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Prep Time: 15 Minutes Cook Time: 28 Minutes |
Ready In: 43 Minutes Servings: 18 |
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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 |
Directions:
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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