Fresh Strawberry Cake

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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 216
  • Fat: 6.9g
  • Saturated fat: 0.7g
  • Protein: 2.8g
  • Carbohydrate: 35.4g
  • Cholesterol: 0mg
  • Iron: 0.7mg
  • Sodium: 218mg
  • Calories from fat: 29%
  • Fiber: 1.1g
  • Calcium: 65mg


  • 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


  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.
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