Fresh Strawberry Layer Cake

Photo: flickr user tres.jolie

Ingredients

6 egg whites

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

Preparation

1. Coat two 8- or 9-inch round cake pans with nonstick cooking spray.

2. In a clean, dry large bowl, using an electric mixer, whip egg whites until frothy. Add cream of tartar and beat until whites are stiff.

3. In another large bowl, combine flour, sugar, baking powder, vanilla, 3/4 cup of sour cream, oil and 1/4 cup of water. Stir until well-blended and smooth. Fold in egg whites.

4. Divide batter between cake pans and smooth it evenly. Bake in a preheated 350-degree oven until cakes spring back when lightly touched in the center, 25 to 30 minutes. Cool for 10 minutes in pans.

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.

6. Make glaze by combining 1 cup confectioners' sugar with lemon juice and then adding drops of water until it reaches a consistency that is still quite thick but can be drizzled. Drizzle glaze over top of cake.

Adapted from The Healthy Cook from Prevention magazine

Calories: 265 From fat: 70 Percentages of daily value based on 2,000-calorie diet.