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
More From Cooking Light
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
Ingredients
- 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
Preparation
- 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.
Triple-Layer Strawberry Cake Recipe at a Glance
- COURSE: Desserts, Cakes/Frostings
- CONVENIENCE: Entertaining, Freezable, Kid-Friendly, Make-Ahead, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Blender
- OCCASION: Spring, Summer, Easter, Mother's Day, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
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