Strawberry Cake

Looking for a delicious strawberry layer cake? you landed on the right place!

Super moist and exploding with fresh strawberry flavor!

If you’ve been looking for a completely-from-scratch strawberry cake, look no further!

What you need to make this Strawberry Cake:

White cake mix (18 oz)  ½ (9oz) if the cake mix
Egg white
Water
Vegetable oil
Vanilla
Plain nonfat yogurt
Strawberry all fruit-preserves (melted)

Topping:

Lite Cool Whip
Sliced Strawberries
Fresh mint
Large piping bag with star tip

How to make Strawberry Cake:

Step 1. Move the oven rack to the center tier of the oven.

Step 2. Preheat the oven to 350 degrees.

Step 3. Prep an 8 inch round baking pan with nonstick baking spray.

Step 4. Using an electric mixer and mixing bowl combine the cake mix, egg white, water, oil, vanilla, and yogurt.

Step 5. Beat until blended. (2-3 minutes)

Step 6. Pour the cake batter into the prepared cake pan.

Step 7. Bake at 350 degrees for 25-35 minutes.  (Using a toothpick inserted in the center of the cake to see if the cake is fully baked.)

Step 8. Take the cake from the oven.

Step 9. With the cake still in the pan place on a wire rack to cool for 10 minutes.

Step 10. Carefully remove the cake from the pan.

Step 11. Return the cake to the wire rack to completely cool.

Step 12. Once cooled, cut the cake in half horizontally into 2 equal layers.

Step 13. Place the first layer on the cake plate with the cut side up.

Step 14. Spread ½ of the heated strawberry preserves on this layer.

Step 15. Scoop cool whip into piping bag and pipe dollops of the cool whip all over the top

Step 16. Place the sliced strawberries all around

Step 17. Carefully place the second cake layer on top

Step 18. Repeat with the strawberry preserve, cool whip and sliced strawberries

Enjoy!

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Strawberry Cake

Yield: 8

Cook Time: 45 minutes

Total Time: 45 minutes

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Ingredients

• 1 box white cake mix (18 oz) ½ (9oz) if the cake mix
• 1 large egg white
• ½ C water
• 3 Tbsp vegetable oil
• ½ tsp vanilla
• 3 ounces plain nonfat yogurt
• ¼ C strawberry all fruit-preserves (melted)

Topping:

• Lite Cool Whip
• Sliced Strawberries
• Fresh mint
• Large piping bag with star tip

Instructions

1. Move the oven rack to the center tier of the oven.
2. Preheat the oven to 350 degrees.
3. Prep an 8 inch round baking pan with nonstick baking spray.
4. Using an electric mixer and mixing bowl combine the cake mix, egg white, water, oil, vanilla, and yogurt.
5. Beat until blended. (2-3 minutes)
6. Pour the cake batter into the prepared cake pan.
7. Bake at 350 degrees for 25-35 minutes. (Using a toothpick inserted in the center of the cake to see if the cake is fully baked.)
8. Take the cake from the oven.
9. With the cake still in the pan place on a wire rack to cool for 10 minutes.
10. Carefully remove the cake from the pan.
11. Return the cake to the wire rack to completely cool.
12. Once cooled, cut the cake in half horizontally into 2 equal layers.
13. Place the first layer on the cake plate with the cut side up.
14. Spread ½ of the heated strawberry preserves on this layer.
15. Scoop cool whip into piping bag and pipe dollops of the cool whip all over the top
16. Place the sliced strawberries all around
17. Carefully place the second cake layer on top
18. Repeat with the strawberry preserve, cool whip and sliced strawberries
19. Enjoy!