Even though I love to bake, you’d never realize it from my posts. I have posted far more meals than anything else in the time that I have been blogging. I do save room for dessert, really. The only trouble is that it tends to go so very fast that I never get a good picture before it is pulverized.
This is my final installment of low sodium meal. I have given you an appetizer, entree and side, and now it is time (hope you saved room) for dessert. This cake proves that you can still follow a low sodium diet and have all of the normal yummy things, just with a few changes. In this case, I used low sodium baking powder and baking soda, both found at Whole Foods. There are quartered pieces of strawberry in the cake that are hidden in the bottom.
Now on the the sauce…oh, the sauce. As I sit here typing, I am drooling over my keyboard. The strawberry sauce is a definite keeper and would add a wonderful flavor to pound cake, waffles, or even just by itself on a spoon! I may have done that, just sayin’. I hope that you have enjoyed this meal and thought about adding these low sodium options into your rotation.
I was invited by Lisa of Sweet As Sugar Cookies to participate in her Sweets for a Saturday. Wish me luck!
Low Sodium Strawberry Cake
2 c. all-purpose flour
1 c. sugar
1 tablespoon sodium-free baking powder
1 teaspoon sodium-free baking soda
1 c. low fat milk
1/2 c. (1 stick) unsalted butter, melted
2 T. freshly squeezed lemon juice
1 t. pure lemon extract
1 pint fresh strawberries, washed, hulled and sliced
Preheat oven to 375 degrees. Grease and flour the bottom and sides of a 10-inch pan; set aside. If you are lucky enough to have a springform pan, then it would be wonderful to use for this recipe.
Measure the flour, sugar, baking powder and baking soda into a large mixing bowl and whisk well to combine. Stir in the milk, eggs, butter, lemon juice and extract. Batter will be light and airy. Pour batter into the prepared pan, then arrange strawberry slices on top of the batter as desired. Place pan on middle rack in oven and bake 40-45 minutes, until tester inserted into center of the cake comes clean. Remove cake from oven and place on wire rack.
Strawberry Dessert Sauce
1 pint fresh strawberries or 2 cups frozen unsweetened strawberries, thawed
3 tablespoons sugar
1 tablespoon cornstarch
1/4 cup water
1 tablespoon lemon juice
Mash strawberries; set aside. In a small saucepan, combine the sugar, water, and mashed strawberry. In a separate bowl, combine the cornstarch and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl. Refrigerate until chilled.