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Sarah's strawberries 'n' cream cake

Sarah's strawberries 'n' cream cake

Total Time
1 hr
10 min
50 min
Sarah (@sarahs_recipes) has created this winning combo of strawberries and cream, whipped into a healthy sweet dessert cake that looks and tastes divine.


Fresh dates

6 individual, pitted, chopped


3 medium, coarsely chopped, (see tip)


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

Oil spray

½ x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 20 cm 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 bananas, 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 of the 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. Stand cake in tin for 5 minutes before turning out 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 centre of cake top and drizzle with strawberry mixture. Serve.


COOK'S 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. TO REFRIGERATE: Store any leftover cake in a reusable container for up to 2 days.