Healthier strawberry cake sounds like an oxymoron right? There are ways to bump up the health value of a cake and still enjoy your cake. (Have your cake and eat it too?) Sorry, it is still early and my Husband is full of things like that.
We have a lot of diabetics in our family so when I was presented with a #SilkFruit recipe challenge. I immediately thought about the cake recipe we use for them because it removes some of the sugar so everyone can enjoy. The ingredient this time was Silk Fruit&Protein, challenge accepted! Please note that this is not a recipe for people like Michael. He likes the heavy frosting and full of sugar cakes. This is a light cake and is great if you want to indulge without feeling too terrible guilty. I promise it tastes great though!
Here are my ingredients for the cake recipe. I am sure there are homemade recipes for a cake batter that you could modify even more for less sugar but for time’s sake I just used some handy dandy Duncan Hines. I might be getting more ambitious in the kitchen but I am not to homemade cake batter just yet.
While the cakes were baking I mixed in 1/2 cup of Silk Fruit&Protein in Strawberry Banana with 1 tub of light Cool Whip. I transferred it to a bowl and put it in the refrigerator to chill until it was time to frost the cakes. The Silk Fruit&Protein is an easy way add flavor to pretty much any recipe and I know because I spent Sunday cooking all day with it!
I baked the cakes per the instructions right on the box. When they came out I put them in the refrigerator to cool for about an hour while I cut up the strawberries. I had read that it is easier to cut off the dome of a cake if you start with a chilled cake.
After I flipped my cake I took a fork and poked a bunch of holes in it. I took 1/2 cup of Silk and poured it over each of the 2 layers of cake (1/4 cup each layer). It makes the cake really moist and enhances the flavor. You could get away with adding more and it would be even moister but that is a personal preference for you.
If I had to go back and do it again I would try and put a thicker layer of frosting in between the layers. I was worried about running out and that is just silly because I had leftovers. So don’t make the same mistake as me!
You can see that I didn’t do the best job making the cakes even but when all is said and done no one can tell. I guess it just depends on how much of a perfectionist you are. Keep in mind if you are using frosting you should flip that top layer crumbly side down so you don’t get crumbs in your frosting! For me it worked because Cool Whip is really light and easy to spread.
I used a spatula to frost the cake and once that was done I grabbed my strawberries from the fridge to place on the cake. You might want to put the cake in the fridge once you are done frosting to get it cold again but that would depend on the temperature of your house. Unless you have the most perfect strawberries you are going to have to play around with the sizes around the edge of your cake.
Make sure you check out my full shopping trip and even more pictures of the cooking process in my Google+ album.
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