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Use different components in your dish. The key to reducing weight is to keep your calorie consumption under control. When eating ready-made meals, such as cakes, this is most simply accomplished by checking the calorie count on the product’s information label. Ascertain that the calories consumed do not surpass your daily calorie requirement. However, if you’re ready to create a cake from scratch, it’s really rather simple to bake a low-calorie cake. This is accomplished by replacing high-fat/calorie items with low-fat/calorie alternatives. Substitute cake flour for white flour, for example. Substitute a healthier olive oil with regular oil. Instead of using a full egg, instead use two egg whites. Do you see where I’m heading with this?

Simple solutions like the ones listed above not only minimize the calorie content of your cakes, but they also keep their shape. After baking, the cakes will remain soft and spongy, but they will be significantly healthier. In addition, instead of using butter to grease the cake pan, you might use non-stick pans. Brown sugar may be used instead of white sugar.

How To Make Strawberry Cake with Strawberry Buttercream Frosting Low 

Ingredients

CAKE

  • 2 cups granulated sugar
  • 1 cup (8 oz.) unsalted butter, softened, plus more for greasing pans
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 ½ cups (about 14 7/8 oz.) all-purpose flour, plus more for dusting pans
  • 2 teaspoons baking powder
  • ½ teaspoon table salt
  • ¾ cup half-and-half
  • 1 cup finely chopped fresh strawberries (about 7 oz.)
  • ½ teaspoon red liquid food coloring

STRAWBERRY BUTTERCREAM FROSTING

  • 1 ½ cups (12 oz.) unsalted butter, softened
  • 8 cups (about 2 lb.) powdered sugar
  • 1 cup finely chopped fresh strawberries (about 7 oz.)
  • 1 teaspoon fresh lemon juice (from 1 lemon)
  • 1 teaspoon vanilla extract
  • ½ teaspoon table salt

Directions Instructions

  1. Prepare the Cake: Preheat oven to 350°F. Beat sugar and butter with a heavy-duty electric stand mixer on medium speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time; beat on low speed just until incorporated after each addition. Stir in vanilla.
  2. Whisk together flour, baking powder, and salt in a medium bowl. Add to sugar mixture alternately with half-and-half, beginning and ending with flour mixture; beat on low speed just until combined after each addition. Fold in strawberries and red food coloring.
  3. Divide batter evenly among 3 greased and floured 8-inch round cake pans. Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, about 20 minutes.
  4. Cool cakes in pans on wire racks until cool enough to handle, about 20 minutes. Invert cakes onto wire racks to cool completely, about 1 hour.
  5. Prepare the Strawberry Buttercream Frosting: Beat butter with a heavy-duty electric stand mixer on medium speed until smooth, about 1 minute. Add powdered sugar, and beat until fluffy, about 5 minutes. Add strawberries, lemon juice, vanilla, and salt; beat just until smooth.
  6. Assemble the Cake: Place 1 cake layer on a cake plate; spread with an even layer of Strawberry Buttercream Frosting. Repeat 2 times with 2 cake layers and frosting. Spread top and sides of cake with remaining frosting.

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