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Low Calorie Strawberry Heart Shaped Cake

Categories: Cakes

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Celebrate Valentine's Day or any special occasion for your sweethearts with this low calorie strawberry heart cookie.


  • 2 c. all-purpose flour
  • 3 tsp. Clabber Girl Baking Powder
  • low-or no calorie sweetener equal to 1 c sugar
  • 1/3 c. lowfat margarine
  • 3/4 c. skim milk
  • 1 tsp. almond extract
  • 1 lg. eggs or equivalent egg substitute
  • 1/2 c. almonds finely chopped


Preheat oven to 375 F. Spray two 8-inch baking pans well with cooking spray.

Sift together flour, Clabber Girl Baking Powder and sweetener. Cut in margarine as you would for biscuits, until batter resembles a coarse meal. In a separate bowl, beat egg (if egg sub. is used, no need to beat) and then add milk and almond extract. Combine with dry mixture; add nuts and mix until thoroughly combined.

Pour batter in, and bake at 375 F for 25 minutes. When done, cool slightly in pans, then move to wire rack to continue cooling.

When completely cooled, use a knife to cut the circles into heart shapes.

To prepare the frosting: Prepare a .3 oz. (4-serving) box of sugar-free gelatin, according to the quick-set ice cube method. (Start with 1 cup boiling water, stir until gelatin is dissolved, then add 1 cup ice and stir). When heart shape cake is assembled, skim off top rounded portion of cake with a sharp serrated knife. Take one cup of the prepared gelatin mixture, and using a tablespoon, sprinkle over heart cake. Place cake in refrigerator until set. Mix topping ingredients until thoroughly combined. Frost cake; top with strawberries or spreadable fruit on top.

Frost the cake once they are completely cooled.