Strawberry Banana Shortcake
|Vegetable cooking spray||1 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Low fat buttermilk||3⁄4 Cup (12 tbs)|
|Margarine||1⁄4 Cup (4 tbs), melted|
|Vanilla extract||1 Teaspoon|
|Sifted cake flour||2 1⁄3 Cup (37.33 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Vanilla low fat yoghurt||1 Cup (16 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Thinly sliced strawberries||1 1⁄4 Cup (20 tbs)|
|Sliced ripe banana||1 1⁄4 Cup (20 tbs)|
|Lemon juice||2 Teaspoon|
|Powdered sugar||1 Tablespoon|
Preheat oven to 350°.
Coat a 9-inch round cake pan with cooking spray, and line bottom with wax paper.
Coat wax paper with cooking spray; set aside.
Beat egg at medium speed of an electric mixer until foamy; gradually add 1/2 cup sugar, beating well.
Combine buttermilk, margarine, and vanilla; set aside.
Combine flour and next 3 ingredients.
Beating at low speed, add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
Pour batter into prepared pan.
Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean.
Let cool in pan 10 minutes on a wire rack; remove from pan.
Let cool completely on wire rack.
Combine yogurt and brown sugar; stir well.
Using a serrated knife, cut cake in half horizontally; place bottom layer, cut side up, on a serving plate.
Spread with half of yogurt mixture; top with strawberries.
Combine banana and lemon juice; toss gently.
Drain banana, and discard juice.
Arrange banana over strawberries; drizzle with remaining yogurt mixture.
Top with remaining layer.
Sift powdered sugar over top of cake.