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Vertical image of low sugar vanilla cake with homemade strawberry frosting
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3.63 from 167 votes

Lower Sugar Vanilla Cake with Strawberry Frosting

Super moist, dense and low in sugar with a light and airy fresh strawberry frosting.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Lower Sugar Vanilla Cake with Strawberry Frosting
Servings: 16 1 slice
Calories: 307kcal


  • 1/3 cup Greek yogurt, plain
  • 4 tablespoon butter, unsalted
  • 1/2 cup granulated sugar*
  • 3 large eggs + 1 egg white
  • 1 teaspoon vanilla extract
  • 1/4 cup honey
  • 3/4 cup milk
  • 2 1/2 cups flour white whole wheat
  • 1 Tbsp baking powder
  • 1/2 teaspoon salt


  • 1 1/2 cups cream cheese room temperature
  • 3/4 cup pureed strawberries
  • 1/4 cup powdered sugar
  • 5 ounces strawberry Greek yogurt


  • 15 medium strawberries


  • Preheat the oven to 350 F and grease two 8-inch round baking pans well. Use the pans to trace rounds of parchment paper, cut out, set inside the pans, and grease again. Set aside.
  • In a large bowl, beat together yogurt, butter, sugar, eggs, vanilla, and honey and milk until well mixed.
  • In a medium bowl, whisk flour, baking powder and salt together. Add the dry ingredients into the wet, and stir until combined.
  • Divide the batter evenly between the two pans, shaking gently to ensure that the batter is spread to the edges. Bake for 24-26 minutes or until golden brown around the edges and a cake tester inserted into the center comes out cleanly. Let cool in pans on a wire rack for 5 minutes, then invert carefully onto a wire rack and let cool completely.
  • To make frosting, in a large bowl beat cream cheese until smooth. Add the remaining ingredients and beat until fluffy and creamy.
  • Place one cake onto a serving plate and top with about 1/3 of the frosting. Layer on sliced strawberries. Add another 1/3 of the frosting onto the second cake and invert on top of the strawberries, sandwiching the berries between the frosting. Add the remaining frosting to the top of the cake and spread evenly to the edges. Top with whole berries if desired. Chill in the refrigerator until ready to serve. Serves 12-14.


* You can use coconut sugar in this recipe.  If you use regular brown coconut sugar, your cake will turn out darker.  If you use blonde coconut sugar, it will turn out a lighter color typical of vanilla cake.  


Calories: 307kcal | Carbohydrates: 41g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 96mg | Sodium: 192mg | Fiber: 3g | Sugar: 25g