Strawberry Parade Recipe

Name: Strawberry Parade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g whole wheat flour; 1 teaspoon baking powder; 8 tablespoons Splenda granular; 3 tablespoons dried powdered milk; 3 tablespoons milk, mixed with 6 tbsp water; 8 tablespoons ground almonds; 2 eggs, beaten; 7 tablespoons corn oil; 1 teaspoon vanilla essence, pinch of salt; 500 g strawberries; 500 g cream cheese; 5 tablespoons Splenda granular; 1 teaspoon vanilla extract; handful sliced almonds

Servings: persons

150 g whole wheat flour
1 teaspoon baking powder
8 tablespoons Splenda granular
3 tablespoons dried powdered milk
3 tablespoons milk, mixed with 6 tbsp water
8 tablespoons ground almonds
2 eggs, beaten
7 tablespoons corn oil
1 teaspoon vanilla essence, pinch of salt
500 g strawberries
500 g cream cheese
5 tablespoons Splenda granular
1 teaspoon vanilla extract
handful sliced almonds

1
For the sponge cake:.
2
Preheat the oven to 180 degrees C fan.
3
Line the bases of 2 round cake tins and grease the sides with low fat cooking spray.
4
Sift flour, baking powder into a bowl.
5
Stir in the Splenda, dried milk and ground almonds.
6
Add eggs, oil, milk with water, vanilla essence and salt.
7
Mix this into the dry ingredients using a wooden spoon.
8
The mixture should have a soft dropping consistency.
9
If not, add another tbsp of water.
10
Spoon into the prepared tins.
11
Bake for 25 minutes or until a tooth pick inserted comes out clean.
12
Turn out onto a wire rack to cool completely --
13
For the strawberry cream cheese filling:.
14
Lightly stew half a box of fresh strawberries and mash to make a paste.
15
Add 2 1/2tbs Splenda.
16
Beat together cream cheese, remaining Splenda and vanilla extract.
17
.
18
Layer middle of cake with stewed mashed strawberries and cream cheese mix.
19
Garnish with sliced strawberries, almonds and cover cake with remaining cream cheese mixture.

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 150 g whole wheat flour, 1 teaspoon baking powder, 8 tablespoons Splenda granular, 3 tablespoons dried powdered milk, and more.

Yes, Strawberry Parade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Strawberry Parade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions