Photo of Strawberry syrup cake by WW

Strawberry syrup cake

Points® value
Total Time
1 hr 15 min
15 min
1 hr
A fruity topping that tastes as good as it looks.


Caster Sugar

135 g

Low Fat Spread

75 g

Egg, whole, raw

3 medium, raw

Vanilla Extract

1 teaspoon(s), level

White Self Raising Flour

175 g

Tesco Low Fat Greek Style Natural Yogurt

165 g

Medium fat soft cheese

100 g


400 g

Agave Syrup

3 tablespoon(s), level

0% fat natural Greek yogurt

150 g


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 450g loaf tin with cooking spray and line with baking paper.
  2. Put the sugar and low-fat spread into a large mixing bowl and beat together until well combined. Add the eggs, one at a time, beating well between each addition, then fold in the low-fat natural Greek yogurt and vanilla until fully incorporated.
  3. Sift the flour into the mixture and carefully fold through. Put into the prepared tin and bake for 50 minutes to 1 hour until risen and golden and a skewer inserted into the centre of the cake comes out clean.
  4. Leave the cooked cake to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.
  5. To make a strawberry compote, put half of the strawberries in a pan with half of the agave syrup and 2 tablespoons water. Bring to a boil over a medium heat, then reduce to a simmer and cook for 5 minutes, or until the strawberries have broken down completely. Use a hand blender to blitz to a purée, then pass the mixture through a fine sieve. Set aside to cool completely.
  6. In a bowl, whisk together the yogurt, soft cheese and remaining agave syrup, then spread over the top of the cake, using a palette knife.
  7. Decorate the top of the cake with the remaining strawberries, then drizzle over the compote.