Strawberry Shortcake Cake
Kitchen Notes; the cake itself is very low-fat and using a reduced-fat whipped topping will keep the fat and calories at a minimum
SERVINGS 15-20
Ingredients:
1 (18-1/4 ounce) package white cake mix
1-1/3 cups diet 7-Up or diet Sprite (or can use water)
1/4 cup unsweetened applesauce
2 egg whites
1 large egg
1 (.6 ounce) sugar-free strawberry Jell-O gelatin
2 cups boiling water
1 (16 ounce) package frozen unsweetened whole strawberries, thawed drained and sliced
sweetened whipped cream OR Cool Whip frozen whipped topping, thawed (use as much as you like)
12 to 12 fresh whole strawberries, sliced in half
INSTRUCTIONS:————————————-
Set oven to 350 degrees F.
Grease a 13 x 9-inch baking pan.
In a large bowl combine cake mix with 7-Up or water, applesauce, egg whites and egg; beat on low speed for 1 minute, than on high speed for 2 minutes.
Pour into baking pan.
Bake for 30-35 minutes or until cake tests done.
In a large bowl whisk the gelatin with 2 cups boiling water until no granules remain, then stir in the thawed drained strawberries.
Using a sharp knife make a diamond pattern in the top of the cake, then immediately pour the gelatin mixture over the top of the cake.
Cool to room temperature then refrigerate for 6 hours.
Spread top of the cold cake with sweetened whipped cream or whipped topping.
Garnish with fresh strawberries.
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