Strawberry Shortcake Dessert
Simple & Delicious
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“This recipe was given to me by a co-worker, and it gets rave reviews every time,” writes Michele Trachier of Pasadena, Texas. “I've tried it with other fruits, including blueberries, cherries, and peaches. All work out great.”
SERVINGS: 20
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 10 min. Bake: 30 min. + chilling
Ingredients:
- 1 package (18-1/4 ounces) white cake mix
- 1-1/3 cups water
- 1/4 cup unsweetened applesauce
- 2 egg whites
- 1 egg
- 1 package (.6 ounce) sugar-free strawberry gelatin
- 2 cups boiling water
- 1 package (16 ounces) frozen unsweetened whole strawberries, thawed, drained and sliced
- 1 carton (16 ounces) frozen reduced-fat whipped topping, thawed
- 10 fresh strawberries, halved
Directions:
In a large mixing bowl, combine the dry 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.