Fresh Strawberry Cake

Name: Fresh Strawberry Cake
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

12 ingredients

5 steps

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.