Strawberry Shortcake Dessert |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 20 |
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âThis recipe was given to me by a co-worker, and it gets rave reviews every time,â writes Michele Trachier of Pasadena, Texas. âI've tried it with other fruits, including blueberries, cherries, and peaches. All work out great.â Ingredients:
1 package white cake mix (regular size) |
1-1/3 cups water |
1/4 cup unsweetened applesauce |
2 egg whites |
1 egg |
1 package (.6 ounce) sugar-free strawberry gelatin |
2 cups boiling water |
1 package (16 ounces) frozen unsweetened whole strawberries, thawed, drained and sliced |
1 carton (16 ounces) frozen reduced-fat whipped topping, thawed |
10 fresh strawberries, halved |
Directions:
1. In a large bowl, combine the cake mix, water, applesauce, egg whites and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
3. In a large bowl, dissolve gelatin in boiling water. Stir in strawberries. Using a sharp knife, make a diamond pattern in the top of the hot cake; immediately pour gelatin mixture over cake. Cool on a wire rack.
4. Refrigerate for at least 6 hours. Spread with whipped topping. Garnish with fresh strawberries. Yield: 20 servings.
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