Dessert: Bobby's Lighter Simply Delicious Strawberry Cake

A lighter version of Paula's delicious strawberry layer cake.

Ingredients

1 cup fresh strawberries, sliced, plus some for garnish
1/4 cup sugar-free strawberry jam, plus 3 tablespoons, divided
1 (18.25 oz) box white cake mix
1 (0.30 oz) package sugar-free strawberry gelatin
3 large egg whites
1/3 cup vegetable oil
1/4 cup water
1 (8 oz) package reduced-fat cream cheese, at room temperature
4 tablespoons butter, softened
1 teaspoon strawberry extract
3 cups confectioner's sugar

Instructions

Preheat the oven to 350 º degrees. Spray two 9-inch round cake pans with nonstick spray. Line with wax-paper rounds; spray with nonstick spray.
Puree the strawberries and 3 tablespoons of jam in a food processor. Set aside.
Combine the cake mix and gelatin in a large mixing bowl. Beat in the strawberry puree, egg whites, oil and water with hand mixer at medium speed until thickened, about 2 minutes.
Divide the batter evenly between the pans. Bake until a wooden pick inserted in the center comes out clean, about 20 minutes. Let cool in pans 10 minutes. Invert the layers onto racks and remove the wax paper; let cool completely.
For the frosting: With clean beaters, beat the cream cheese and butter in a medium bowl with a hand mixer until creamy, about 2 minutes. Beat in the 1/4 cup of jam and the strawberry extract. Gradually add the confectioner's sugar, beating until smooth.
Place 1 cake layer on a serving plate. Spread 1/3 of the frosting over the cake layer. Top with the remaining layer. Spread the remaining frosting over the top and sides of the cake. Garnish with the strawberries, if using.

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