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Strawberry Snack Cake

bySUSANV on MARCH 19, 2009

ADD TO RECIPE BOX

A couple of weeks ago I was contacted by Sherry Lucas, the food

writer for our local newspaper, who asked if Id like to be the subject of an article. Though naturally camera-shy

(as well as people-shy), I agreed, and when she suggested that I cook a dish using something seasonal, my

very first thought was strawberries. Besides being pretty (I hoped the photographer would be smitten by them

and forget to take any photos of me), juicy strawberries from Florida have been available in our grocery stores

for the past few weeks, and weve been able to get Louisiana strawberries since early February from The

Strawberry Man, a farmer from my hometown in Louisiana who drives them up every day to sell from the back

of his truck.

So I set to work on making the best, low-fat strawberry dessert I could, baking 4 different versions of the same

recipeand gaining 5 pounds in the process! All the experimenting paid off; the final version was light and

tender. But after all that cooking, testing, and tasting, the newspaper chose to use the other recipe I madea

quinoa and asparagus dishin the article.

Never fearthe newspapers loss is your gain. Ive got the recipe, as well as these photos of the cake, right here!

Be warned that though fat-free, its no health food because of the sugar and white flour. But sometimes during

strawberry season, we just have to indulge ourselves a little.

8/6/2019 Strawberry Snack Cake

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Strawberry Snack Cake

(printer-friendly version)

Ingredients

y 1 3/4 cups cake flour

y 3/4 cup sugar

y 1 teaspoon baking soda

y 1/4 teaspoon baking powder

y 1/2 teaspoon salt

y 1/3 cup soy yogurt (see note)

y 1/2 teaspoon vanilla extract

y 1/2 cup water

y 1/2 cup vanilla soymilk

y 2 tablespoons lemon juice

y 1 pound strawberries, stemmed and sliced

y 2 tablespoons cornstarch

y 1/2 cup sugar

y 1/4 cup water

Instructions

1. Mix together flour, sugar, baking soda, baking powder, and salt. Add soy yogurt, vanilla, water, soymilk, and

lemon juice. Mix until just blendeddo not overmix. Pour into oiled 88-inch pan and bake at 350 F until a

toothpick comes out clean, about 30 minutes. Remove and allow to cool completely.

2. Combine the strawberries, cornstarch, sugar, and water in a saucepan. Cook over medium-high heat until

sauce boils and thickens. Spread over top of cake. May be served warm or chilled.

Notes

For a more tender cake, use 1/4 cup soy yogurt and 1 1/2 tablespoons canola oil; add 20 calories and 2.5 grams

of fat per serving.

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