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

Sarah's strawberries 'n' cream cake

SmartPoints® value per serving
Total Time
1 hr
10 min
50 min
Recipe from our Cooking @ Home series 2020 and by our WW Ambassador Sarah. Follow her on Instagram @sarahs_recipes.


Fresh dates

6 individual, roughly 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. Place ½ cup 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, mash strawberries with a fork and set aside to cool.
  3. 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.
  4. 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 remaining fresh strawberries until combined. Spoon mixture into prepared tin and smooth surface.
  5. Place cream cheese and cooked strawberry mixture in a medium bowl and stir to combine. Spread evenly over cake mixture. Bake for 45 minutes, or until a skewer inserted into the middle comes out clean.
  6. Cool cake in tin for 5 minutes before turning onto a wire rack to cool.


TIP: Use very ripe bananas for maximum sweetness.