Ingredients:
- For the cake:
- 1 1/2 cups self-rising flour
- 1/2 cup unsweetened applesauce
- 1/3 cup granulated sweetener (like Stevia or monk fruit)
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup mashed strawberries
- For the filling:
- Sugar-free strawberry jam or preserves
- Sliced fresh strawberries
- For the whipped cream:
- 1 cup fat-free Greek yogurt
- 1 tablespoon powdered sweetener
- 1 teaspoon vanilla extract
Instructions:
- Cake:
- Preheat your oven to 350°F (175°C).
- Mix the flour and sweetener in a bowl. Add the applesauce, almond milk, vanilla extract, and mashed strawberries. Combine until smooth.
- Pour the batter into a prepared cake pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely.
- Whipped Cream:
- In a separate bowl, whisk together the Greek yogurt, powdered sweetener, and vanilla extract until it thickens and forms soft peaks. Refrigerate until ready to use.
- Assembling:
- Once the cake has cooled, slice it horizontally to create two layers.
- Spread a layer of sugar-free strawberry jam on the bottom half of the cake.
- Add a layer of sliced fresh strawberries on top of the jam.
- Spread a portion of the whipped cream over the strawberries.
- Gently place the second layer of cake on top.
- Add another layer of whipped cream on the top of the cake.
- Decorate with additional sliced strawberries.
W/W Points:
The points value may vary depending on the specific ingredients used, but this recipe generally offers a lighter alternative to traditional strawberry shortcake.
Enjoy this delightful dessert while staying within your W/W plan