ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Strawberries and Cream Cake

Prep time 25 mins
Cook time 32 mins
Yield 12 servings

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 (18.25 oz.) package Pillsbury® Reduced Sugar Classic White Cake
  • 1/3 cup Crisco® Pure Canola Oil OR 1/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA
  • 4 large eggs
  • 1 (15.5 oz.) jar Smucker's® Strawberry Low Sugar Preserves, divided
  • 1 (15 oz.) can Pillsbury® Reduced Sugar Cream Cheese Frosting
  • 1 (8 oz.) container sugar free frozen whipped topping, thawed
  • Fresh strawberries for garnish

How to Make It

  1. HEAT oven to 350°F. Coat bottoms of two 8-inch round pans lightly with no-stick cooking spray.

    BLEND cake mix, oil, eggs and 3/4 cup strawberry preserves in large bowl with an electric mixer on low speed 1 minute. Divide batter evenly between prepared pans. Bake 30 to 34 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans.

    COMBINE frosting and whipped topping in medium bowl with an electric mixer. Place one layer top side down on serving plate. Spread with remaining 1 cup strawberry preserves. Add second layer, top side up. Frost sides of cake, then top of cake, swirling frosting. Decorate with fresh strawberries.