Diabetic-Friendly Layered Strawberry Apricot Cake
This delightful Diabetic-Friendly Layered Strawberry Apricot Cake is perfect for celebrating special occasions without compromising on health. Full of flavor, this cake features four light and airy layers of white cake, enriched with the sweet-tart freshness of strawberries and a luscious layer of low-sugar apricot preserves. Ideal for birthdays, anniversaries, or any celebration, this cake is not only a delicious treat for your loved ones but also thoughtful for those managing their sugar intake. The ease of preparation combined with its impressive appearance makes it a fantastic choice for any gathering. Elevate the experience by pairing it with a zero-sugar frosting for a truly indulgent finish!
N/A
Servings
100
Calories
15
Ingredients
Ingredients
Splenda granular
1.5 cups (Granulated sweetener)
Cake flour
3.75 cups (Sifted)
Baking powder
1.5 teaspoons (Dry ingredient)
Baking soda
1 teaspoon (Dry ingredient)
Sugar
1/4 cup (Granulated)
Unsalted butter
2/3 cup (Softened)
Egg whites
7 (Separated from yolks)
Buttermilk
1.25 cups (Liquid)
Vanilla extract
1 tablespoon (Liquid)
Almond extract
1/2 teaspoon (Liquid)
Butter
1/2 cup (Softened for frosting)
Fat-free cream cheese
2 (8-ounce) packages (Softened)
Vanilla extract (for frosting)
2 teaspoons (Liquid)
Low-sugar apricot preserves
3/4 cup (Spreadable)
Strawberries
1 pint (Thinly sliced)
Instructions
1
Preheat the oven to 350°F (175°C) and lightly spray two 9-inch round cake pans with cooking spray. Set aside.
2
In a medium mixing bowl, sift together the cake flour, Splenda, baking powder, baking soda, and sugar. Mix on low speed until blended.
3
Add the softened butter to the dry mixture and beat on low speed for 2-3 minutes until the mixture is smooth and creamy.
4
Incorporate the egg whites, mixing on low speed until fully incorporated. Scrape down the sides of the bowl and increase the speed to medium-high, beating for an additional 1-2 minutes until the batter is light and fluffy.
5
Carefully add the buttermilk, vanilla extract, and almond extract to the batter. Mix on medium speed until all ingredients are well combined and smooth.
6
Divide the cake batter equally between the prepared pans and smooth the tops with a spatula.
7
Bake in the preheated oven for 20-25 minutes, or until the edges are slightly golden and a toothpick inserted in the center comes out clean.
8
Allow the cakes to cool in the pans for 10-15 minutes before carefully removing them and transferring to wire racks to cool completely.
9
While the cakes cool, prepare the icing: In a medium bowl, beat the softened butter and Splenda until fully incorporated. Then, add the fat-free cream cheese and mix until smooth and free of lumps, about 1 minute.
10
Scrape down the sides of the bowl and add the vanilla extract, mixing well until fully combined.
11
Once the cake layers are cool, using a serrated knife, carefully slice each cake layer in half horizontally, resulting in a total of four layers.
12
Place the first layer of cake on a cake stand or serving plate. Spread one-third of the apricot preserves over the top, followed by one-third of the sliced strawberries. Repeat this layering process for the next two layers.
13
Finish by placing the final cake layer on top and gently ice the entire cake with the cream cheese frosting. Feel free to decorate further with remaining strawberries if desired.
14
Serve and enjoy!
Nutrition Information
2g
Fat
5g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is the Diabetic-Friendly Layered Strawberry Apricot Cake.
Is this cake suitable for individuals with diabetes?
Yes, it is designed to be diabetic-friendly by using Splenda and low-sugar preserves to manage sugar intake.
How many layers does this cake have?
This cake features four light and airy layers of white cake.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
What type of flour is used in this recipe?
The recipe calls for 3.75 cups of sifted cake flour.
What sweetener is used instead of just regular sugar?
The recipe uses 1.5 cups of Splenda granular sweetener alongside a small amount of regular sugar.
How much unsalted butter is needed for the cake batter?
The batter requires 2/3 cup of softened unsalted butter.
How many egg whites are required for this cake?
The recipe requires 7 egg whites.
What size cake pans should I use?
You should use two 9-inch round cake pans.
How long should the cake layers bake?
Bake the layers for 20-25 minutes.
What are the fruit components used for filling?
The filling consists of low-sugar apricot preserves and thinly sliced strawberries.
What kind of frosting is used for this cake?
The cake is topped with a cream cheese frosting made from fat-free cream cheese, butter, Splenda, and vanilla.
How many calories are in a serving of this cake?
There are 100 calories per serving.
How much fat is in each serving?
Each serving contains 2g of fat.
What is the carbohydrate content per serving?
Each serving has 5g of carbohydrates.
How much protein does this cake provide per serving?
There are 2g of protein per serving.
How do I create four layers from two baked cakes?
Using a serrated knife, carefully slice each of the two cooled cake layers in half horizontally.
What type of cream cheese should be used for the frosting?
The recipe specifies two 8-ounce packages of fat-free cream cheese.
Does the cake batter contain any extracts?
Yes, it contains both vanilla extract and almond extract.
How much buttermilk is used in the recipe?
The recipe uses 1.25 cups of buttermilk.
How long should the cakes cool in the pan?
Allow the cakes to cool in the pans for 10-15 minutes before transferring them to wire racks.
What is the preparation for the strawberries?
The strawberries should be thinly sliced.
How much apricot preserves are needed?
The recipe requires 3/4 cup of low-sugar apricot preserves.
Is there baking soda or baking powder in the recipe?
Both are used: 1.5 teaspoons of baking powder and 1 teaspoon of baking soda.
What is the total number of ingredients used?
There are 15 ingredients in total.
Should the butter for the frosting be softened?
Yes, the 1/2 cup of butter for the icing should be softened.
What occasions is this cake recommended for?
It is ideal for birthdays, anniversaries, or any celebration gathering.
Can I add extra decorations to the cake?
Yes, you can decorate the top of the cake with any remaining strawberries.
Is the apricot preserve spreadable?
Yes, the recipe describes it as spreadable for layering.
How should the dry ingredients be processed initially?
The cake flour, Splenda, baking powder, baking soda, and sugar should be sifted together in a medium mixing bowl.