RECIPE: Strawberry and Cream Cake

A Classic Combo Made Even More Delicious…

This recipe is especially for a good friend of mine, Brian. It didn’t start out for him, but he deserves a dedication. And every time someone makes this cake, I hope they think of Brian, who is 20 kilo’s lighter and living forever!


250g light nuttelex, softened

1C sugar

3 eggs

1.5C SR flour

1C plain flour

1C Chobani yoghurt

1C diced strawberries

Rind and juice of 2 small lemons



Step 1. Preheat oven to 160degrees. Line a 10-inch bundt tin, or prepare about 24 party papers if you’re making cupcakes.

Step 2. Beat the Nuttelex and the sugar until pale and creamy. Add the eggs one at a time and beat well. Add the yoghurt, finely diced strawberries and any strawberry juice, and rind of both lemons, as well as the juice of one of them. Incorporate all wet ingredients well.

Step 4. Mix the flours together to combine, and then add to the wet ingredients and combine.

Step 5. Pour the mix into the lined tin/ papers and bake for 30-40mins until a skewer comes out clean (25mins for cup cakes).

Step 5. You can choose to serve this with an icing (simple icing uses the remaining lemon juice, 1tsp vanilla extract and 3/4 cup of icing sugar) or a dollop of lemon chobani.




Sports Dietitian

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