Fresh Strawberry Layer Cake
1 teaspoon cream of tartar
2 cups sifted cake flour
1 cup sugar
2 teaspoons baking powder
2 teaspoons vanilla
1 1/4 cups reduced-fat or nonfat sour cream, divided
1/4 cup canola oil
2 cups sliced strawberries
2 tablespoons confectioners' sugar
1 cup confectioners' sugar
3 teaspoons lemon juice
1. Coat two 8- or 9-inch round cake pans with nonstick cooking spray.
Carefully put layers on a wire rack and cool completely.
5. Place one cake layer on a serving plate. Spread remaining 1/2 cup sour cream over surface. Arrange sliced strawberries over sour cream, reserving most attractive pieces for the top. Sprinkle 2 tablespoons confectioners' sugar over strawberries. Place second cake layer on top. Decorate top with remaining sliced strawberries.
Adapted from The Healthy Cook from Prevention magazine
Calories: 265 From fat: 70 Percentages of daily value based on 2,000-calorie diet.