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Strawberry Shortcake Dessert Recipe

Photo by: Taste of Home

100% would make again

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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.”

This recipe is:

Healthy

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20 Servings
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 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.

Nutrition Facts: 1 piece equals 179 calories, 5 g fat (3 g saturated fat), 11 mg cholesterol, 192 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Strawberry Shortcake Dessert published in Simple & Delicious January/February 2007, p51

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