Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

With cool, creamy whipped topping and sweet fresh strawberries, this moist strawberry cake is a summertime treat.

Recipe by Oxmoor House January 2004


Credit: Oxmoor House

Recipe Summary test

15 mins
28 mins
43 mins
18 servings (serving size: 1/18 of cake)


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

216 calories; fat 6.9g; saturated fat 0.7g; protein 2.8g; carbohydrates 35.4g; iron 0.7mg; sodium 218mg; calories from fat 29%; fiber 1.1g; calcium 65mg.