Fresh Strawberry Cake

Fresh Strawberry Cake Recipe
Oxmoor House
With cool, creamy whipped topping and sweet fresh strawberries, this moist strawberry cake is a summertime treat.

Yield:

18 servings (serving size: 1/18 of cake)

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 28 Minutes

Nutritional 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

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

Preparation

Preheat oven to 350°.

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

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.

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

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

Note:

Oxmoor House Healthy Eating Collection

January 2004
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