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Fresh Strawberry Cake

Oxmoor House
Prep time 15 mins
Cook time 28 mins
Yield 18 servings (serving size: 1/18 of cake)
With cool, creamy whipped topping and sweet fresh strawberries, this moist strawberry cake is a summertime treat.

Ingredients

  • 1 (10-ounce) package frozen reduced-calorie strawberries in syrup, thawed
  • 1 (18.25-ounce) package white cake mix (such as Duncan Hines)
  • 1 (3-ounce) package strawberry gelatin
  • 1 1/4 cups water
  • 1/4 cup vegetable oil
  • 3 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Cooking spray
  • 1 (8-ounce) container frozen fat-free whipped topping, thawed
  • 1 quart fresh strawberries, sliced
  • 2 tablespoons sliced natural almonds, toasted

Nutrition Information

  • calories 216
  • fat 6.9 g
  • satfat 0.7 g
  • protein 2.8 g
  • carbohydrate 35.4 g
  • cholesterol 0 mg
  • iron 0.7 mg
  • sodium 218 mg
  • caloriesfromfat 29 %
  • fiber 1.1 g
  • calcium 65 mg

How to Make It

  1. Preheat oven to 350°.

  2. Drain thawed strawberries well; discard juice. Pulse in a food processor until pureed; set aside.

  3. Combine cake mix and next 4 ingredients in a large bowl; beat with a mixer at low speed 30 seconds. Add pureed strawberries; beat at medium speed 2 minutes. Stir in vanilla and almond extracts; pour into a 13 x 9-inch baking pan coated with cooking spray.

  4. Bake at 350° for 28 minutes, or until cake springs back when lightly touched in center. Cool completely in pan on a wire rack.

  5. Spread whipped topping over top of cake. Arrange sliced strawberries on whipped topping, overlapping slightly. Sprinkle almonds over cake.

Oxmoor House Healthy Eating Collection