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

Sarah's strawberries 'n' cream cake

4
3
1
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
10 min
Cook
50 min
Serves
8
Difficulty
Easy
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!

Ingredients

Fresh dates

6 individual, pitted, chopped

Banana

3 medium, coarsely chopped

Egg(s)

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

Instructions

  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.

Notes

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.