Strawberry cakes forever

The new season strawberries have been so delicious lately, we can’t help but eat them. How about you?

Today we thought we might do something different with half a punnet that were left over in the fridge, so we decided to bake some yummy strawberry mini cakes. Sounds a little indulgent…but this recipe uses some low-fat ingredients making it a little less sinful, without compromising on flavour. Trust us when we tell you they taste as pretty as they look.

Pretty strawberry cakes


1 1/2 cups self-raising flour (225g)
3/4 cup caster sugar
150g of margarine or canola spread (we used Weight Watchers brand canola)
2 small eggs
1 tub Nestle Diet Strawberry yoghurt
125g fresh strawberries (hulled and thinly sliced)
1 tsp icing sugar for dusting


  1. Preheat oven to 190C. Spray a 12-hole non-stick 1/3 cup (80ml) muffin pan with oil.
  2. Combine flour, sugar, spread, eggs and Nestle Diet Strawberry Yogurt in a mixing bowl. Beat using an electric beater on low speed until combined. Increase speed to high and beat for a further 2 minutes, or until pale and creamy.
  3. Spoon mixture into muffin pan. Top with strawberries. Bake for 25 minutes, or until lightly golden and cooked through. Transfer to a wire rack to cool. Serve dusted with icing sugar.

Enjoy these yummy cakes with a hot cup of coffee.

Have a lovely day. x.


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