Welcome to our comprehensive guide on making the delicious and delightful WW Strawberry Froasted Strawberry Sheet Cake. This recipe has been meticulously crafted to ensure that every bite is as satisfying as it is low in SmartPoints. Perfect for special occasions or as a sweet treat during the week, this cake not only pleases the palate but also aligns with your Weight Watchers (WW) goals.

Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour (120g)
  • 1 cup granulated sugar (200g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsweetened applesauce (120g)
  • ½ cup Greek yogurt, non-fat (120g)
  • ¼ cup vegetable oil (60ml)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced (150g)

For the Strawberry Frosting:

  • 1 cup non-fat Greek yogurt (240g)
  • ½ cup reduced-fat cream cheese (120g), softened
  • ¼ cup powdered sugar (30g)
  • 1 teaspoon vanilla extract
  • ½ cup fresh strawberries, pureed (75g)

For Garnish:

  • Whole strawberries, for decoration (optional)

Instructions

1. Prepare the Oven and Baking Pan

  1. Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by lightly greasing it or lining it with parchment paper. This will ensure that your cake releases easily after baking.

2. Mix the Dry Ingredients

  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. These dry ingredients are crucial for the cake’s structure and sweetness, and proper mixing ensures an even rise.

3. Combine the Wet Ingredients

  1. In another bowl, combine the applesauce, Greek yogurt, vegetable oil, eggs, and vanilla extract. Mix these ingredients until well blended. The applesauce and Greek yogurt contribute to the cake’s moisture and tenderness while keeping the fat content low.

4. Combine Wet and Dry Ingredients

  1. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid over-mixing, as this can result in a dense cake. The batter should be smooth with a few lumps.

5. Fold in Fresh Strawberries

  1. Gently fold in the diced fresh strawberries. These strawberries will add both flavor and texture to your cake. Be careful not to overmix, as the strawberries can break down and affect the batter’s consistency.

6. Bake the Cake

  1. Pour the batter into the prepared baking pan and spread it evenly. Place the pan in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean.

7. Cool the Cake

  1. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. After that, transfer the cake to a wire rack to cool completely. This cooling step is essential before applying the frosting.

8. Prepare the Strawberry Frosting

  1. While the cake is cooling, prepare the frosting. In a medium bowl, beat together the non-fat Greek yogurt and reduced-fat cream cheese until smooth. Gradually add the powdered sugar and continue to beat until fully incorporated.
  2. Add the vanilla extract and strawberry puree to the mixture, stirring until the frosting is light and creamy. This frosting is lower in fat and calories compared to traditional options but still rich in flavor.

9. Frost the Cake

  1. Once the cake is completely cool, spread the strawberry frosting evenly over the top using a spatula. You can also add a decorative layer of whole strawberries if desired.

10. Chill and Serve

  1. Refrigerate the frosted cake for at least 30 minutes before serving. Chilling helps the frosting set and enhances the flavors. Cut into squares and enjoy!

Nutritional Information

  • Serving Size: 1 piece (1/12 of the cake)
  • Calories per Serving: Approximately 150
  • Total Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 40mg
  • Sodium: 150mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 1g
  • Sugars: 16g
  • Protein: 5g

WW SmartPoints

  • Freestyle/SmartPoints: 5 per serving

Tips and Variations

  • For a dairy-free version, substitute almond milk or another plant-based milk for the Greek yogurt and use dairy-free cream cheese.
  • If fresh strawberries are not available, frozen strawberries can be used. Just ensure they are thawed and drained well before use to avoid excess moisture.
  • Experiment with different flavors by adding a touch of lemon zest to the batter or using a different fruit for the frosting.

Storage

  • Leftovers should be stored in an airtight container in the refrigerator. The cake will keep for up to 5 days.

Conclusion

This WW Strawberry Froasted Strawberry Sheet Cake offers a scrumptious balance of sweetness and tanginess while being mindful of your SmartPoints. With its moist texture, delightful strawberry flavor, and creamy frosting, it’s a perfect choice for satisfying your dessert cravings without straying from your health goals. Enjoy this guilt-free treat and share the joy with friends and family!