Strawberry Shortcake Cake
Sweet strawberries are nestled between layers of sponge cake and a cream filling in this easy cake. We add nonfat vanilla Greek yogurt to whipped cream to lighten up the filling and give it a little tang.
Source: EatingWell.com, April 2018
Gallery
Read the full recipe after the video.
Ingredients
Directions
Tips
Tip: To bring eggs to room temperature, either set them out on the counter for 15 minutes or submerge them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes; the eggs will beat to a greater volume.
To make ahead: Wrap cooled cake airtight and refrigerate for up to 5 days or freeze for up to 3 months. Defrost at room temperature.
Nutrition Facts
Serving Size: 1 slice
Per Serving:
263 calories; protein 5.7g; carbohydrates 40.2g; dietary fiber 1.3g; sugars 26.6g; fat 9.1g; saturated fat 5.3g; cholesterol 69.4mg; vitamin a iu 357IU; vitamin c 22.3mg; folate 44.6mcg; calcium 99.6mg; iron 1.2mg; magnesium 12mg; potassium 148.2mg; sodium 193.9mg; thiamin 0.1mg; added sugar 23g.
Exchanges:
1 1/2 fat, 1 1/2 other carbohydrate, 1 starch