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Photo of Sarah's strawberries 'n' cream cake by WW

Sarah's strawberries 'n' cream cake

1 - 6
PersonalPoints™ per serving
Total Time
1 hr 5 min
10 min
50 min
Recipe from our Cooking @ Home series 2020 and by our WW Ambassador Sarah. Follow her on Instagram @sarahs_recipes. This satisfying cake utilises fruit to bring sweetness, so you can have your cake and eat it too!


Fresh dates

6 individual, pitted, chopped


3 medium, coarsely chopped


3 medium

Vanilla essence

2 tsp

Baking powder

2 tsp

97% fat-free cottage cheese

½ cup(s), (125g)

Quick oats

2 cup(s), (180g)

Fresh strawberries

250 g, chopped

White sugar

1 tsp

Light cream cheese

2 tbs


  1. Preheat oven to 180°C. Lightly spray a 20cm round cake tin with oil and line base with baking paper.
  2. Combine dates and 1 tablespoon boiling water in a medium microwave-safe bowl. Cover and microwave on High (100%) for 1 minute. Mash dates with a fork.
  3. Process banana, eggs, vanilla, baking powder, cottage cheese and date mixture in a food processor until smooth. Transfer mixture to a large bowl, fold through oats and two-thirds fresh strawberries until combined. Spoon mixture into prepared tin and smooth surface. Bake for 45 minutes, or until a skewer inserted into the centre comes out clean. Cool cake in tin for 5 minutes before turning onto a wire rack to cool.
  4. Meanwhile, place remaining strawberries, sugar and 1 tablespoon water in a small saucepan. Cook over medium heat for about 4 minutes or until strawberries are soft. Remove from heat and set aside to cool.
  5. Spread cream cheese over the top of cake and drizzle with strawberry mixture. Serve.


TIPS: Use very ripe bananas for maximum sweetness. For a different finish, you can combine the cooked strawberry mixture and cream cheese and spread onto the top of the cake before baking in step 3.