate your cake's look and taste. - Lower calorie swaps and ingredient alternatives: Use applesauce instead of oil or butter. This cuts calories and adds moisture. You can also swap coconut sugar for a sugar substitute. This helps reduce sugar content while keeping the flavor. Consider using almond or oat flour for a gluten-free option. These swaps keep your cake healthy and delicious! {{image_4}} You can switch up the fruit in your Skinny Strawberry Cake. Try using other berries like blueberries, raspberries, or blackberries. Each berry brings a unique flavor. You can also use seasonal fruits. Peaches, cherries, or even apples work well in this cake. Adding citrus zest can give your cake a fresh twist. Consider using lemon or orange zest for a bright flavor. You can also mix in chocolate chips or nuts. Both options add rich taste and texture. If you need a gluten-free option, substitute the whole wheat flour with almond or coconut flour. This keeps the cake light and fluffy. For a dairy-free option, replace Greek yogurt with a plant-based yogurt. This keeps the cake moist without dairy. To store leftovers in the fridge, first let the cake cool completely. Once cool, cover the cake with plastic wrap or place it in an airtight container. This helps keep the cake moist. You can store it in the fridge for up to five days. If you want to keep it fresh longer, consider slicing it before storing. For long-term storage, freezing is a great option. To freeze the strawberry cake, first wrap it tightly in plastic wrap. Then, place it in a freezer bag or an airtight container. This protects it from freezer burn. The cake can last in the freezer for up to three months. When you're ready to enjoy it, just thaw it in the fridge overnight. To reheat the cake, the best method is to use the oven. Preheat your oven to 350°F (175°C). Place the cake in a baking dish and cover it with foil. Heat for about 10-15 minutes or until warm. This keeps the cake soft and moist. You can also microwave individual slices for about 20-30 seconds. Just be careful not to overheat, as it can dry out the cake. For the full recipe, check out the [Full Recipe]. This cake has about 150 calories per slice. It uses whole wheat flour and coconut sugar, which keeps calories lower. By using applesauce and egg whites, it also cuts down on fat. This makes it a tasty and healthier choice. Yes, you can use frozen strawberries! They work well in this recipe. Just be sure to thaw them first and drain any excess liquid. This helps keep the cake from getting soggy. To make this cake vegan, replace the egg whites with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. You can also use a dairy-free yogurt in place of Greek yogurt. You can serve this cake with fresh whipped cream or a dollop of Greek yogurt. Adding more fresh strawberries on top makes it look pretty. Ice cream or a fruit sauce can also be great choices to enhance the dessert. For the full recipe, check out the complete guide. This blog post covered how to make a delicious Skinny Strawberry Cake. We explored essential and optional ingredients, from whole wheat flour to fresh strawberries. I shared step-by-step instructions for mixing and baking, along with tips for perfect results. You learned about variations, storage, and common FAQs. Baking can be easy and fun, especially with this recipe. Try it with your favorite fruits or toppings. Enjoy a tasty treat that fits your lifestyle!](https://eataroundit.com/wp-content/uploads/2025/05/7d16ee45-c519-4d81-aa1a-ff865081f876-250x250.webp)
Skinny Strawberry Cake
Indulge in a guilt-free dessert with my Skinny Strawberry Cake, a delightful and easy recipe made with wholesome ingredients like whole wheat flour and fresh strawberries. This cake is not only delicious but also packed with nutrition. Discover tips for ingredient swaps, serving ideas, and storage solutions that make baking a breeze. Click to explore this healthy treat and impress your friends and family with a cake they'll love!