Ingredients:
For the cake:
1 1/2 cups self-rising flour
1/2 cup unsweetened applesauce
1/3 cup granulated sweetener (like Stevia or monk fruit)
1/2 cup unsweetened almond milk
1 teaspoon vanilla extract
1/2 cup mashed strawberries
For the filling:
Sugar-free strawberry jam or preserves
Sliced fresh strawberries
For the whipped cream:
1 cup fat-free Greek yogurt
1 tablespoon powdered sweetener
1 teaspoon vanilla extract
Instructions:
Cake:
Preheat your oven to 350°F (175°C).
Mix the flour and sweetener in a bowl. Add the applesauce, almond milk, vanilla extract, and mashed strawberries. Combine until smooth.
Pour the batter into a prepared cake pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely.
Whipped Cream:
In a separate bowl, whisk together the Greek yogurt, powdered sweetener, and vanilla extract until it thickens and forms soft peaks. Refrigerate until ready to use.
Assembling:
Once the cake has cooled, slice it horizontally to create two layers.
Spread a layer of sugar-free strawberry jam on the bottom half of the cake.
Add a layer of sliced fresh strawberries on top of the jam.
Spread a portion of the whipped cream over the strawberries.
Gently place the second layer of cake on top.
Add another layer of whipped cream on the top of the cake.
Decorate with additional sliced strawberries.
W/W Points:
The points value may vary depending on the specific ingredients used, but this recipe generally offers a lighter alternative to traditional strawberry shortcake.
Enjoy this delightful dessert while staying within your W/W plan
