Triple-Layer Strawberry Cake

Name: Triple-Layer Strawberry Cake
Yield: 8 servings (serving size: 1 cake slice and 1 1/2 tablespoons sauce)
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

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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.

Recipe by Cooking Light July 2000

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Recipe Summary

Yield:

8 servings (serving size: 1 cake slice and 1 1/2 tablespoons sauce)

Nutrition Info

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

Directions

Step 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.

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

Nutrition Facts

Per Serving:

182 calories; calories from fat 1%; fat 0.3g; poly fat 0.1g; protein 5.4g; carbohydrates 41.4g; fiber 0.9g; iron 0.2mg; sodium 240mg; calcium 144mg.

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Triple-Layer Strawberry Cake

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Recipe Summary

Ingredients

Directions

Nutrition Facts

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Triple-Layer Strawberry Cake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Triple-Layer Strawberry Cake