Low-Cal Vanilla Strawberry Cake (Perfect Spring Birthday Dessert)

This cake tastes like spring in every bite—sweet strawberries, soft vanilla crumb, and a creamy finish that doesn’t weigh you down. It’s simple enough for a weeknight bake but pretty enough for a birthday centerpiece. The best part?

It’s low in calories without sacrificing flavor or texture. You’ll get a tender, bakery-style cake with a bright berry finish and a light frosting that feels celebratory, not heavy.

Why This Recipe Works

• Greek yogurt and egg whites keep the cake moist and tender while reducing fat and calories.
• Applesauce replaces some oil for a soft crumb without greasiness.
• Vanilla and almond extracts add bakery-level aroma and depth with minimal calories.
• Fresh strawberries bring natural sweetness and color, so you don’t need heavy fillings.
• Light whipped yogurt frosting gives that creamy finish with a fraction of the calories of buttercream.

What You’ll Need

• 1 1/2 cups (180 g) white whole wheat flour or all-purpose flour
• 1/2 cup (60 g) cornstarch (for a softer, lighter crumb)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 1/2 cup granulated sugar or 1/3 cup granulated sugar + 1/4 cup zero-calorie sweetener blend
• 2 large egg whites (or 1 whole egg + 1 egg white)
• 1 cup nonfat plain Greek yogurt
• 1/2 cup unsweetened applesauce
• 3 tbsp light neutral oil (canola or avocado)
• 2 tsp pure vanilla extract
• 1/4 tsp almond extract (optional but recommended)
• 1 cup finely chopped fresh strawberries (patted dry)
• 1 tsp lemon zest (optional, brightens flavor)

For the Frosting:

• 1 cup nonfat Greek yogurt
• 1 cup light whipped topping (or use whipped aquafaba for dairy-free)
• 2–3 tbsp powdered sugar or powdered sweetener
• 1 tsp vanilla extract
• Pinch of salt
• Extra sliced strawberries for topping

Step-by-Step Instructions

1. Prep the pans: Heat oven to 350°F (175°C). Line an 8-inch round pan with parchment and lightly grease the sides.

   You can also use a square 8-inch pan.

2. Mix dry ingredients: In a bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
3. Whisk wet ingredients: In a separate large bowl, whisk sugar, egg whites, yogurt, applesauce, oil, vanilla, and almond extract until smooth.
4. Combine: Add dry ingredients to wet and stir gently until just combined. Do not overmix. Fold in chopped strawberries and lemon zest.
5. Bake: Pour batter into the pan and smooth the top.

   Bake 24–30 minutes, or until a toothpick comes out clean and the top springs back.

6. Cool completely: Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool fully before frosting.
7. Make the frosting: Stir yogurt, whipped topping, powdered sugar, vanilla, and a pinch of salt until fluffy and smooth. Chill for 15 minutes to set.
8. Frost and decorate: Spread frosting over the cooled cake. Top with sliced strawberries.

   For a layered look, slice the cake horizontally and add a thin layer of frosting and berries in the middle.

9. Chill briefly (optional): Refrigerate for 20–30 minutes to help the frosting set for cleaner slices.

Storage Instructions

• Refrigerate: Store covered in the fridge for up to 3 days. The frosting stays stable and the cake stays moist.
• Make ahead: Bake the cake a day ahead and frost before serving. Keep strawberries for topping fresh.
• Freezing: Freeze unfrosted cake layers, wrapped well, for up to 2 months.

  Thaw in the fridge, then frost.

Why This is Good for You

• Lower calories, full flavor: Swaps like applesauce, yogurt, and egg whites trim calories without sacrificing texture.
• Protein boost: Greek yogurt adds protein to help you feel satisfied.
• Real fruit: Strawberries bring vitamin C, fiber, and color with minimal sugar.
• Balanced sweetness: Using part sweetener keeps the cake light without tasting “diet.”

Common Mistakes to Avoid

• Overmixing the batter: This can make the cake tough. Stir until just combined.
• Wet strawberries: Pat them dry before folding in to avoid soggy patches.
• Frosting a warm cake: Always cool completely or the frosting will melt and slide.
• Skipping cornstarch: It helps mimic cake flour for a soft, light crumb.
• Too much sweetener: If using zero-calorie sweeteners, don’t overdo it—blend with sugar for best flavor.

Variations You Can Try

• Lemon-glow version: Add 2 tbsp lemon juice and extra zest, and swap half the strawberries for raspberries.
• Dairy-free: Use coconut yogurt and whipped aquafaba; choose oil instead of yogurt if needed for structure (add 2 extra tbsp oil).
• Sheet cake: Bake in a 9×9-inch pan (reduce bake time slightly) for easy cutting and serving.
• Birthday sparkle: Stir rainbow sprinkles into the batter and top with strawberry slices for a party vibe.
• Extra protein: Replace 2 tbsp flour with vanilla whey or plant protein; add 1–2 tbsp milk if batter thickens.

FAQ

Can I use frozen strawberries?

Yes, but thaw fully, drain, and pat very dry. Chop small and toss lightly with a teaspoon of flour before folding to prevent color bleeding.

What if I don’t have cornstarch?

Use 2 cups of cake flour total and skip the cornstarch.

If using all-purpose only, the cake will still be good—just a bit denser.

Can I make this gluten-free?

Use a 1:1 gluten-free baking blend that includes xanthan gum. Check doneness early, as gluten-free blends can bake faster.

How many calories per slice?

Roughly 170–220 calories per slice for 12 slices, depending on sweetener choice and frosting amount. Exact numbers vary with brands.

Can I bake this as cupcakes?

Yes.

Fill liners two-thirds full and bake 16–20 minutes. Frost once cooled and top with a strawberry slice.

Final Thoughts

This Low-Cal Vanilla Strawberry Cake brings bright flavor, soft texture, and a celebratory look without the heavy sugar crash. It’s simple to bake, easy to customize, and special enough for any spring birthday.

Keep it chilled, slice clean, and watch it disappear slice by slice.

Low-Cal Vanilla Strawberry Cake (Perfect Spring Birthday Dessert) - Light, Fresh, and Festive

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 12 servings

Ingredients

  

• 1 1/2 cups (180 g) white whole wheat flour or all-purpose flour
• 1/2 cup (60 g) cornstarch (for a softer, lighter crumb)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 1/2 cup granulated sugar or 1/3 cup granulated sugar + 1/4 cup zero-calorie sweetener blend
• 2 large egg whites (or 1 whole egg + 1 egg white)
• 1 cup nonfat plain Greek yogurt
• 1/2 cup unsweetened applesauce
• 3 tbsp light neutral oil (canola or avocado)
• 2 tsp pure vanilla extract
• 1/4 tsp almond extract (optional but recommended)
• 1 cup finely chopped fresh strawberries (patted dry)
• 1 tsp lemon zest (optional, brightens flavor)
• 1 cup nonfat Greek yogurt
• 1 cup light whipped topping (or use whipped aquafaba for dairy-free)
• 2–3 tbsp powdered sugar or powdered sweetener
• 1 tsp vanilla extract
• Pinch of salt
• Extra sliced strawberries for topping

Instructions

 

• Prep the pans: Heat oven to 350°F (175°C). Line an 8-inch round pan with parchment and lightly grease the sides.You can also use a square 8-inch pan.
• Mix dry ingredients: In a bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
• Whisk wet ingredients: In a separate large bowl, whisk sugar, egg whites, yogurt, applesauce, oil, vanilla, and almond extract until smooth.
• Combine: Add dry ingredients to wet and stir gently until just combined. Do not overmix. Fold in chopped strawberries and lemon zest.
• Bake: Pour batter into the pan and smooth the top.Bake 24–30 minutes, or until a toothpick comes out clean and the top springs back.
• Cool completely: Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool fully before frosting.
• Make the frosting: Stir yogurt, whipped topping, powdered sugar, vanilla, and a pinch of salt until fluffy and smooth. Chill for 15 minutes to set.
• Frost and decorate: Spread frosting over the cooled cake. Top with sliced strawberries.For a layered look, slice the cake horizontally and add a thin layer of frosting and berries in the middle.
• Chill briefly (optional): Refrigerate for 20–30 minutes to help the frosting set for cleaner slices.