A Low-Sugar Strawberry Layered Greek Yogurt Cake

While still a dessert, I believe this is a healthier option.  I used unsweetened applesauce in place of some of the sugar, and I added plain Greek yogurt to give some of its calories a burst of nutrition. Layered with fresh cut strawberries and a bit of whipped cream, it is decedent and filling but not overly sweet or sugar laden. I did take that no sugar added Fed Up challenge – so cutting down on the sugar was a must.

You will find this cake to be a little dense, definitely moist, and light in flavor with a hint of citrus.  We all loved the cake, and I will most certainly be making this cake again! This recipe actually bakes cake for two cakes. I wrapped the second one in plastic wrap and placed it in the freezer for another day.

A Low-Sugar Strawberry Layered Greek Yogurt Cake

• 3/4 cup unsalted butter (1&1/2 sticks) at room temperature
• 1 cup sugar
• 1 cup applesauce at room temperature
• 4 eggs at room temperature
• 3/4 cup plain Greek yogurt at room temperature
• 1 teaspoon grated lemon zest
• 1 teaspoon grated grapefruit zest
• 1/2 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking sodaFor the Filling (each cake)1 cup heavy whipping cream
• 1 teaspoon sugar (The strawberries add a lot of natural sweetness, so I put in very little to the whipped cream – you can add more if you want it sweeter.)
• 1/2 teaspoon pure vanilla extract
• 2 pints fresh strawberries, hulled and sliced

DIRECTIONS:

1. Spray 2 eight-inch round baking pans with Pam and set aside. Preheat oven to 350 degrees.
2. Sift together flour, cornstarch, salt, and baking soda in small bowl. Set aside.
3. Using the paddle attachment, cream together butter and sugar on high speed in the bowl of an electric mixer until light and fluffy.  On medium speed add in applesauce. Then blend in eggs one and a time until incorporated. Add in Greek yogurt, zests, and vanilla scraping down the bowl as needed. Mix well.
4. On low speed add the flour mixture in small batches into the yogurt mixture. Scraping down sides as needed until all the flour is fully mixed in.  Combine just until smooth.
5. Pour batter (dividing equally) between the two pans.  Bake for 40 minutes or until toothpick poked in the center of the cake comes out clean and the cake is lightly golden brown.  Remove from oven and allow to cool in pan for 20 minutes.  Remove from pan and cool on wire rack until fully cooled.