This is a strawberry and cream cake with a bit of a healthy kick to it. Less sugar was used in favour of agave syrup for the sponge and the creamy filling is a mix of double cream and greek yogurt. And I crammed the cake full of fresh strawberries!
As the summer begins to set in, this is a lovely little cake to make for guests or to bring as a homemade gift for someone. Sharing is caring afterall! I made this cake for my mums birthday and mum, dad, my brother and Phill all gave me the thumbs up. The addition of agave syrup actually made the cake quite dense and filling which I like. Agave syrup is a natural sweetener sweet and is widely considered a healthier alternative to sugar and the likes of maple syrup because it has a relatively low glycemic index value (great for people like me whom suffer from low blood sugar at times). And I’ve a new-found love of greek yogurt and am having it regularly, especially on the weekends with granola and fresh fruit. It’s so nice combined with some cream in this recipe so read on and find out how easy this little cake is to make!
220g self-raising flour
220g butter, softened
165g caster sugar
50g agave syrup
1tsp baking powder
1tsp lemon zest
1/2 tsp vanilla extra
Cream filling ingredients:
250ml double cream, whipped
100g greek yogurt
125g strawberries, chopped
3tblsp sugar-free raspberry jame
1 tsp honey (or use agave syrup)
squeeze of lemon juice
What you’ll need:
2x 20in round cake tins, greased with butter
1. Preheat the oven to 180C (or a little bit lower for a fan oven).
2. Place the flour, butter, baking powder and sugar in a large bowl and use an electric whisk to beat the ingredients together until they are well combined.
3. Add in the agave syrup to the mixture and whisk a little more.
4. Slowly whisk in an egg at a time to the mixture, then add your lemon zest and vanilla extract.
5. Divide the mixture evenly across the two cake tins and place in the oven for 20 minutes.
6. Prepare your filling by whipping up your cream and then folding in the yogurt, honey and raspberries.
7. Chop the strawberries and squeeze some lemon juice over them.
8. Once your sponge has been removed from the oven and left to cool, spread the jame over the top of ne of the sponges, followed by the cream mixture and finishing off with the chopped strawberries. Place the second sponge on top of the filling and decorate with a single strawberry and a dusting of icing sugar.