Simply Sensational Strawberry Cake


  • nonstick cooking spray
  • 3 cups all-purpose flour
  • 2 tsps. baking powder
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 3/4 cups egg substitute, cholesterol-free, beaten
  • 1 cup plain yogurt, fat-free
  • 1 1/2 cup POLANER Sugar Free Strawberry Preserves, or sugar free peach preserves, divided


Preparation time: 15 minutes Bake time: 35 minutes Cool time: 30 minutes

HEAT oven to 350°F. Lightly coat 10-inch fluted tube pan with cooking spray.

COMBINE flour, baking powder and baking soda in medium bowl; set aside.

BEAT butter and sugar in large mixer bowl until blended. Beat in egg substitute until well blended. Alternately add flour mixture and

yogurt, beating after each addition until well blended.

SPOON 1 cup preserves onto batter; gently fold, swirling preserves into batter. Pour batter into prepared pan.

BAKE 45 to 50 minutes until wooden pick inserted near center comes out clean.

COOL in pan on wire rack 15 minutes. Remove from pan to rack to cool completely.

MICROWAVE remaining 1⁄2 cup preserves on High 30 to 45 seconds, stirring as needed, until melted. Drizzle over cooled cake.

Makes 16 servings


If the preserves seem too thick to

drizzle easily, stir in water, 1

teaspoon at a time, to desired


For a special touch, add a dollop of

light whipped topping and a fresh

strawberry to each slice of cake.
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