Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) white cake mix

  2. 1-1/3 cups water

  3. 1/4 cup unsweetened applesauce

  4. 2 egg whites

  5. 1 egg

  6. 1 package (.6 ounce) sugar-free strawberry gelatin

  7. 2 cups boiling water

  8. 1 package (16 ounces) frozen unsweetened whole strawberries, thawed, drained and sliced

  9. 1 carton (16 ounces) frozen reduced-fat whipped topping, thawed

  10. 10 fresh strawberries, halved

Instructions Jump to Ingredients ↑

  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. Pour into a 13-in. x 9-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. 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. Refrigerate for at least 6 hours. Spread with whipped topping. Garnish with fresh strawberries. Yield: 20 servings.


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