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Strawberry Cake

Strawberry Cake
This fresh-tasting cake with its pretty pink tint took center stage at the reception for my farmer cousin, Scott Kittelmann, and his wife, Kathy. To hint at the flavor before cutting, garnish the top of the cake with whole strawberries. —Pam Anderson, Billings, Montana
12-16 ServingsPrep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • 1 package (3 ounces) strawberry gelatin
  • 1 cup water
  • 1/2 cup canola oil
  • 4 egg whites
  • 1/2 cup mashed unsweetened strawberries
  • Whipped cream or frosting for your choice

Directions

  • In a large bowl, combine the dry cake mix, gelatin powder, water and
  • oil. Beat on low speed for 1 minute or until moistened; beat on
  • medium for 4 minutes.
  • In a small bowl with clean beaters, beat egg whites on high speed
  • until stiff peaks form. Fold egg whites and mash strawberries into
  • cake batter.
  • Pour into three greased and floured 8-in. round baking pans. Bake at
  • 350° for 25-30 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool
  • completely.
  • Frost with whipped cream or frosting. If frosted with whipped cream,
  • store in the refrigerator. Yield: 12-16 servings.
Nutrition Facts: 1 serving (1 slice) equals 222 calories,
© Taste of Home 2013

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Strawberry Cake (continued)

Nutrition Facts: 10 g fat (2 g saturated fat), 0 cholesterol, 231 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013