Fresh Strawberry Cake
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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.
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