Triple-Layer Strawberry Cake

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.

Yield: 8 servings (serving size: 1 cake slice and 1 1/2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 1%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 5.4g
  • Carbohydrate: 41.4g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 240mg
  • Calcium: 144mg


  • 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


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