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Strawberry Buttermilk Cake

This comes in at only 5 WW green points a slice!
It does bake more purple than pink, so if you want to you can add a drop or two of red food coloring.
Servings: 16
Author: Virginia Willis


  • Nonstick baking spray
  • 15 medium strawberries hulled, plus some halved for garnish
  • 1/3 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg room temperature
  • 2/3 cup low-fat buttermilk + 1 Tablespoon
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lemon
  • 1 cup of confectioner’s sugar
  • 4 ounces Neufchatel


  • Heat the oven to 350°F. Spray an 8-inch cake pan with nonstick baking spray. Set aside.
  • Combine the strawberries and sugar in the bowl of a food processor fitted with the blade attachment. Puree until smooth.
  • Add the flour, baking powder, baking soda, salt, egg, 2/3 cup buttermilk, and vanilla. Puree until smooth. Transfer the batter to the prepared pan. Bake until the cake comes away from the side of the pan and a toothpick inserted into the center is dry, about 25 minutes.
  • Meanwhile, combine the confectioner’s sugar, Neufchatel, and remaining tablespoon of buttermilk in a bowl. (You can do it by hand or with a hand mixer.)
  • Ice the top of the cake and decorate with additional halved strawberries.