Triple-Layer Strawberry Cake

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With the help of a prepared cake, this dessert is a snap to assemble; be sure to allow enough time for it to firm up in the freezer.
8 servings (serving size: 1 cake slice and 1 1/2 tablespoons sauce)


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1 (10 1/2-ounce) loaf angel food cake
2 cups sliced strawberries, divided
3 cups strawberry fat-free frozen yogurt, softened
1 tablespoon sugar
1 tablespoon orange juice


Split cake in thirds horizontally using a serrated knife; place bottom cake layer, cut side up, on a platter. Arrange 1/2 cup strawberries on cake; spread with 1 1/2 cups yogurt, and top with middle cake layer. Repeat the procedure with 1/2 cup strawberries and 1 1/2 cups yogurt. Top with remaining cake layer; freeze 2 hours.

Combine 1 cup strawberries, sugar, and orange juice in a blender, and process until smooth. Cover and chill. Serve sauce with cake.

Created date

July 2000

Nutritional Information

Calories 182
Caloriesfromfat 1 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 5.4 g
Carbohydrate 41.4 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 240 mg
Calcium 144 mg