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Makeover Strawberry Cake

 Makeover Strawberry Cake
My family just loves this wonderful and easy cake that's as pretty as it is tasty! —Gail Long, Pelham, Alabama
16 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 1 package white cake mix (regular size)
  • 1 package (.3 ounce) sugar-free strawberry gelatin
  • 4 egg whites
  • 1/3 cup canola oil
  • 1 cup frozen unsweetened strawberries, thawed
  • 1/2 cup water
  • ICING:
  • 1/3 cup butter, softened
  • 2-1/3 cups confectioners' sugar


  • Line two 9-in. round baking pans with waxed paper. Coat pans with
  • cooking spray and sprinkle with flour; set aside. In a large bowl,
  • combine cake mix and gelatin. Add egg whites and oil; beat until
  • well blended.
  • In a small bowl, mash strawberries in their juice. Set aside 3
  • tablespoons for icing. Add water and remaining berries to the
  • batter; mix well.
  • Pour into prepared pans. Bake at 350° for 20-25 minutes or until
  • a toothpick inserted near the center comes out clean. Cool for 10
  • minutes before removing from pans to wire racks to cool completely.
  • For icing, in a small bowl, combine butter and reserved strawberries.
  • Gradually beat in confectioners' sugar until light and fluffy. Place

2 of 2

Makeover Strawberry Cake (continued)

Directions (continued)

  • one cake layer on a serving platter; top with half of the icing.
  • Repeat layers. Yield: 16 servings.
Nutritional Facts: 1 slice equals 287 calories, 11 g fat (4 g saturated fat), 10 mg cholesterol, 264 mg sodium, 44 g carbohydrate, trace fiber, 3 g protein.